This is the highest grade of white tea available before one enters the stratosphere in pricing for white teas such as Peony White Needle Tea. Pai mu Tan leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Only special ‘two leaves and a bud’ are selected. The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at tempratures less than 40 degree c. If leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. White teas that are withered in conditions that are too hot will become reddish and in conditions that too cold they will become blackish. You will see in Pai Mu Tan the perfect balance between solar and indoor withering resulting in a perfect white tea.
1. Put 1 slightly heaping teaspoon of Peony White Tea for each 7-9 oz/200-260ml of water in the teapot.
2. Pour freshly boiled water over the tea. Steep 3-7 min.
3. Add Milk & Sugar to taste.
ICED TEA: (1L/QT):
1. 6 slightly heaping teaspoons of Peony White Tea into a teapot.
2. Pour 315ml boiling water on tea. Steep 5 min.
3. Quarter fill serving pitcher with cold water Pour into pitcher straining the tea.
4. Add ice, top-up with cold water, garnish & sweeten to taste.
Pai Mu Tan has a calming and detoxifying effect on the skin. White tea is especially potent in that it 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 interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare. Researchers at the Linus Pauling institute in Oregon tested white teas on selected rats for the ability of white teas to inhibit natural mutations in bacteria and to protect the rats from colon cancer. 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. One tea expert has been quoted ‘unlike black or green tea, it isn’t rolled or steamed, this preserves its antioxidant properties’.