In the cup, Paï Mu Dan has a clear pale yellow color and characteristic scent. The taste is fresh, elegant flowering with a slight sweetness. A very healthy tea, fresh, delicious and comfortable - perfect as "All Day Long Drink".

Pai Mu Dan has the name of one of the most beautiful flowers in China: The White Peon. It is grown at 1500 meters altitude of "Nanyue Mountain", in the Fujian Province, and you only pick the top shot and the two completely infant leaves just below. The superior quality is picked in the spring - First Flush - and only from Narcissus and Chaicha Tebuske. The top shot is covered with white down, which protects against the strong spring sun. The white hair splendor, which is characterized for white tea, disappears a few days after the blade is developed. Immediately after the harvest, the tea spreads out on large nets and sun -dried for a few days.

Pai Mu Dan should be brewed in a small clay pot. Never brew more than "to a cup table around". Always use lime -free water (spring water). Take off the boiler at the moment the water starts to boil. Use two grams (one tablespoon per cup (20 cl.) And pour the water over when cooled slightly (90 degrees). Let the tea pull for 3 to 4 minutes. Serve the tea when the desired strength is achieved. The tea leaves can Recycled 1-2 times.