African Rooibos tea blended with White Peony – Bai mu dan white tea with young leaves and unopened buds. Low caffeine tea that maximizes your intake of antioxidants.
I call this tea “East Meets West” due to the origin of each tea. Peony is amongst the oldest flowers used in the East, originating from China and also known as the ‘flower of riches and honour,’ embodying prosperity and virtue. Inspired by the symbolic white peony, this white tea is the purest form of camellia sinensis and closest to the natural state of the leaf. Only the youngest, unopened buds and the two newest leaves are picked and allowed to dry in the sun. When infused, they bloom to unfurl like the delicate petals of the classic peony blossom.
White tea is characterized by the fine white downy hairs present on the young leaves and unopened buds. Bai Mu Dan is fuller in flavour than most white tea varieties, but still retains the delicacy famous in a white tea. The dry leaf produces the scent of osmanthus flower and translates into the brewed infusion, combining with muted notes of apricot and aromas of botanical peony.
Rooibos tea is a medicinal, herbal beverage that is acquired from the Aspalathus linearis bush plant that is found in South Africa.
Rooibos tea is an excellent thirst quencher and does wonders for a person’s health. Rooibos tea is rich in many mineral contents such as iron, calcium, potassium, copper, manganese, zinc, magnesium. Rooibos tea is known to relieve stress and nervous tension as well as hypertension in children.
This form of tea has traditionally been popular due to its great taste and unique color, while also boosting the health of the body. Most people prefer to drink rooibos tea in its natural form without any sweeteners.
Brewed White Tea
1 tablespoon per 250mL at at 85°C for 1 minute. To achieve 85°C water temperature, use four parts boiling water to one part cold water.
Cold Brew Tea
1 tablespoon per 250mL of cold water, brew overnight