Bai Mu Dan white tea cake

Bai Mu Dan (White Peony) with an experimental twist

The added shaking of the leaves and then pressing into small cakes has increased how rich and smooth this tea is.

Bai Mu Dan white tea cake

Bai Mu Dan experiment time!

This beautiful October picking of bai mu dan (White Peony) leaves offers a more intense experience.
A smooth sweet white tea with a lingering end note that leaves you refreshed.

Hand pressed white tea cake

So what is it?

The autumn pick of the bai mu dan was gently steamed then pressed by hand into these small squares of tea.
Each pack is one serving with multiple infusions.

This tea is most suitable for gongfu style brewing

How to brew

For Western style brewing

Use one tea cake for a large 600ml teapot or mug
Bring the water to boil, then leave for 1 minute, this leaves the water to cool to about 90 degrees.
Then pour over the leaves. Leave for approx 3 minutes.
Leaves used this way can be reused up to 3 times, please increase brewing time by 3 minutes on each subsequent infusion.

Ideally for Gong Fu or Chinese style brewing

Use one tea cake to 150ml of water
Bring the water to the boil and the leave for a minute, this should ensure you get approximately 90 degree water.
Then pour over the leaves, wait 30 seconds and decant your tea.
Leaves use this way can be reused at least 6 times, we tend to just keep reinfusing!
Please add another 10 seconds on to each subsequent infusion to keep enjoying this tea.

As always free from flavourings.

Store in a cool dry place away from sunlight.

Ingredients: Camellia Sinensis