Brewing instructions: Pai Mu Dan
Weigh out 2 to 3 grams of white tea leaves. Infuse the leaves in a teapot or gaiwan filled with freshly-heated 70-75ºC water for two to three minutes. When brewing delicate white teas, it is important to avoid using too hot water that can ruin the leaves and leave a bitter taste in your cup. You can reuse the same leaves to steep many cups of tea.
Our top-grade Fujian white tea material is grown from Fuding Da Bai Cultivar tea bushes at an elevation of 400-500m in the Panxizhen Tea Garden, Fuding County, Fujian Province, China. After harvesting in spring-time, the tea leaves are processed just down the road in Hulin Village, then kept in cold-storage. When late summer comes around, the tea is transported to Hengxian County, Guangxi Province where scenting with Jasmine flowers takes place.