White Teas
Pai Mutan White Tea
Literally “white peony,” this velvety smooth tea from Fujian Province, China, is a flaxen gold colour with a light, sweet flavour and a delicate, lingering aftertaste of cocoa and walnut. Often popular as a spring or summer tea, it pairs particularly well with honey cake, Greek pastries, or any nutty dessert.
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Literally “white peony,” this velvety smooth tea from Fujian Province, China, is a flaxen gold colour with a light, sweet flavour and a delicate, lingering aftertaste of cocoa and walnut. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions.
White Lady Grey Tea
Blended especially for Caroline’s wedding, this tea is a Pai Mutan base with a touch of French Lavender and citrusy oil of bergamot. It is delicate and makes a perfect beverage for an elegant reception.
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From Fujian Province, China, the base tea of Pai Mutan is a flaxen gold colour with a light, sweet flavour. Lady Baker added citrusy oil of bergamot and organic French lavender to create a very special wedding blend for Caroline. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions; delightful as an iced tea.
White Mango Tea
This naturally smooth Pai Mutan from China is blended with pieces of tropical mango to create a sweet, fruity taste and a satisfyingly mellow aftertaste. It will transport you to the tropics on a warm, summer afternoon when served alongside scones or delicate finger sandwiches. It is deliciously refreshing on ice.
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From Fujian Province, China, the base tea of Pai Mutan is a flaxen gold colour with light honey notes, deep hints of mango and a lightly astringent finish. Both the tea and the mango are symbols of hospitality and have been used to honour visitors for thousands of years. Special ‘two leaves and a bud’ are selected and naturally withered and dried in the sun. These leaves must show a very light green almost gray white colour and be covered with velvet peach fuzz down. It is very refreshing as a spring or summer tea. When preparing by the cup, white tea can be used about 3 times. Use water that is about 195°F or 90°C. Place 1-2 teaspoons of leaves in your cup and let the tea steep for 3 minutes. Repeat for second and third infusions. It is delightful as an iced tea.
