An inspiring “New Style” Chinese White Tea hailing from Fuding county in Fujian Province. Created by a fine plucking of the bud and first leaf in late March or early April, first grade Pai Mu Tan (or White Peony) is distinguished by its high count of silver downy buds. A pale blonde infusion reveals the slightest astringency and subtle acidity with clean notes of chestnut, honey and white flowers.
Preparation: 3 g tea leaves (teaspoon measurement not recommended) per 8oz cup of filtered water, boiled and cooled to 70° C/158°F. Allow to brew 2 min.
