A sheer decadence, Bai Mu Dan is a white tea comes from the same plant as green, oolong, and black teas – Camellia sinensis. White tea, however, is least processed of all the teas, giving it light color, sweet flavor and plenty of antioxidants.. Named for the silver fuzz on the bud when the leaves are picked, white tea is often described as light, fresh, and sweet. No matter what your tastes, this pale yellow cup of Bai Mu Dan is simply divine, a rare treat for special occasions.
Water 180 F (not boiling)
Steep 3-5 minutes
Amount: 2 grams per 8-ounces. Because these tea leaves are larger, you may have 1-2 tablespoons before reaching 2 grams
White tea has particularly delicate large leaves and extra care should be taken for an optimum flavor experience.
Though tea balls and strainers are often used for tea that isn’t pre-bagged, ideal methods of infusing loose leaf teas employ strainers that allow for the tea leaves to completely unfurl and release their flavor.
Some tea enthusiasts dispense with using strainers altogether and drop leaves in the pot directly and then strain the tea when serving into cups. When employing this method be sure to pour out all tea or remaining liquid will get bitter from over-steeping.
The strength and flavor of tea is a personal experience, of course.
We aim to provide times and temperatures that reduce the risk of allowing the actual tea leaves (or other delicate herbs in blends) to taste bitter due to too much steep time or to get scorched from too much heat.
If you desire a stronger cup, we suggest using more tea rather than a longer steep time to minimize the potential for a more bitter flavor.
Kept in suggested conditions white tea can last 6 months. Please restock often for premium flavor.