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A white tea you can drink every day, yet one that still feels special each time.
Solstice is a tea that sits beautifully between approachable and complex. It’s easy to enjoy if you’re new to tea, while still offering enough depth and character to keep experienced tea drinkers coming back.
While Amber, our aged white tea, is like warm honey, Solstice is its brighter counterpart — a younger white tea with fresh floral notes and a lighter, more vibrant character.
One of my favourite ways to enjoy it is simply to add some leaves to a mug and let them steep. No ceremony required, just a beautiful tea that naturally fits into your day.
The depth and complexity of Solstice comes partly from the old tea trees (gushu) the leaves are harvested from. Grown in the Bingdao region of Yunnan, China, these trees are organically farmed and produce leaves with a unique character shaped by their environment.
As a minimally processed loose-leaf tea with large, whole leaves, Solstice also invites you to appreciate the beauty of the leaf itself
Tell me more
Tell me more
We originally asked our supplier, Zhang Rui, to help us source some aged white tea. He did—but he also suggested we try his family's ancient tree white tea (gushu baicha). When we tasted it, we were blown away by its depth and complexity.
Zhang Rui is a guqin (Chinese zither) teacher whose father runs a tea farm in Bingdao, Yunnan. After many years working in the tea industry, Zhang Rui's father retired and partnered with a local farmer to produce high-quality, organically grown tea. We first met Zhang Rui through a friend who had attended yoga sessions at his studio. When he sent us some of his family's teas, we were hooked.
In the world of Yunnan tea, the age of the tea trees is one of many factors that contributes to a tea's character, and the trees this tea comes from are many hundreds of years old. Exactly how many is always open to debate, so we'd rather not advertise a specific age. Instead, we'd encourage you to simply brew the tea and experience its character for yourself.
White tea is one of the least processed styles of tea. After the leaves are picked, they're simply left to wither and dry, allowing the natural character of the leaf to shine through. We also deliberately chose the loose-leaf version of this tea (Zhang Rui also produces it as a pressed cake) because the original shape, colour, and texture of each leaf is so beautifully preserved.
Brewing guides
Brewing guides
Teapot
2g per 100ml of water for 90 seconds is my go to ratio for this tea. You can do a second steep for 2 minutes which is also really nice.
Grandpa style
This is my other favourite way to brew this tea. Chuck a small handful of leaves in the bottom of a mug, add boiling water on top, wait for the leaves to drop a bit and your done! Admittedly, this is a pretty rustic style of brewing and early on there might still be some leaves floating on top that can get in your mouth, but that’s ok, just put them back in the mug. After 10 minutes or so almost all of them will sink to the bottom. My favourite time to drink this one is actually 20 or 30 minutes later when it has cooled. Cool white tea is absolutely delicious.
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