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White Peony — Spring 2024
A spring harvest from a Yunnan-grown hybrid varietal, picked in late March and early April. Sun-dried to preserve structure and aroma, this White Peony offers a slightly fuller, rounder take on classic Bai Mu Dan.
Soft and clean in the cup, with notes of white pear, honeysuckle, almond milk, and a gentle woodiness. Smooth and quietly complex.
Tastes like
White pear, honeysuckle, fresh hay(Top);
Almond milk, wildflower honey, soft wood spice(Base);
Brewing
5g tea / 100ml water / 85–90°C
Steep for 30–60 sec. Re-steep several times. Adjust to taste.
In the cup
Because it includes both buds and young leaves, White Peony offers a more rounded character. The combination of caffeine and L-theanine produces a gentle, sustained lift.
Balanced rather than bright. Calm without feeling heavy.
A versatile tea that works well through the day.
Size:
35g
How to brew
Our favourite way to brew tea. Use a gaiwan or small teapot and steep the leaves for around 30-45 seconds. Re-steep several times, adjusting the time as you go. Each infusion will bring out something slightly different from the leaves.
For a larger pot or a single longer brew, use around 1g of tea per 100ml of water. Steep for 3-5 minutes, then strain. Increase the leaf or brewing time if you prefer a stronger cup.
The simplest way to brew. Add the leaves directly to your mug, fill with hot water and start drinking once the leaves have opened and begun to settle. When you're around two-thirds of the way through, top up with more hot water and keep going.
