I experimented quite a bit with different temperatures and water to leaf ratios. Higher temperatures (82°C/ 180°F) bring forward the dark and woody side of the tea and kill off the flowery notes, whilst lower temperatures (75°C/ 170°F) make the tea appear more flowery (roses and other flowers) and sweet with just an undertone of darker notes. Personally I prefer lower temperatures and 3g of leaves per 75ml water in a gong fu style session.
This is the first Pai Mu Tan I am reviewing but in comparison to other white teas (silver needle, blends of different white teas) I enjoy the stronger woodsy notes mixed with honey and flowers.
Flavors: Flowers, Honey, Rose, Sweet, Wood