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Home»Teas »White Teas
100% Organic
White Peony
White Teas
Zhenghe,Nanping county, Fujian Province, China
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Flavor Profile:Delicate, herbaceous, autumnal aroma with a very smooth, sweet and nutty flavor.Ingredients:100% Organic White Tea Leaves.Certified Organic by:Quality Assurance International (QAI)
Also known as Bai Mudan, White Peony is an organic, popular white tea.

White Tea
Known as "Bai Cha" in Chinese, white teas are made ony from the newly sprouted buds of the tea plant that provide a honey texture to the brew. The buds are heat braised in covered pans or dried in direct sun with minimal or no oxidation. There are several grades of White Peony made and are distinguished by the age of the plants, season and quality of leaves.

Varietal & Technique
Original White teas are native to areas of China’s Fujian province. In particular, one bud and leaf sets from the Da Bai tea plant varietals of Zhenghe and Fuding counties are recognized as traditional white Peony teas. Nowadays White Peony style of teas are also made in other areas of China but the flavors are quite unique due to the differences in varietals, climate and soil.

Fujian Province, known as Min, is situated along China's southeastern coast. Fujian's mild, humid, subtropical and marine climate is especially conducive to tea cultivation. Fujian tea has a 1600 year history. The earliest written record of tea production in Fujian is kept on a stone tablet at the Lian Hua Feng (Lotus Peak)in Nan'an County.

Classic style White Peony is made in April, the young bud and one leaf are most flavorful at this time. The buds have distinct white hair that makes the brew texture smooth and refined.

Water Temp
°F (°C)
Quality of WaterQuantity of Leaf
(tsp / 8oz water)
Steep Time
170°F (77°C)Best with Spring water22-42-4
The young tip bud and first leaf sets used to make this tea are very tender. As such, we recommend using mineral or spring water at a lower temperature (160-180 F) to avoid ‘stewing’ the leaves and to bring out a more balanced flavor. This tea is much lighter in weight and requires a little more leaf to make a full flavored cup. Around two level teaspoons per 8 oz of water is a good place to start. Steeping time can range between 2 to 4 minutes. Although the amount of re-infusions possible can vary to taste, the above guidelines usually provide 2 to 3. As a general rule of thumb – the longer the steeping time and/or the higher the water temperature, the less leaf needed and fewer re-infusions possible.

Although white teas can be brewed in any vessel, teapots and gaiwans made from porcelain, glass, delicate ceramics, and other materials that release heat quickly work best. If you wish to use a yixing, cast iron, or any vessel made from a heavy material, it is a good idea to tilt open or remove the lid so that some heat is released and the leaf is not stewed.

Traditionally, white teas are enjoyed from porcelain gaiwans. Not only does a gaiwan make it easy to stir the leaf and control the temperature, but also to view the leaf as it is steeping, an important aesthetic in drinking these beautiful teas. Another common method for brewing and drinking white teas is to just place a few of the leaves in a clear glass, add heated water, and wait for the leaf to infuse and submerge. The beverage can then be enjoyed directly with the leaves and more water added as needed.
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By the Ounce 40
Classic Size Tin (2.0 oz.) 65