Country of Origin: China
Notes:
White Peony Bai Mu Dan has a floral fragrance and low astringency. The taste begins and ends in a subtle woodiness but also has a soft, fruity middle. The mouthfeel is round and quite smooth. These leaves are a wonderful, warm wake up call, and also makes a gently energizing afternoon iced tea.
This tea is made from a unique Yunnan varietal called "Chang Ye Bai Hao" which is a hybrid of Jinggu Camellia Taliensis and Yunnan large leaf Assamica.
The tea was plucked and processed in late March and early April from tea bushes growing in the Mangshi region of Dehong prefecture (far Southwest Yunnan).Â
The tea is processed very minimally with shade withering and air drying, and is a 1 leaf to 1 bud ratio pluck.Â
The taste is fruity with honey sweetness, with a subtle umami grassiness. The aroma is strong and heady, the mouth-feel is full and thick, with a long-lasting sweetness.
We recommend a little warmer water than used typically for white tea. We recommend to steep White Peony tea at around 185-194 degrees fahrenheit, with initially short steeps. But this tea does hold up to 2+ steeps. If over-steeped (or if the water is too hot) in the early steeps it could become somewhat bitter.
Late March/April Harvest
Ingredients: Premium White Tea Leaves