White Peony is a pure white tea, also known by the traditional name of Bai Mu Dan. It is a popular style of white tea in China made from young tea leaves and silvery unopened leaf buds.
What is very special about this tea is that is was created by a tea master in Sikkim mimicking the Chinese makers and has received many accolades.Like its Chinese equivalents, this tea has a sophisticated mouthfeel, not bitter or puckery; this is a soft sweet tea with delightful fruity notes and lingering floral perfume. The liquor is a brilliant golden infusion and sits gently on the tongue with a smooth deep taste and a light body. It reminds us of a spring day spent in an orchard.
White Peony is often enjoyed by those venturing into white tea as it has a fuller flavour than the other significant type of white tea thanks to the oxidisation it received. This tea pairs beautifully with mild flavour foods.
While white tea is the least processed of all teas, this white teas manufacturing compared to black tea is much longer and relies on consecutive sunny days to dry the leaf. The sun drying may last between 1-3 days and the piling of the leaves between 30minutes - 3 hours.
The pilling of the leaf encourages a controlled amount of heat to generate inside the pile, thus kick-starting oxidation. During oxidisation enzymes within the tea leaves interact with other constituents to form new compounds that result in the final taste and aromatic character of the tea. The leaves are then baked to dry for packing into our bags.
Serve clear only and save the milk for black teas.
Water Temperature: 80°c / 175°f
Leaf to Water Ratio: 2g (1 tsp) per 200ml
Steep Time: 3 minutes (1st infusion), 5 minutes (2nd infusion)
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Don't use water hotter than 80c as you will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavours of tea.
This tea is Organic