A further version of the White tea, this time from Yunnan! This quality is grown at altitudes between 1.300 and 2.000 meters on average temperatures, varying between12 ° C - 23 ° C. The large-open and light green leaf with its high portions of silvery-coloured tips leaves a soft, mild and at the same time a fruit-soft bouquet in the cup. The infusion has a flowery scent and the colour reminds of sunrise.
Pai Mu Tan is the best-known specialty within the category "White Tea" and is finding more and more friends all over the world. A tea plant called Chaicha or Narcissus grows in the province of Fujian and is also known as "White Peony" After plucking, the tea is dried in the sun or in closed rooms without further technical aid. The leaf shows many shades of green, is very voluminous with different structures and a nice portion of longish, silvery-white leaf tips. The cup colour is a shimmering amber tone, and the taste is elegantly spicy.
A further precious object from the immense treasure chest of Chinese specialities! For over one hundred years this tea has been cultivated and produced in the high mountains of China. The light green leaf is open with silvery-white tips, and the taste is tender and full of character. Due to global limited availability we cannot guarantee a continious supply.
This exceptional quality is picked in the winter months in the plains of Yunnan from wild growing tea shrubs. Depending on the climatic conditions, the colour range of the pure blossoms changes between cream-white and moss green. The production is quite purist: the blossoms are dried in the sun after the plucking. They are also called “white pu-erh” because their relative long storage time, so-called “aging”, achieves further grades of ripeness. A mellow scent is crowned by a bouquet and flavour with a hint of tangy, floral freshness; the cup is a white-golden colour. Too pretty to be Ya Bao.
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