White Peony (lso called Bai Mu Dan) is a white tea made from the Fuding Dai Bai cultivar, and originates from Fuding, in eastern Fujian. The tea is plucked from one leaf shoot and two immediate young leaves, followed by very few procedures – mainly just withered in the sun and baked dry without breaking the leaves, to preserve most of the antioxidants.
Ingredient: 100% pure white tea. No artificial flavours or colours.
WESTERN BREWING METHOD
5g per 400ml teapot, 85-90°c water.
1-2mins per infusion, up to 3 infusions or more.
GONG FU BREWING METHOD
5g per 150ml teapot/gaiwan, 90°c water, 1-second quick rinse.
20 secs for 1st infusion, add 5 secs for the next infusion, up to 8 infusions or more.
Note from Ms.Cattea: Under a good storage condition, the taste of aged White Peony will become more mature and smoother, which is more gentle to drink and has less exciting effect on the stomach. The market value of 5 years old white teas can be twice expensive as the fresh ones.