Nine Peaks Mountain of Fuding, Fujian Province, China
Camellia Sinensis Sinenesis, Da Bai cultivar
HARVEST TIME AND PROCESSING
2ndApril 2019. 1 young shoot with 2 slight opened leaves were hand-picked and sun-dried.
The silvery green leaves yield clear golden liquor with a fresh green aroma. 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 or Bai Mu Dan is a stronger flavoured white tea than the Silver Needle, perfect for everyday consumption. The young shoot with 2 closest leaves are harvested a week after Silver Needle from the same tea bushes (Da Bai or the big leaf varietal) and 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. The remote location that reaches 1000m altitudes and the slightly acidic soil is excellent for growing tea. The unique terrain where the tea is growing in partial shade of other trees adds to the exceptionally pure taste of this white tea.
White tea is known for being the least processed tea family 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.
Water temperate: 85°C (boiling the water to 100°C, then wait about 5 mins to cool down)
Leaf to water ratio: 1g per 100ml
Recommended Water: please use natural mineral water with PH 7 and the dry residue under 200°C
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.
Gong Fu Tea Brewing:
Water Temperate: 90°C
Leaf to water ratio: 3g per 100ml
Brewing time: about 10 seconds for the 1st– 3rd infusion, and increasing the infusion time for each subsequent brewing.
Ideal vessel for brewing White Peony: porcelain Gaiwan or teapot, glass teapot.