White Peony, also known by the tradition name Bai Mu Dan, is a famous historical tea from Fujian Province in China. This white tea is made with Fuding Dabai and Fuding Dahao as raw material and processed with traditional techniques. White Peony tea is harvested by selecting one young bud and two young leaves on the same tea plant branch. The processing of White Peony significantly differs from other teas as it only undergoes withering and drying. Sometimes the white tea leaves are baked to complete the drying process and prevent discoloration and deterioration. After the drying process, the white tea leaves are weighted, steamed, molded, compressed, cooled and dried into individual tea cakes. White Peony Tea steep into a delicate light yellow tea liquor with a mellow and mild flavor. Aged white tea is a kind of tea with memory as it accumulates flavor and taste over time. The tea flavor becomes more complex and the taste deepens and grows richer. This particular batch of White Peony tea cakes were produced back in 2008 and aged in tea warehouse since. 

Ingredients: Dabai, Dahao

Fermentation: lightly 

Steeping Time: 2-3 minutes

Water Temperature: 85-90°C ( 185°F-195°F)