White peony tea is a true tea, meaning it is cultivated from the true tea plant known as Camellia sinensis. This tea plant is also used to make green tea, oolong tea, pu-erh tea, and black tea. White tea is the least processed and therefore the most delicate tea type, made from the Camellia Sinensis plant. It originates from Fuding, in the Fujian Province of southeast China. However, nowadays other Chinese regions, such as Yunnan or Guangxi have all started their own white tea productions.
This is an organic white tea from Jinggu in Yunnan Province in China. It’s an ancient tea-producing area and home to many of China's ethnic minority groups. It is harvested by hand at an altitude of about 1600 m above sea level and the picking consists of a bud and one to two leaves. The tea leaves undergo a withering process the same day as harvesting to prevent oxidation. The leaves are spread out on large bamboo mats and laid in direct sunlight. The leaves may dry for anywhere between one and three days.
Yunnan white tea contains less caffeine and greater anti-oxidants than all other teas. The production process of Yunnan white tea preserves the natural flavor to the greatest extent. It looks elegant and indifferent, but the entrance is amazing. You can feel the sweetness and softness as well as the aroma of the mountains.
Bai Mu Dan brews a light golden infusion. The taste is light, round and clear with softly nutty tones and a subtle floral. It is known for its mellow and delicate flavor, which is often described as floral, fresh, fruity, with a hint of cucumber or melon.
Brewing Guide: Use about 3-4 grams of tea leaves per cup of water. Let the water cool down to around 190-194°F. Steep the leaves in hot water for 2-3 minutes. Strain and serve. You can re-steep the leaves at least once.