Tea in the scents of spring!

It smells tea … It smells spring! Buds before they even bloom and small, tender tea leaves rank white tea in the most attractive, spring scents!

The reason for the famous white tea, which is considered the top tea in China and the rarest in the world, famous for its gentle, delicate nature, while being recommended as the most suitable for any beginner starting to drink tea.

For many years it remained unknown outside China, but today it is the most sought after tea in the world. Emerging buds and young leaves of the plant with high nutritional value are harvested only once a year in early spring for a short time. The collection and processing of leaves from the first harvest gives a very special tea to its taste and appearance.

White tea, like other tea classes, comes from the same plant, Camellia sinensis. The treatment of the leaves and their duration of contact with oxygen (oxidation) is what differentiate the varieties. Leaves of white tea are the youngest leaves of the plant (7 - 8 days) and buds before they are opened and covered with a silver-white fluff that gives the name to this particular tea category.

The production of white tea is simple and unique. The leaves follow a minimal process with the least amount of processing compared to other types of tea. When fresh tea leaves are harvested, they wither and dry naturally. During processing no oxidation of the leaves is promoted so they retain their original color and aroma unchanged. The distillate gives a yellowish color to the mug with a mild, naturally soft and sweet taste.

White tea is believed to be the earliest form of tea, since it is essentially only dried, one of the first methods used to store food. White tea is mentioned in the earliest written records during the Song dynasty, and it is said that only the emperor could consume it as a tribute. At the same time white tea was brewed and served with dance ceremonies from which is rooted the Japanese ceremony with matcha tea.

One of the most important classes of white tea is pai mu tan, i.e. white peony as translated. White peony has a bud and the first two leaves of the plant. The buds in the water seem to bloom, which is why they call it White Peony in honor of China\'s national plant. It has less caffeine than any other tea category and its delicate nature makes it an ideal spring beverage.

At TeaTime you will find the authentic taste of white tea pai mu tan (one bud and two young leaves) of exceptional quality and aromatic varieties based on white tea along with essential blends of fruit and flowers!

• Pai mu tan: White pai mu tan tea is a high quality variety of tea and its name means White Peony, in honor of the national plant of China. Harvesting is done early in the spring, from young leaves and buds that have not yet bloomed. The brew gives the cup a yellowish color with a slightly roasted taste. A gentle, delicate tea with low levels of caffeine perfectly accompanies the hours of afternoon relaxation.
• Pai mu tan aromatic: White pai mu tan tea with its pure and distinctive lavender taste gives it a cool breath, while the small pieces of cinnamon add a gentle, sweet tone. Tea with a light, springy mood awakens mind and body.
• Teatime du fleur: The sophisticated character of pai mu tan white tea is captivated by the magical aroma of pink rose. The beautiful composition is complemented by the combination of cinnamon - orange in an elegant tea with golden hues. The secret to success is the inspiration of new flavors and aromas!
• Pai mu tan with hibiscus, cinnamon and cloves: White pai mu tan tea with hibiscus flowers gives a blend of naturally sweet, gentle floral aroma. White Peony, with the characteristic profile of "a bud and two young leaves" from only a few provinces of China\'s Fujian province, is collected from the first harvest of Spring offering a quality tea. The green leaves with the silver-white fluffy bud are shaped like flowers in the water, and they call it White Peony as a tribute to the national flower of China. The process of producing white tea follows the minimal treatment as the leaves wither and are allowed to dry naturally under the sun without further heating while retaining the shiny color and delicate aroma. A blend of pai mu tan along with the warm aroma of cinnamon and cloves highlighted a quality tea. 
• Pai mu tan with orange, cinnamon and cloves: The excellent quality white tea pai mu tan along with the sweet, velvety cinnamon - orange flavor. Because the afternoons and nights of spring ... drink tea!