Creamy Vanilla meets juicy Pomegranate in this exotic union of inspired tastes with hints of light cocoa.
INGREDIENTS: White tea (Pai Mu Tan grade), Rosehip pieces, Hibiscus + Sunflower + Cornflower + Rose + Osmanthus + Safflower + Calendula petals, Natural flavour (organic compliant)
CAFFEINE LEVEL: LOW ANTI-OXIDANT LEVEL: VERY HIGH
Source: Fujian Province, China
Price per cup (2g/cup)
High polyphenol, antioxidant tea
Pai Mu Tan is plucked by hand from a special varietal of tea bush known as Narcissus or chaicha. Only the top 2 leaves and a bud are selected. Unlike green teas, the leaves are not pan fired or steamed. Rather, they are simply withered and dried naturally in the sun. Owing to its minimalist production style, many consider White tea, such as Pai Mu tan, to be among the purest expression of tea in the tea world.
Hot tea: Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea.
Steep 3-7 minutes. Milk, sugar, lemon and mint are not recommended.
Cold Brew Iced Tea (Mizudashi Method): To make 1L/1QT, Add 6 slightly heaping teaspoons to an infuser. Before putting infuser in pitcher, fill pitcher to the top with cold water. Add infuser into pitcher and put in refrigerator for 6-8 hrs or overnight. Infuser can be left in pitcher to release additional antioxidants as cold water brewing will not more tea bitter. Use the Mizudashi Cold Brew Iced Tea Maker for best results!
Flash-chilled Iced tea: To make 1 L/1 QT, put 6 slightly heaping teaspoons of loose tea into a teapot. Pour 1¼ cups/315ml of boiling water over tea.
Steep 2 minutes. Fill a serving pitcher full with ice. Pour strained tea over ice