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It is from Fuding which is the place to go for white tea, it is Bai Mu Dan, it is pressed into small gaiwan sized cakes.
Unwrap and places in the gaiwan, use water around 80 degrees, steep for as long or as short a time. I accidentally over brewed one round and it turned out that brought out some lovely new flavours and the prefect hit of astringency. I worked through nine infusions and though the aroma was dropping off it still had a few rounds in it.
The first couple of rounds you get fruity sweet notes, over abase of tea flavours, these switch over as you work through the tea, the astringency pops out and the sweet notes mellow from dried to stone fruits.
|Brewing Time:||2 - 3 minutes|
|Suitable For Cold Brewing||Yes|
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