Pai Mu Tan Smoked

Product details

Originating from Fuding in Fujian province, this pai mu tan was harvested in spring, followed the traditional production process for white teas and then matured for three weeks in cypress and pine smoke in the Wuyi mountains (the birthplace of lapsang souchong). This particular tea combines the emblematic characteristics of white teas and smoked teas from Fujian, and was made by specialists in the field! Its longevity is truly remarkable. Infusion time: 3 to 5 minutes. Water at 85° 2 heaped teaspoons per cup. T3 BE-BIO-01 Certisys. From non-EU organic farming.