I’m beginning to think white teas are the reason non-teaists call it “hot leaf juice.” Used double the leaf I would normally use, kept the steep time at a minimum, and ended up with m-a-y-b-e a little mild buttery flavor in the cup, but not much. I think I’ll return to something with a little meat on its bones, thank you….
Pai Mu Tan
This tea originated in the Fujian province of China where it is traditionally known as Pai Mu Tan but perhaps more commonly referred to by its literal translation as White Peony. The making of this classic White Tea dates back to ancient Chinese traditions where the tea buds are collected from a special variety of bush called Narcissus, dried in the sun and withered prior to opening. The especially fine and fresh aromatic nature of Pai Mu Tan along with its soft, mild and flowery flavour makes it an ideal starter tea.