WHITE

When our cherry tree begins to sing because the white blossoms lure hundreds of buzzing bees, than spring invites me to brew a clear and pure tea, to celebrate the awakening of nature.

How could it be otherwise that I choose a white tea with fine, downy leafs: for example, Pai Mu Tan from  the mountains of Fujian, China. 

White tea gets its name from the fine silvery white hairs on the unopened buds of the tea plant. It’s the least processed form of tea, made of select leaves which have been steamed and dried.

The legend tells us that Qin Shihuangdi, the first Emperor of China (259-210 BC), believed that white tea was an essential ingredient of the elixir of life, which makes him immortal. He commands to collect the fragile tea leafs only by virgins who have to use golden scissors for it. No one should touch the leafs after the harvest, except himself, for brewing the tea. 

Unfortunatly, he died when he was 49 years old, despite to have the privilege to drink this extraordinary tea.

Nowadays, it is still a privilege to drink white tea. Although, everyone can drink it, not only the emperor and meanwhile we know that it promises us not the infinite life, it’s always a special experience to enjoy its delicate taste.

To brew this Pai Mu Tan, I use a gaiwan.  It’s a Chinese tea bowl, invented during the Ming Dynasty (1368-1644) and consists of a saucer, a cup and a lid. 

After rinse the gaiwan with hot water, I fill the dry tea leafs into the cup, fill again with hot water (80°C) and let the tea infuse for 4 min. It’s possible to drink directly from the gaiwan, but I have poured the tea into a serving pitcher and than into a tasting cup.

My eyes are blinded by the sight of so many blossoms, the taste of tea let me see the beauty of it.

Photo’s, gaiwan, teacup (stoneware): Iris Weichler