Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux.
Bai mu dan, also called Pai Mu Tan, is the second highest grade of white tea under silver needle. 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.
Bring filtered or spring water to 175°F. Add 2 tsp of tea leaves to an 8oz cup. Pour boiling water over the tea leaves and let steep 3 minutes.
Pai Mu Tan Grade #1 (a.k.a. White Peony) ,