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Pai Mu Tan

New Mexico Tea Company
  • Spoon 2 tsp Per Cup
  • Kettle 175°F
  • Timer 3 Min
More

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 175°F in a kettle. Add 2 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 3 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 3 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 2 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 2 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $5.00

Amount
1oz$5.00
2oz$10.00
4oz(20% off)$16.00
8oz(35% off)$26.00
16oz(45% off)$44.00
Packaging Options
Gift Tin w/ Label$4.00Hold approx. 2oz. of this tea.
Extra Label$.50For your own tin (3.75" x 2.4")
Qty:
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Label Art

Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun or a mild Bordeaux.

Extra Info:

Bai mu dan, also called Pai Mu Tan, is the second highest grade of white tea under silver needle. Only the top Ôtwo leaves and a budÕ are picked. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down. The leaves are not steamed or pan-fired, like green tea, but naturally withered and dried in the sun. If mechanical drying is used it is a baking process at temperatures less then 100˚F.

Ingredients:

Pai Mu Tan Grade #1 (a.k.a. White Peony) ,

Origin:

Fujian, China

Q&A:

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