The pleasant aroma and taste of pomegranate is infused into this high quality white tea. If you want a strong pomegranate taste, drink the first infusion. However, if your looking for a lighter flavor then pour off the first infusion, and re-steep for the full time.
Bai mu dan, also called Pai Mu Tan, is the second highest grade of white tea under silver needle. These leaves are from a special kind of tea bush called Narcissus or chaicha bushes. Only the top ‘two leaves and a bud’ are picked. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. The leaves are not steamed or pan-fired, like green tea, but naturally withered and dried in the sun. If mechanical drying is used it is a baking process at temperatures less then 100˚F.
Ingredients: Bai Mu Dan white tea, pomegranate peels, safflowers, and pomegranate flavor
Origin: Fujian Province, China
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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