PAI MU TAN
ORIGIN:
China

REGION:
Fujian Province

ALTITUDE:
2000 feet to 4000 feet above sea level

Trace Caffiene Level

INDUSTRY TYPE:
Withered

INDUSTRY GRADE:
Pai Mu Tan Grade

CHARACTERISTICS:
Clear slightly pale cup with fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux.

INGREDIENTS:
White Tea

DETAILS:
This the highest grade of white tea available before one enters the statosphere in pricing for white teas such as Peony White Needle Tea. Pai Mu Tan leaves are plucked from a special vareital tea bush called Nacissus or chaicha bushes. Only special "Two leaves and a Bud" are selected. The leaves are withered and dried in the sun. If mechanial drying is required it is a baking process at temperatures less than 40'C. These leaves must show a very light green almost grey white color and be covered with a velvet peach fuzz down. White teas that are withered in conditions that are too hot will become reddish and in conditions that are too cold will become blackish. You will see in Pai Mu Tan the perfect balance between solar and indoor withering resulting in a perfect white tea. Tea has a calming and detoxifying effect on the skin. White tea especially potent in that it has three times as many antioxidant polyphenols as green of black tea and has 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 exrapolated to humans. One tea expert has been quoted 'Unlike black or greentea, it isn't rolled or steamed, this preserves its antioxidant properties.'


FOR HOT TEA:
Place 1-2 teaspoons of leaves in your cup and steep for 3 minutes. Do not remove the leaves from the cup. This tea can be used about three times. Milk or sugar will mask the delicate characters of the tea and are not recommended.

FOR COLD TEA:
*One Quart* Place 6 teaspoons of tea into heat resistant pitcher. Add 1 1/4 cups of freshly boiled water. Steep 5 minutes. Quarter fill a serving pitcher with ice water. Add steeped tea and fill with ice water. Garnish and sweetent o taste. (*Please Note*: Top quality tea may cloud when iced due to the high flavonoid/polyphenol levels (It is okay))

PAI MU TAN

1 Oz $ 9.95
Quantity:



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