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Peony White Tea (Pai Mu Tan)
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Country of Origin: China Grade: Pai Mu Tan Grade #1 (a.k.a. White Peony or Bai Mu Dan)
Altitude: 2000 – 4000 ft Manufacture Type: White Tea - naturally withered
Cup Characteristics: Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux
Information: Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of a mild Bordeaux. Peony white tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun. Thirdly only special ‘two leaves and a bud’ are selected. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish.
The western cosmetic industry has recently discovered the benefits of white tea. In addition to its anticancer properties, tea has a calming and detoxifying effect on the skin. White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world’s top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare than before.
Researchers at the Linus Pauling Institute in Oregon tested white teas on selected rates to test for the ability of white teas to inhibit natural mutations in bacteria and to protect the rates from colon cancer. Interestingly, white teas were found to be more effective than green tea in inhibiting the early stages of cancer but researchers were quick to point out that their study was on rats and the effects should not be extrapolated to humans.
Hot tea brewing method: Use water that is about 180’F or 80’C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Once the water level is low - add more water, and so on - until the tea flavor is exhausted. Milk or sugar are not recommended.
Iced tea brewing method: Place 8-10 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.
Altitude: 2000 – 4000 ft Manufacture Type: White Tea - naturally withered
Cup Characteristics: Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux
Information: Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of a mild Bordeaux. Peony white tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun. Thirdly only special ‘two leaves and a bud’ are selected. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish.
The western cosmetic industry has recently discovered the benefits of white tea. In addition to its anticancer properties, tea has a calming and detoxifying effect on the skin. White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world’s top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare than before.
Researchers at the Linus Pauling Institute in Oregon tested white teas on selected rates to test for the ability of white teas to inhibit natural mutations in bacteria and to protect the rates from colon cancer. Interestingly, white teas were found to be more effective than green tea in inhibiting the early stages of cancer but researchers were quick to point out that their study was on rats and the effects should not be extrapolated to humans.
Hot tea brewing method: Use water that is about 180’F or 80’C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Once the water level is low - add more water, and so on - until the tea flavor is exhausted. Milk or sugar are not recommended.
Iced tea brewing method: Place 8-10 teaspoons of tea into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the leaves. Add ice and top up the pitcher with cold water. Garnish and sweeten to taste.
For more info about tea please visit our Tea Info page.
For a more detailed brewing guide please visit our Brewing Guide page.
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