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This splendid piece of beauty is cultivated at altitudes of 3900 to 6900 feet (1,200 - 2,100 m) and is produced by hand. As opposed to the many other “light” white teas, this tea will surprise you with some body and exceptional flavor nuances in the infusion. Subtle hints of elegant and floral aromas interact with smooth, fruity citrus notes. Superb! The leaf is expressive and anthracite-colored with many plush, silvery leaf tips. Recommended for tea gourmets!
Pai Mu Tan is the best-known speciality within the category “White Tea” and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as “White Peony”. After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
This tea is a further jewel from the immense treasure vault of Chinese specialties. For more than 100 years, this tea has been produced in the southeast of the Chinese mountains at an altitude of about 3,300 feet (1,000 m). After the traditional hand plucking, this tea is only fermented for a very short time, in order to save the tea‘s “green soul”. The very homogeneous leaf of a light green color offers a further particularity in the silvery, shimmering back of the leaf. The thorough “two leaves and a bud” plucking standard is clearly visible. The cup shimmers light green with a slight shade of champagne. The taste is spicy with a mild, slightly fruity note, making it a special kind of treat.