The base tea for this heavenly blend is a special grade Pai Mu Tan white tea. Paii Mu tan, a traditional budset white tea, comes from the Fujian Province in China. Plump buds are plucked and processed to produce this delicate white tea. Available land for farming in Fujian is limited, as the province is mountainous and has many forests, however tea cultivation and production is one of Fujian's major crops. In fact, once upon a time Fujian was the only place where white tea was produced.This delectable blend combines a special grade Pai Mu Tan white tea, with flower petals and apricot and mango flavors to create a truly exquisite cup! We've tried it hot and iced and, frankly, it's a toss up as to which we prefer most - we love it both ways. The aroma is enticing and mouthwatering and the taste is light and delicate with the fruit flavors tasting fresh and slightly sweet. White Ambrosia was an instant hit here - we think you'll also find this to be true!Ingredients: White tea, cornflower petals, orange blossoms, and natural and artificial apricot and mango flavors. Brew: 2 tsp tea in 8 oz. water (at 175°), steep for 4 minutes.White Ambrosia Iced Tea with Blackberry Syrup8 tsp. White Ambrosia2 cups hot water2 cups cold waterPlace 8 tsp of White Ambrosia in a teapot and cover with 2 cups of 180 degree water. Steep for 3 minutes. Strain tea into a large glass container and add 2 cups of cold water. Refrigerate.Enjoy as is or pour 1 cup of White Ambrosia over ice and add 2 tsp. blackberry syrup.*Blackberry Syrup1 cup sugar1 cup water½ cups frozen blackberriesPlace sugar, water and blackberries in a small saucepan and bring to a boil. Reduce heat and simmer for 20 minutes. Strain out the blackberries.
