Pai Mu Tan – also known as Bai Mu Dan or 'White Peony' – is a classic white tea from China's Fujian province. The leaves are picked in spring, traditionally dried in the sun and then gently roasted. The result is a loose, colourful leaf flecked with silvery buds: a white tea with a touch more body than the delicate Yin Zhen.

Tasting notes

• Cup: clear, light brown to golden yellow
• Flavour: soft and floral, with a very light roasted note
• Character: mellow and rounded – as long as the water isn't too hot

How to brew

• 1 heaped teaspoon per cup
• Water at 70 °C – not boiling
• Steep for 2 to 3 minutes

Tip: the leaves are happy to be infused a second time; just let them steep a little longer.

Ideas to try

• Homemade iced tea – pour 500 ml of water at 70 °C over 12 g of tea, steep for 2 to 2.5 minutes and strain over 500 g of ice cubes. Sweeten with a little cane sugar syrup and add kiwi, raspberries and mint.
• Cold brew – leave a few teaspoons of tea in cold water in the fridge overnight for a soft, refreshing thirst-quencher.
• With food – its gentle floral flavour suits light dishes such as steamed fish, fresh goat's cheese or a peach and pear fruit salad.
• Side-by-side tasting – brew it next to our Yin Zhen and compare two classic styles of white tea.

As a gift

At 25 g, it's a lovely introduction to white tea and a thoughtful little extra in a foodie gift box.

Product information

• Name: white tea Pai Mu Tan
• Ingredients: white tea (Pai Mu Tan)
• Allergens: none
• Origin: China (Fujian)
• Net weight: 25 g
• Storage: keep dry, cool and tightly closed, away from light and strong odours