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Our White Peony or Bai Mu Dan White Tea is delicate and perfect with long and fine, silvery down green leaves that yield a clear golden liquid with a slight green hue that produces a fresh green aroma that is almost honey like with a floral undertone. The flavour is mildly sweet and mellow reminiscent of juicy white grapes and ripe melon along with the hints of hay and barley. Soft and easy-to-drink texture makes this tea a perfect all-day-round drink.
White Peony is a stronger flavoured white tea when compared to Silver Needle and is perfect for everyday consumption. New, young shoots and 2 closed leaves are harvested a week after the Silver Needle variety has already been picked from the same tea bushes (Da Bai or the big leaf varietal) and the picked leaves are allowed to wither slowly under the sun.
The same as our Silver Needle, this White Peony comes from at the Nine Peaks Mountains in Funding City, Fujian Province. Our White Peony is grown in a remote location that reaches an altitude of 1000m that has slightly acidic soil that is excellent for growing tea. The unique terrain where the tea is grown is in partial shade of other trees adds to the exceptionally pure taste of this white tea.
White teas are known for being the least processed tea family by allowing the tea leaves to remain as close as possible to their natural state. This tea delivers many of the health benefits of the green tea while being much gentler on the stomach.
Tea Master: Nine Peaks Mountain of Fuding, Fujian Province, China. Grown at an altitude of 700m.
around 5th April, 2024. 1 young shoot with 2 slightly opened leaves were hand-picked and sun-dried.
Water temperate: 85°C (Boil water to 100°C then wait about 5 mins for it to cool down).
Leaf to water ratio: 1g per 100ml.
Brewing time: About 3 minutes.
Tips: Adjust the leaf to water ratio if you prefer to shorten the infusion time or for lighter and stronger taste.
Recommended Water: Try to use natural mineral water.
Water Temperate: 100°C
Leaf to water ratio: 3g per 100ml
Brewing time: About 10 seconds for the 1st to 3rd infusion. Increase the infusion time for each subsequent brew.
Tips: For Gong Fu Brewing use a Gaiwan to brew and keep the lid open while the tea is brewing. Use a porcelain Gaiwan or teapot or a glass teapot.
Recommended Water: Try to use natural mineral water.
