The Tao of Tea, Pure Leaf, Organic, Teaware, Herbs, Yixing

100% Organic
White Peony
White Teas

Native Name: Bai Mudan

Origin: Fuding county, Fujian Province, China

Plucking Season: Early Summer

Introduction: 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 oxidization. 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
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 1,600 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.

Season
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.

Flavor Profile: Delicate, herbaceous, autumnal aroma with a very smooth, sweet, nutty flavor.

Ingredients: 100% Organic White Tea Leaves

Certified Organic by: Quality Assurance International (QAI)

Brewing Suggestions

Water Temp °F (°C)	Quality of Water	Quantity of Leaf (tsp / 8oz water)	Steep Time (minutes)	Infusions
150°F-170°F (66°C-77°C)	Best with Spring water	2	2-4	2-4

To learn about Water Quality click here

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 (150-170 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 4. 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 an 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.


Purchase Options
By the Ounce - $ 3.00
Classic Size Tin (2.0 oz.)- $ 7.00