From the birthplace of black tea, Tong Mu Guan, comes this delightful anomaly of white tea which will continue to oxidize and develop in flavor and depth with some age. The fresh leaves are first withered indoors and then placed outdoors to finish oxidizing and finally allowed to dry in the sun. Because the process lacks the intense heat of a wok or steam finish, the enzymes in the leaves are still active. Each 5-8 gram baby cake has been hand pressed and wrapped; multiple brewings can be done. Sold by the cake.
TONG MU WHITE
1. Bring fresh, cold water to a rolling boil.
2. Allow water to cool until 160 degrees.
3. Swirl boiling water in the teapot or mug for 1 minute to warm it up, discard water.
4. Place half a cake (2-4 grams) for each cup of tea in the tea infuser.
5. Pour water over tea leaves, cover and brew for 1 minute.
6. Remove infuser and leaves, and serve.
7. Can be rebrewed several times; either increasing the water temperature slightly with each brew, or adding additional length to the brew time.
There are no returns accepted on this product.