Pai Mu Tan

Tea type
White Tea
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Edit tea info Last updated by gmathis
Average preparation
180 °F / 82 °C 2 min, 45 sec

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From Teaopia

This tea originated in the Fujian province of China where it is traditionally known as Pai Mu Tan but perhaps more commonly referred to by its literal translation as White Peony. The making of this classic White Tea dates back to ancient Chinese traditions where the tea buds are collected from a special variety of bush called Narcissus, dried in the sun and withered prior to opening. The especially fine and fresh aromatic nature of Pai Mu Tan along with its soft, mild and flowery flavour makes it an ideal starter tea.

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3 Tasting Notes

2939 tasting notes

I’m beginning to think white teas are the reason non-teaists call it “hot leaf juice.” Used double the leaf I would normally use, kept the steep time at a minimum, and ended up with m-a-y-b-e a little mild buttery flavor in the cup, but not much. I think I’ll return to something with a little meat on its bones, thank you….

185 °F / 85 °C 2 min, 30 sec

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60 tasting notes

Delightful! The taste is super crisp, and kind of nutty. Also, the tea carries many flavors extremely well!

This, and soy milk are completely wonderful together. On its own, the tea is perfect. This was the first unflavored tea I drank. Strongly recommend it.

175 °F / 79 °C 3 min, 0 sec

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15 tasting notes

A little bit more of a greener white giving it a deeper flavor, still clean and crisp.

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