Organic Pai Mu Tan White Tea

White tea is obtained by drying the leaves of the camellia sinensis plant in a natural air stream, unlike green tea, which is dried more quickly in a stream of hot air or steam. This type of processing is the one that best preserves the leaves' nutritional qualities thanks to the less oxidation they undergo. Therefore, white tea leaves are not heated or rolled.

White tea is rich in antioxidant polyphenols that can provide beneficial and protective effects on our body. The properties of this tea have been well known since ancient times, and their concentration, due to the type of processing, is higher in white tea than in other types of tea such as green tea, black tea, pu erh, and oolong tea.

How to use it?

One to two grams of leaves are used to make a cup of tea. The water temperature should not exceed 70 degrees with infusions lasting up to two minutes, but can reach 80 degrees with short infusions of 30-40 seconds.

COLOR

The color of the infusion increases with the number of infusions. The first one is almost transparent, then it turns a beautiful bright light green.

ORIGINS

Pai mu tan tea is originally from China

PLACE OF CULTIVATION

In ancient times, only China cultivated white tea; today, India, Sri Lanka, and Nepal also have white tea plantations.

PARTS USED

White tea is produced with the young apical leaves of the tea plant which are easily recognisable by their light white down typical of the young shoots of the plant.

CURIOSITY'

Pai Mu Tan is also known as White Peony or White Peony

HISTORY

The prized Pai mu Tan white tea, which everyone can buy today, was in ancient times reserved only for the imperial family and a small part of the aristocracy closest to the Chinese emperor.