Harvested in late April to early May this tea is from Fujian province (the classical and ancient province for white and jasmine teas) and I one of the most natural processed tea types. It is naturally withered, no rolling, and naturally dried. It is mixture of bud and large leaf classed as Pai Mu Tan (White Peony) The liquor of Pai Mu Tan is light and delicate with a nutty character

To brew this tea it is best to use approximately 3g of tea per cup and to infuse for 4-5 minutes with water that is freshly drawn, boiled and allowed to cool for 2 minutes prior to brewing.