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Pear Mu Tan is a White tea grown in Fujian Province, China. White teas are surrounded by folklore and mystique heralded from ancient China. Emperors proclaimed this delicate tea as “the culmination of all that is elegant.”
White teas are the least processed of all the categories of tea. The newest leaves are carefully picked when they have a silvery appearance which comes from the hair or ‘hao.’ They are lightly withered, which turns them into an artist’s palette of hues, ranging from silver to green to brown. The result is a light, fluffy mixture of leaf pieces that yield a subtle and delicate flavor.
This type of White tea is known as Pai Mu Tan, which means “white peony,” and is produced from various tea bush called chaicha, so the name came easy. To complement the pear, we blended dried apple pieces, mango cubes, and marigold blossoms resulting in shimmering golden liquor with a lingering fragrance and sweet, fresh mellow taste. This is a lovely tea, both dry and infused.
This tea is organically cultivated but has not pursued the requirements to be designated ORGANIC.
20 to 25 cups of tea can be made from 2 oz of loose leaf tea.
Brewing Instructions for Pear Mu Tan White Tea
Steep this tea multiple times as loose leaf teas have far more flavor than traditional tea bags due to the superior quality and freshness. Tea strength is a personal decision, so please experiment to determine your preferences.
Use water between 180 and 190 degrees F, or allow boiling water to stand for 2 minutes. Steep your Pear Mu Tan White Tea as little as 1 minute, but not more than 4 minutes. For each of the following steeps, use water of the same temperature and double the steep time. Pear Mu Tan White Tea can be steeped at least 2 times and, depending on the steep times, as many as 4 times. Also, consider blending the first steep with the following steeps to balance the tea; if you do not want to drink all the tea, store it in the fridge for wonderful iced tea.
Store in a dry place.