| The tiny blue fruit is marvelously sweet, and incredibly good for you. In fact, in addition to being chock full of antioxidants, a recent Japanese study showed that blueberries may even give carrots a run for their money in the eye department due to a compound called anthocyanin in the fruit’s blue pigment.
Blending the goodness of fresh blueberries with a white Pai mu tan from Fujian, this tea heralds sweet luscious notes of berry floating over the jammy character of the base tea.
Ingredients: White tea, natural flavors
Origin: Fu-ding, Fujian Province
Preparation:
Hot:
1 teaspoon per 8 ounces of fresh pure water at 190°F for 4 minutes.
Iced:
For 1 gallon, bring half a gallon of filtered water to just before boiling in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 4 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice.
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