Tai Mu Shan Lao Bai Mu Dan, АА, 2014
White Peony, produced from raw materials sourced from Tan Mu Mountain in Fuding County, Fujian Province. The aroma is delicate and smooth, with notes of honey, wax, and a slight smokiness. Warming the leaf reveals notes of raspberry and linden blossom. The infusion has a rich amber color and an enveloping, long-lasting flavor with notes of linden honey, oregano, meadow herbs, dried apples, and pears. Perfect for a quiet evening tea.
White Peony, produced from raw materials from Tan Mu Mountain in Fuding County, Fujian Province.
The delicate, soft-pressed cake consists of large leaves and fluffy buds that have undergone many years of natural aging. The aroma of the dry tea is delicate and mellow, with notes of honey, wax, and a slight smokiness. Notes of raspberry and linden blossom emerge when the leaf is heated.
The infusion is a rich amber color with an enveloping, lingering taste with notes of linden honey, oregano, meadow herbs, dried apples, and pears. The finish is warm and sweet-honey.
A pleasant, slightly sweet, refreshing tea for a quiet evening tea. Relaxing, calming, and grounding.
How to brew
Steaming
- Teaware: porcelain or glass teapot, gaiwan
- Water: 75-85°С
- Ratio of dry tea leaves: 4-5 g per 100 ml of water
Brew in short infusions of 10-15 seconds, gradually increasing the time by 15-20 seconds.
Infusion method
- Teaware: porcelain or glass teapot
- Water: 75-85°С
- Ratio of dry tea leaves: 7-9 g per 1000 ml of water
Infuse for 3-4 minutes
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