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.
Don't throw away your tea after steeping it! One of the greatest advantage of drinking whole leaf tea is that each serving of leaves can be re-steeped many times.
This tea can be re-steeped 3 times. We recommend using 4 grams of this whole leaf tea for 150ml of water
100 gms= 76 cups of tea
We recommend returning to any used tea leaves within the day.
Good for relaxation, Skin care, Anti-aging, Blood pressure, packed with anti-oxidants & immune system.