White tea

White Tea is the purest form of tea. The name is derived from the fuzzy white “down” which is the newest growth on the tea bush. White tea is simply plucked and allowed to wither dry. They produce a very pale green or yellow liquor and are the most delicate in flavor and aroma 

Because of the extremely subtle flavor of white teas, we recommend pairing them with only the mildest of flavors, so as to not miss the sweetness that is so loved in white tea. Pair with jasmine rice, light salads and fish dishes

Bai Mu Dan

Bai Mu Dan (also known as Pai Mu Tan or White Peony) originally from Fujian province, is now produced in many countries. This superb brew is made from the uppermost two leaves and a bud, plucked in early spring and withered and dried in the sun before the buds are able to open. The leaves range from green to brown with plenty of buds that show a very light green almost grey white color, covered with a delicate velvety down. The pale yellow infusion has a subtle lingering fragrance, and a mellow sweet vegetal taste

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