Panyong with white Tea, South China

Round and soft

This is a classic black tea from southeastern China with added white tea leaves to make the tea extra round in taste. A really nice black tea with low tannins / tannins. Medium in strength and golden in color.

Taste

Medium, round and soft.

Brewing

Panyong is made on classic black teas with fine white tea leaves of the highest quality, and to achieve the most optimal taste, the infusion time of 3-4 min. using 95 degrees of hot water are observed.

What is black & white tea

Black tea comes just like green and white tea from the same tea plant Camellia Sinensis. Black tea is completely fermented, ie oxygenated, and is the type of tea that undergoes the longest processing process: picking, drying, rolling, fermenting and roasting. For the highest quality, only the top, thin and dark green top shoots are picked. Two leaves and a bud are picked, ie two leaves and the middle top shoot.

White tea is the first tender shoot of the tea bush and a delicacy, harvesting only a few days in early spring. Tea leaves are not picked on days of rain if the dew is not completely gone or if there is frost in the soil. White tea differs from both green and black tea in the process that follows the actual picking of the tea leaves. The fresh tea leaves undergo a natural drying process.

The white tea, like the green tea, is unfermented, which means that the tea leaves do not undergo the oxygenation process which causes the color of the tea leaves to darken. Unlike other teas, the tea leaves are rolled very rarely. Thus, the characteristics of most white qualities are that they are very large-leaved.