This refreshing white tea from Sikkim brims with fruity and herbaceous notes, making it great to be sipped both hot and cold. The distinguished plucking style, where a large portion of the leaves and buds are kept intact during withering and baking, allows for its full bodied and bold flavours to be pronounced pleasantly.
What makes it great
Bai Mu dan referring to ‘White Peony’ translates to mean ‘two leaves and one bud’, the unique plucking style for this tea, that is naturally oxidised by sun-withering between 1 and 3 days. This process is followed by expertly piling the tea for one half to 3 hours, to make a brew as zen as this. Known to eliminate toxins from the body, this white tea is also very good for teeth and gum-care.
Taste and Aroma Notes
Mellow hints of freshness tickle the palate as one enjoys a wholesome sweet balance.
