Mastering the Art: How to Brew White Tea Perfectly Every Time
A step-by-step guide to brewing white tea for the best flavor. Includes tips for different types, water temperature, steeping, Gongfu brewing, and compressed teas.
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A fresh white-tea profile from naturally withered and dried leaves.
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Packaging:
Bai Mu Dan, or White Peony, comes from Fuding, Fujian. Its one-bud-two-leaf appearance gives it the peony-like name. The leaves are withered and dried without rolling.
The available grade and pack sizes are shown in the product options.
Fresh floral fragrance with a mellow, sweet character and a round, smooth texture.
Please refer to our Blog:A Guide to Brewing Perfect White Tea
For short infusions, use 5g of tea per 100ml water at 100°C / 212°F. Begin with an infusion of about 50 seconds, then adjust later infusions to taste.
Keep sealed in a dry, cool, odor-free place, away from moisture, strong light and heat.
Scan the QR code on the label for tea details and brewing instructions.
Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.
A step-by-step guide to brewing white tea for the best flavor. Includes tips for different types, water temperature, steeping, Gongfu brewing, and compressed teas.
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