Pai Mu Tan

Indulge in the epitome of white tea excellence, just before entering the realm of the most prestigious and luxurious Peony White Needle Tea. This impeccable Pai Mu Tan selection originates from the prized Narcissus varietal, also known as chaicha bushes. Uniquely, the leaves of this tea are not subjected to steaming or pan-firing like green teas. Instead, they undergo a natural withering process, basking under the sun's gentle rays. Should mechanical drying be necessary, it is meticulously executed at temperatures below 40°C. Only the finest "two leaves and a bud" are carefully chosen, exhibiting a delicate, almost gray-white hue, adorned with velvety peach fuzz. The perfect balance between solar and indoor withering techniques has been achieved, resulting in an exquisite white tea of unparalleled quality.

Beyond its extraordinary attributes in the world of tea, white tea has recently captured the attention of the Western cosmetic industry. Not only does it possess potent anticancer properties, but it also imparts a calming and detoxifying effect on the skin. White tea boasts three times the antioxidant polyphenols of green or black tea, making it 100% more effective in combating free radicals that contribute to skin sagging. Esteemed cosmetic companies worldwide are now fervently embracing white tea for their skin creams, further amplifying its scarcity in the realm of high-grade teas.

In one study conducted by researchers at the Linus Pauling Institute in Oregon, white teas were evaluated for their ability to inhibit natural mutations in bacteria and protect against colon cancer in rats. Astonishingly, white tea exhibited greater efficacy than green tea in inhibiting the early stages of cancer. However, the researchers caution against extrapolating these findings to humans, as the study was conducted on rodents. Furthermore, the study revealed that white tea contains higher levels of caffeine compared to green tea brewed under identical conditions. This disparity is attributed to the oxidation process that occurs during the withering of white tea, while green tea's oxidation is halted early through steaming or pan-firing techniques.