No es el mejor té blanco. Pero hace el apaño cuando no queda del caro.
“No es el mejor té blanco. Pero hace el apaño cuando no queda del caro.” Read full tasting note
“was kind of boring in my opinion. I prefer lighter teas and this one was just too light, I felt like I was simply drinking hot water. not at all bad tasting, but completely unremarkable. I would...” Read full tasting note
“A delicious and full-flavoured White tea, good for at least a few resteeps. Highly reccommended! Also, as a matter of personal opinion, i think after the first two steeps, and quarter to a half tsp...” Read full tasting note
“I’m very new to white tea. This was lovely. Slightly sweet, perfect for a warm afternoon” Read full tasting note
Pai Mu Tan is named after the beautiful white petals of the White Peony. With its very large greenish white leaves, natural shape, pleasant and refreshing fragrance and light, bright liquor, Pai Mu Tan is one of the great teas not just of China but of the world.
Pai Mu Tan is produced in the Zheng Huo County in China’s Fujian Province from one bud and one to two leaves. A special varietal of tea – Narcissus or Chaicha – is used for white tea production. The farming, plucking and processing follow ancient tradition.
No frying and rubbing is used in the processing, only natural wilting and drying in the sun. This makes Pai Mu Tan one of the most natural and unprocessed teas in the world.
Pai Mu Tan has a wonderfully colourful, dry, intact leaf. Its volume is very light due to the “Big White” leaves that are used in its production. Furthermore it contains a very large proportion of silver tips. This, as well as the downy white hairs on the underside of the leaf, is the reason for the characteristic silvery white colour of this special kind of white tea.
When brewed, Pai Mu Tan has a light, bright liquor with a refreshing aroma and sweet, mellow, delicious taste.
To enjoy at its best use 2 teaspoons per person (this is a very light tea with large leaves) and pour on water that has boiled and been allowed to cool to about 70C. Brew for 2 to 3 mins then pour. The leaves can be re-used perhaps 3 or 4 times. Use shorter infusion times for subsequent brews. Serve on its own, without milk or sugar.
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