After the recent experience with their Pistachio Rose tea, I was quite excited to try the Tea Horse take on the bai mu dan tea, a delicate and sometimes finicky tea to get right. The results: Another wonderful cup from the folks at Tea Horse.
This white tea is made from the two youngest leaves and bud, picked and dried in the spring sun in Fujian, China. A pale golden liquid with a nutty flavor.
Use two heaped teaspoons per cup. Infuse for four minutes with water cooled for three minutes to 85C. Re-infuse.
The smell of the tea leaves is leafy, earthy, slightly herbal. The leaves are a loose, dry mix of stem and leaf.
White tea is one of those tricky things- it’s hard to get it right, and due to the delicate nature of the leaves the freshness of the tea is important. Compared to other white teas that I’ve tried, Tea Horse does it again — the tea is quite excellent. It steeped to a deep gold, and is medium-bodied and flavorful without any hints of bitterness. There’s a lingering warmth to the taste as it goes down. If you like white teas, I’d definitely recommend trying this one.
You can learn more and purchase this tea from the Tea Horse site.