Whether you are a tea lover or an everyday Java drinker, you are sure to enjoy a cup of Nong Fu Spring Cha Pai Tea. This tangy, floral-flavored beverage is naturally sweet and calorie-free, and its flavor will leave you refreshed, not dehydrated. You will notice a slight floral note in the taste, and you’ll soon appreciate its soothing, health-promoting effects.
The tea leaves are pressed into a beverage using a special technique called “pai mu tan”. The tea leaves are oxidized in a bottle based on the unique Nongfu Spring anti-oxidation process, and they then undergo the final drying process. This stops the enzymatic oxidation processes that occur in tea leaf leaves. The resulting beverage is sweet and naturally calorie-free.
Pai Mu Tan is processed using the general white tea processing method. The freshly-picked leaves are first withered outdoors, typically in the sun, for a few hours. After withering, the leaves are steamed, and the final drying process stops enzymatic oxidation. This gives the tea its unique color and flavor. The flavor is rich, with a long-lasting sweet aftertaste and a mellow flavor.
White Tea: Made from Fujian-native “Da Bai” subvarieties, these teas are distinguished by silvery hair on the young buds. In addition to this, the tea’s color is distinctive. The White Silver Needle is produced from unopened young shoots. In contrast, the standard for picking White Peony is one or two adjacent young leaves. The latter variety is stronger and mellower, and has a higher level of caffeine and tannins.
Pai Mu Tan: The processing method of Pai Mu varies from the general white tea method. Freshly-picked leaves are withered in the sun for a day or two before being dried. Afterward, the tea leaves are finalized by drying under heat to stop any enzymatic oxidation processes in the leaf. This tea is very fragrant and mellow. In addition to its freshness, it offers a lasting floral aroma.
Pai Mu Tan: Pai Mu Tan is a tea drink that uses roasted green tea. The leaves are carefully rolled, but this process can change the flavor. The tea is then cooled. It can be consumed immediately or after brewing. The fresh leaves are not oxidized but are slightly oxidized, and subsequently, resulting in a sweeter flavor. Compared to black and green, white and green teas have similar processing techniques.
White Tea: This type of tea has white hair and is native to Fujian province in China. Its buds are covered with a silvery coating that stops the oxidation process. The White Silver Needle, for example, is a white tea made from young, unopened shoots. The White Peony is another type of white tea. Its leaves are white and have a strong floral flavor. If you are a fan of green and white tea, try this tea.
Fruit Tea: The combination of green tea and fruit gives this tea a natural, sweet flavor. It pairs well with the cake. The fruity flavor is a great compliment to a piece of cake. It also tastes great cold. A cup of Chapai tea is an excellent choice for a late-night snack. It’s a refreshing beverage. And it’s zero-calorie and sugar-free! It’s the perfect treat to add to a meal.
Fruit Tea: A white tea made with green and fruit is often called a fruit tea. These types of teas are commonly used in desserts and are also known as chamomile. The fruity flavors are a good complement to tea. This type of tea is naturally sweet and sugar-free. It is a popular option among tea drinkers. Its strong flavor is the perfect match for a cake.