Makes about 40 cups of tea. There are roughly 30 grams per ounce. Each 4-ounce package makes about 8-10 gallons of tea. A low in caffeine white tea with a bit more flavor than most whites

Shu Mee despite being on the low end of premium white teas Shu Mee has the finer properties attributed to white teas. Shu Mee is picked late April, May and June. The tea is somewhat mixed flat and some twigs. Leaves are the second and third. Our Shu Mee has a more pronounced taste profile - almost oolong tea-like. Many white tea drinkers prefer more "substance"  to the taste compared to the delicate nuances of other white teas and our Shu Mee delievers a mellow slightly nut taste. Interesting the western cosmetic industry is beginning to use white tea extract to be worn underneath moisturizers. Reason, white tea has been shown to be more effective in mopping up free radicals that cause skin to sag.

Many folks find combining teas into their own blends as well as adding pieces of fresh or dried fruit and herbs; Hawthorne, Elderberries, Wolfberries, Ginseng, to name just a few. We recommend Harald Tietze  (herbalist, kombucha enthusiasts) book as he offers hundreds of wonderful flavorful and healthy combinations.

Green teas tend to produce bitter brews if steeped over 5 minutes. Our premium grade White Tea, (White Teas are in the category of Green Tea) do not become bitter and may be steeped 15 minutes or more similar to Black Teas. Our Pu-erh Teas (a category of Black Tea) may be steeped until the cows come home and rarely loose their natural sweetness - but they do become very strong! Additional information on package and accompanying booklet.

A home decaffeinate water-process: Immerse the tea in one cup of boiling water. Wait 30 seconds and remove the tea. Discard that water. Now use the tea in your regular water. 80% of caffeine is naturally extracted in hot water within the first 30 seconds. It is debated the role or benefit that caffeine plays in our lives as well as that in the life of the kombucha. Most kombucha brewers believe that some caffeine is necessary for kombucha brewing. True, depending upon the balance of the ferment as well as the time fermenting some - of the caffeine is reduced.