"Bai Mu Dan" White Tea - Organic

"Bai Mu Dan," also known as "White Peony," is a well-known white tea that is usually produced in Fujian Province, China's southeastern coast, and is the second-highest grade after Silver Needle.

The fine leaves are not rolled after harvesting; instead, they are gently fermented and then dried in the sun or in controlled rooms. Because of the procedure outlined above, the tips of the leaves keep their white-silvery look even if the foliage is numerous colors of green.

Tea leaves that are lengthy and voluminous can be steeped many times, yielding a variety of taste nuances. From a sweet and delicate fragrance to a smooth, nutty, and somewhat spicy one, the cup turns golden.

Notes
◉ Green, Black, White, Oolong, and Pu-erh all come from the same plant, containing variable amounts of caffeine. In general, black and Pu-erh teas have the highest amount, followed by oolong teas, green teas, and the lowest amount found in white teas.
◉ Should be stored in airtight glass containers -in a cool, dark, and dry place- to preserve the flavor, texture, and properties. 

White Tea Brewing Instructions
White tea, unlike darker teas, cannot tolerate poor preparation techniques as it could easily ruin its delicate flavor.

• Hot Brew

1. Heat the water to just under boiling temperature (75° - 80° C). If you don't have a thermometer, bring the water to a boil, then let it cool for 3-5 minutes.
2. Add 2 teaspoons of loose tea to a tea infuser or tea bag, for every 180ml - 240ml of water. If you prefer a stronger cup, include more tea instead of a longer steep time to prevent the likelihood of a more bitter flavor.
3. Pour the heated water over the tea, cover your cup, and steep for 1-5 minutes or more. Small leaves infuse more quickly than large leaves. The amount of time you steep your tea depends on your taste preferences; a longer period equals a stronger tea. At the one-minute mark, taste the tea, and then every 30 seconds after that until you find the flavor that you like most.
4. White tea can often be steeped 2 or 3 times, producing new flavors with each cup. Slightly increase the water temperature and steeping time for each brew. 
5. Add honey, or stevia for sweetness, if desired. 

• Cold Brew

A cold infusion delivers flavors that are sweeter, smoother, more complex, and can be made in a number of different ways.

1. The Fast Way
   Follow the steps as shown in the "Hot Brew", but use less water, and perhaps even more tea, in order to produce tea concentrate.
   Strain and pour over ice or cold water.
2. 15' to 60' Ready
   Add 1-2 teaspoons of loose tea to a tea infuser or tea bag, for every 200ml - 250ml of water. Pour ice-cold water over the tea, stir, cover, and steep for 15 minutes at least. If you're making iced tea with green, black, white, oolong, or pu-erh, make sure you taste it every now and then after the first 15', as it might get bitter. Serve over ice and enjoy. 
   

Follow these additional steps to make the perfect cup of tea!