“I LOVE this tea. It is my ultimate favorite white. It’s flavorful, juicy, malty, fruity and lasts many many steeps. It is an Assam version of a bai mu dan (pai mutan, white peony) but with oodles...” Read full tasting note
In the northeastern state of Assam in India, along the Brahmaputra River grow the hearty, malty Assam teas. The heavy rainfall and hot, humid day time temperatures in this area create the perfect greenhouse like environment for growth, as well as helping to create the unique taste found only in Assam teas.
Located in Upper Assam, and on the banks of the Buri-Dihing River, this estate is the last tea garden before reaching the Burmese border. The leaf and bud of this tea are carefully picked from a special selection of plants that have a much larger “bud” than most Assam’s. The silvery green leaf and bud have a downy appearance and brew to a pale opal white hue with a light, smooth and refreshing taste.
Brew 2 tsp per 8 oz. cup at 175º for 4 minutes and 7-9 minutes for 2nd or 3rd steep.
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