Pai Mu Tan leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun.
Only special ‘two leaves and a bud’ are selected. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish.
Ingredients: Pai Mu Tan Grade #1 (a.k.a. White Peony)
Origin: Fujian Province, China
Preparation:
Hot:
2 teaspoon per 8 ounces of fresh pure water at 180°F for 3-4 minutes.
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