Whether it's a three thousand year old tree or a soft and fragile baby bush, the tips of the branches are always the youngest part of the plant.
The bud is followed by small, soft leaves that get bigger, tougher, and older as we move down the branch. The leaves closest to the tip are the youngest and are loaded with nutrients and antioxidants. The leaves further down have developed a tough, waxy coating that gives them a bitter, tannic flavor profile.
While older leaves are less than ideal for the production of most specialty teas, there is one very specific style of tea that uses these almost exclusively. Out of the Sichuan Province, this tea is mostly consumed in Tibet with yak milk, yak butter, salt, garlic, ginger, black pepper, and nutmeg!
#teafacts - 2 hours ago