|Product Notes||White tea is generally lighter and subtler than green tea. Studies have shown that not only do white teas have a higher antioxidant score than green teas, they are also effective at clearing free radicals that effect collagen and elastin in the skin. |
Bai Mudan, literally "white peony" is a white tea that includes silvery buds and green leaves. Bai Mu Dan style is often preferred by white tea drinkers looking for fuller flavor and greater potency than a classic white tea, which is made with undeveloped leaves, and is comparatively paler when brewed. Great care and skill is used in the picking, gentle withering and drying of this tea. Bai Mudan white tea has a very mild floral aroma, a golden amber color and a flavor that is floral, toasty and slightly astringent. This organically grown tea from Foojoy is USDA and IMO Swiss Certified Organic.
We recommend using glass-based or porcelain tea ware. Rinse teacup and teapot with hot water. Use about 1-2 teaspoons for every cup of water. Steep tealeaves in hot water at 176?F (80?c) to 196?F (90?c) for 1 minute for the first and second brewing. Gradually increase steeping time and temperature for subsequent brewing.
If you find that your tea tastes bitter and requires milk, sugar or lemon to counteract the bitterness, we recommend adjusting with shorter steeping times, lower temperature water, or fewer tealeaves.
Water for Tea: Cold, clear, pure water is recommended and tap water, especially hard water, is to be avoided. Fresh spring water is ideal. Filtered water is also desirable. Hard water or strong tasting water will obliterate even the most delicious tea.