A truly rare tea from Fujian province, its production requires great care in the twofold process of withering and drying. Plucked forty-eight hours or less between the time the first buds become fully mature and the time they open, the buds are laid out onto large blankets to complete this process naturally. Once the leaf has dried for optimum flavour it is mixed with a larger leaf to imbue a delicate flavour with a nutty and lightly sweet flowered palate.
Enjoyed either hot or cold, Pai Mu Tan needs no additions to enjoy its delicate and restrained bouquet. Yielding a light yellow straw coloured liquor, and naturally low in caffeine, this is an excellent accompaniment for shellfish and other fruits of the sea. This tea needs to be treated with respect to retain its delicate flavours.
Let the boiled water cool for two minutes, before brewing between 3-5 minutes.