White Peony (Bai Mu Dan)
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Production Year
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2011
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Production Season
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Spring
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Production Region
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Fujian, Fuding County
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Style
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traditional
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Size
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25g
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Price per unit
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$8
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Product #
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1ibmd
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Meng Ding Yellow Bud (Huang Ya) Traditional Style
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Production Year
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2011
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Production Season
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Spring (early April)
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Production Region
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Sichuan Province, Mengshan
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Style
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Yellow Tea, Chao Qing (stir-fry to
kill enzyme)
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Pack Size
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0.9 oz. (25g pack)
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Price per unit
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$14
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Product #
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7emdhyct
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Moonlight White
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Production Year
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2010
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Production Season
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Autumn
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Production Region
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Yunnan, Jing Mai
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Style
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White Tea
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Size
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1 oz. (28g)
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Price per unit
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$4.5
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Product #
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6iygbjm
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Brewing method: 3-3.5g leaves in 4
oz. teapot, brew with newly boiled (hottest possible) water. Around 1
minute for each of the initial infusions. You can aim at seven infusions
or more when brewing in gongfu style. When using a larger teapot,
increase the amount of the leaves OR the infusion time.
2009 Shou Mei (Sow Mee or Longevity Brow)
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Production Year
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2009
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Production Season
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Spring
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Production Region
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Fujian
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Style
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traditional
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Size
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25g
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Price per unit
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$4.50
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Product #
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1ism2009
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Bai Hao Silver Needle (Yin Zhen)
Out of stock.
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Production Year
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2011
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Production Season
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Spring, first day havest
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Production Region
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Fujian, Fuding County
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Style
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traditional
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Size
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25g
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Price per unit
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Product #
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1ibhyz
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Brewing method: 2-3g leaves in 6 oz.
teapot or teacup with a lid, brew with newly boiled (hottest possible)
water, and keep the lid on. Wait for 5 minutes for the first infusion,
and a few minutes for each of the following infusions. The tea can yield
5 infusion or more when above brewing method is used.
Although in America, many people suggest very low temperature be used
for white tea, it is the traditional method using hottest possible water
and long infusions for Bai Hao Silver Needle. A tea being delicate does
not always mean it will be harmed by hot water. Brewing temperature is a
personal choice and there is no fixed rule. But we suggest you to give
the traditional method a try.
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