Pai Mu Tan means “white peony”; Chun Mee, “precious eyebrows”, referring to the arched shape of its rolled leaves. These two teas from China, one white and one green, form the heart of Éveil de l’Esprit Thé Blanc Bio and give it its caffeine: it is a morning blend.

Around them, a bright palette. Lemon peel, from Spain or Ghana, and orange peel bring the light; mint brings freshness; lavender, a very restrained floral note. Ginger, prepared with raw cane sugar, cardamom and rose petals complete the whole. Organic farming supplies every ingredient.

The dry blend is silvery and green, with the downy buds of the white tea clearly visible. The liqueur, a very pale gold, opens on the velvety sweetness of the Pai Mu Tan, which the Chun Mee extends with a fine greenness. The zest lights up the mid-palate, the mint passes through, then the lavender barely settles, just enough to sign the cup.

White and green tea leaves need gentleness: water at 75 to 80°C, and only two to three minutes of steeping. For a litre, 12 to 15 g; per cup, a little under 3 g, 3 g at most. It accompanies a croissant, a slice of bread with butter and honey, or a citrus salad.

White tea leaves are fragile: an airtight container keeps them away from odours, light and humidity. In our two shops, it is packed into sachets in the quantity requested.