Black Fruits Pai Mu Tan

Tea type
White Tea
Ingredients
Black Currants, Flavors, White Peony
Flavors
Blackberry, Fruity, Grapes, Hay, Sweet, Tart, Vegetal, White Wine
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Mastress Alita
Average preparation
Iced 8 min or more 32 oz / 946 ml

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From International Tea Importers

Ingredients: Bai Mudan white tea, black currants, black currant leaves, black currant flavor, huckleberry flavor, and blackberry flavor.

Steeping Instructions: Time: 2-3 minutes; Temperature: 176-194⁰F: 1 heaped tsp./6 oz serving

About International Tea Importers View company

Company description not available.

1 Tasting Note

80
990 tasting notes

Ah, another International Tea Importers wholesaler blend, so this will probably pop up over and over under different tea shop’s names. I made my purchase from Snake River Tea in Boise, Idaho. I already see that places like “Roundtable Tea Company” and “Grandpa’s Cheese Barn” (Really? Grandpa’s Cheese Barn?) are listed in Steepster… shame they don’t allow the merging of records… (It’s my weekend off and my librarian cataloger brain can’t get “merging records” off the brain…)

I’m supposed to be preparing a tea talk for National Library Week in April, so I’m trying to find a good white tea to share from my stash. I was going to use Machu Peach-u but after I tried it again and found it just too autumn leaf pile-tasting than I remembered, I just don’t think that is a good one to introduce onto the general public, and I wanted at least one blend that I can make a nice iced tea out of (as I can prepare iced tea ahead of time, and that’s one less tea I have to brew “live” during the program) so now I’m going through others in my stash before I resort to ordering more in a mad dash to find a good one. This one… might be okay? I want a nice white tea flavor, but don’t want it to be… overwhelming, and I want it to have some nice blended flavoring, too, if that makes any sense. (Most of the teas in the talk will be pure teas, as it is focused on history/culture, but I want a few blends in there since they appeal well to the general public/new tea drinkers, and this will very much be an “introductory” sort of talk…)

I made this iced using the cold brew method, steeped overnight. I do get very slight vegetal notes from this tea, but not that overwhelming autumn leaf sort of flavor I was getting from Machu Peach-u, so this may be more on par to what I am wanting. Subtle base notes, without being too… strong and possibly off-putting. This has a really brisk, refreshing taste, with a flavor that reminds me of white wine (or at least what I can remember of it, I haven’t been able to have it in decades thanks to chronic migraine). There is a bit of a sweetness to it, but not overly so; there is a fruitiness to the tea, with a subtle tart grapiness and blackberry flavor. Overall, I really like it; it’s much nicer than the Machu Peach-u, thanks to the base being softer and a little more subtle, so the fruit notes feel better suited to the blend. This is one of those iced teas that somehow brings me the appeal of chilled wine (something I can’t have), so I think I’ll keep this one around!

Flavors: Blackberry, Fruity, Grapes, Hay, Sweet, Tart, Vegetal, White Wine

Preparation
Iced 8 min or more 4 tsp 32 OZ / 946 ML

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