White Peony (tin)
Made from sun-dried, baby tealeaves, White Peony (Bai Mu Dan) is a classic white tea from China’s Fujian Province. This tea’s delicate, plush flavor of fruit blossoms, walnuts and dried apricot is evocative of the first days of spring. The least processed of all tea varietals, white tea has a mild, mellow flavor and retains the highest concentration of the amino acid theanine, which is known for its ability to reduce stress, promote mental clarity and act as a natural anti-depressant.
- Organic white tea
This tea is USDA Certified Organic.
"White Peony"/Bai Mu Dan from Fujian, China
Water Temperature: 195°F
Leaf to Water Ratio: 2 tablespoons per 16 oz
Steep Time: 3-4 minutes
General Guide:
- Add tea leaves to a teapot, fill-your-own tea bag or infuser basket.
- Use 1 to 3 teaspoons (1 tablespoon) of leaves per cup (8 oz) of water. Adjust to taste.
- Bring fresh, cold water to a rolling boil, allow it to cool slightly, then pour water over tea leaves and cover.
- Infuse (steep) leaves 2-5 minutes; 3½ minutes is a good average that works well for most tea types. Do not oversteep or tea may become bitter. If you prefer strong tea, simply use more leaves.
- Remove bag or infuser from water or strain leaves. Enjoy!
Water Quality: Tea is only as good as the water used to prepare it. Avoid distilled or unfiltered tap water, which can limit tea’s flavor. Bottled spring water or filtered tap water is ideal.
Water Temperature: Most teas taste best when prepared with water around 195˚F (just below boiling); however, some teas require a lower temperature or they may become bitter.
Medium
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