White Peony Tea

The young buds of the Camellia Sinensis plant are picked for a few days at the beginning of the spring harvest to make this sensational white tea. Grown in the spectacular and mountainous province of Fujian on the Southeast coast of China, this tea is only wilted and baked after picking and therefore retains the highest levels of anti-oxidants.

The leaves themselves have a light green hint but they brew a very pale honey coloured tea. The flavour is not unlike honey itself as it is sweet and delicious.

White Peony has most likely gained its descriptive name from the shape of the leaves after they have been steeped. The leaves unfold to resemble the petals from the white peony blossom. There is however a legend surrounding the tea that also explains its interesting name. The legend states that a Chinese official who had moved into a remote mountainous area was caring for his ill mother. One night, during winter, he had a dream that to save his mother he would have to catch a carp and boil it with new tea. The official immediately broke the ice on a lake and caught a carp. Now his only problem was how to find new tea during winter. While he sat on the lakeside despairing over what to do, 18 peonies turned into tea plants and the buds grew just like the white peonies would do. He picked the buds, cooked the carp with them and after his mother ate the carp she returned to full health.

Brewing Guide

3-4g in an average sized teapot, use boiled water cooled to 70˚C. Infuse for 2-4 minutes, depending on taste. Re-steep up to 3 times.

Store in cool dry place away from direct sunlight