Pai Mu Tan White Tea | Bai Mu Dan Tea

Pai Mu Tan White Tea | Bai Mu Dan Tea Pai Mu Tan White Tea is known for its herbal flavor and aroma, with very subtle floral hints, and it works as an excellent relaxant after a hard day at work. It is a tea that hardly has astringency, so it is an ideal tea to start drinking tea, and the infusion is clear and transparent. Origin of Pai Mu Tan tea Its origin is in the mountains of Fujian, China. It is in Fujian where the largest production of white tea in the world is concentrated. It is known by various names: Bai Mu Dan and White Peony are 2 of the best known, since Pai Mu Tan means white peony but, as with other teas, the translation has given different names over time. Brewing Bai Mu Dan tea Pai Mu Tan Tea is made with the 2 main leaves of the small shoots of the tea plant, which are very light in color. These are left to dry in the sun, trying to keep them as intact as possible. These leaves are not cut or rolled, they are kept as is, they obviously fragment naturally and the result is a large leaf tea. White tea does not go through the oxidation process that others do, causing it to have low levels of theine. Due to its very process, it usually has a much lower production than other types of teas, such as green tea or Pu-Ehr, and this makes it even more special. The elaboration of this tea ensures that its content is completely organic, that is, there is nothing in its mixture that affects its flavor or aroma, practically passing from the plant to our cups. Benefits of Pai Mu Tan White Tea Drinking Pai Mu Tan White Tea, in addition to being enjoyed for its herbal and fruity flavor, brings a series of benefits to our body. Something worth noting is that all these benefits can be taken advantage of by taking it even at night, since its caffeine level is very low, meaning it does not affect the ability to fall asleep. preparation tips Preparing Pai Mu Tan White Tea is not really something complicated, and in reality there is not much variation with respect to the rest of the infusions, since it is very friendly. If you want to have the best version of it, the infusion should be between 3 and 5 minutes, and the temperature of 80°C. With this you ensure that its characteristic aroma and flavor will be intensely present. The only drawback is the size of the leaves, since they are larger and in some cases they are whole, so it should be prepared in a wide teapot or in a Gaiwan, avoiding ball infusioners or infusing cups. It is recommended to always drink it hot, since its flavor and texture change when it cools down. It is not advisable to mix it with milk either, the best way to enjoy its flavor and aroma is with water. It is a tea that once prepared oxidizes quickly, so it should be consumed when it is prepared. Preservation of Pai Mu Tan tea At Abalori we always send the tea in heat-sealed zip bags, with enough space so that the tea does not suffer damage. You have to be careful if you are going to move it to another place since this tea is very sensitive to light and humidity. We recommend caddi style cans. It is an ideal tea to start on the path of tea since it is not astringent and has a mild flavor full of nuances and its preparation is very simple.