Also known as “Bai Mu Dan,” White Peony is an excellent everyday white tea with a full flavor that appeals to many black-tea drinkers. Each spring in Fujian, China, it is hand-plucked as sets of two leaves for each bud, and then minimally processed for a nuanced flavor and high level of antioxidants. White Peony’s pale golden brew has complexly woodsy, floral aromas with hints of cocoa, peaches and apricots. Its layered, full, woodsy, bittersweet flavor is almost reminiscent of our Golden Yunnan black tea. Its light, clean aftertaste makes it a perfect tea for pairing with honey-drizzled apricots or toasted English muffins with butter and honey.

Tea to Water Ratio 1:1. If you prefer a stronger flavor, use up to two grams of tea for each cup of water.

Water: Filtered water is best. 180ºF (simmering with tiny bubbles)

Traditional Steeping: 1 to 3 minutes

Flash Steeping: First, we run warm water over the tealeaves and pour it off very quickly. This removes any impurities and “awakens” the tealeaves for brewing. Then, we steep the tea – 10 to 25 seconds .