White Peony Tea (Bia Mu Dan) : Clear slightly pale cup with a fresh aroma and a smooth velvety flavor. Delicate jammy notes reminiscent of Keemun
Ingredients: White tea
Small Batch Blended and Packed in: Canada
Tea(s) From: China
Region(s): Fujian Province
Antioxidant Level: Very High
Caffeine Content: Low
Infusion: Pale yellow
Hot Tea Brewing Recommendations:
Put 1 slightly heaping teaspoon of loose tea for each 7-9 oz/200-260 ml of water in the teapot. Pour freshly boiled water over tea.
Steep 3-7 minutes. Milk and sugar are not recommended.
Ideal brewing temperature: 85°C/185°F
This is the highest grade of white tea available before one enters the stratosphere in pricing for white teas such as Peony White Needle Tea. White Peony leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40 ̊C. Thirdly only special ‘two leaves and a bud’ are selected. These leaves must show a very light green almost gray white color and be covered with velvet peach fuzz down.White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish. You will see on this Pai Mu Tan that the tea maker struck the perfect balance between solar and indoor withering resulting in a perfect white tea.