This white tea starts life as Pai Mu Tan, grown in China's Fujian Province and picked with a light touch — it goes through less processing than most teas, which keeps caffeine low and preserves more of the leaf's original antioxidants. Tea & Coffee blends it with three berries: elderberries, aronia and blackcurrant, along with mallow blossoms and pink cornflowers for colour and a touch of natural flavouring. The result pours a deep champagne shade and carries a delicate floral edge over a fresh, fruity cup, with the berries bringing vitamin C and anthocyanins alongside the tea's own polyphenols.
Elderberry has a long history in folk remedies, credited with antioxidant activity and traditionally used to support the immune system, ease coughs and colds, and even help vision and cholesterol, though these remain traditional claims rather than proven treatments. White tea itself has drawn interest from skincare and pharmaceutical researchers for similar reasons, thanks to its lighter processing.
To brew it, cool the water to 75-80 degrees and steep for two to three minutes; it's best drunk plain, without milk or sweetener. Keep it in an airtight container, away from heat and strong smells, to preserve the aroma.
