BAI MU DAN (WHITE PEONY)| WHITE TEA | CHINESE TEA | CHINESE WHITE TEA
Tender tea buds and leaves covered with white downy hairs are carefully handpicked in spring to create a very delicate and elegant 'WHITE TEA'. With a light fruity & floral fragrance & mild sweet flavour, this tea is the closest you can get to the natural state of tea leaf because it is minimally processed.
Mt. Taimu, Fujian Province, China
Tea: 2g Water: 85 C , 1cup Time: 5-8 minutes
Recommended number of steeping: 3
How to prepare:
There is no set rule for brewing tea because each tea type is different.
This is a rough guide to get you started . Experiment to find your ideal steeping time based on your personal taste.
Before preparing any type of tea always warm the teapot and tea cups by rinsing it with hot water.
Put 2 g of tea in the preheated tea pot and add water at 85 C over the tea leaves in a circular manner so all the leaves are wet. Let it steep for 5-8 minutes.
When brewing in a tea pot please pour the tea out in cups until the last drop to avoid over steeping the tea left in the teapot , resulting in a unpleasant and bitter flavor.
Don’t throw out your tea leaves after your first cup of tea. The same tea leaves can be steeped up to three times. Discover the nuances of tea with every infusion.
For the subsequent infusions, experiment by increasing the steeping time by 60 seconds each time and keep the water temperature the same (85 C).