PAI MU TAN

This is the highest quality of white tea that may be purchased before entering the price range of white teas such as Peony White Needle Tea that are in the stratosphere. Tea bushes of the Narcissus or Chaicha kind, from which the leaves of Tan Mu Pai are gathered, are the source of this variety of tea.  At this point The leaves are not then steamed or pan-fired ( as it would in case of Green Tea leaves). The sun causes the leaves to dry up and become brown in a natural process. If mechanical drying is necessary, the procedure resembles baking but takes place at temperatures lower than 40 degrees Celsius.
After then, there are only the unique “two leaves and a bud” that are chosen. These leaves should have a very pale green, nearly gray-white colour, and have a plush, peach-colored fur covering them.

White teas that are allowed to oxidize in settings that are too hot will become a reddish colour, while white teas that are allowed to oxidize in conditions that are too cold will turn a blackish colour. To craft the ideal cup of white tea, the teamaker used a combination of solar drying and indoor drying, as you will see in the fresh handful of Pai Mu Tan White tea.