A rare white tea produced in the Fujian Provence of China. White teas are not rolled or fermented like other teas, but steamed during processing; they consist of two leaves and a bud, and are picked in the 1st flush in spring. This is a light bodied sweetly vegetative tea with a pastel yellow color, lovely aroma, and extremely smooth taste, with no astringency whatsoever and very little tannins.
PAI MU TAN
1. Bring fresh, cold water to a rolling boil.
2. Allow water to cool until 160-180 degrees.
3. Swirl boiling water in the teapot or mug for 1 minute to warm it up, discard water.
4. For each cup of tea place 1 level teaspoon of tea leaves in the tea infuser (a three finger pinch works better for these leaves - using thumb, pointer and middle finger, grab the volume of leaves equal to the size of a grape).
5. Pour water over tea leaves, cover and brew for 2 minutes.
6. Remove infuser and leaves, and serve.
7. Can be rebrewed several times, adding 1 additional minute to the brew time.
There are no returns accepted on this product.