Origin: Fuding, Fujian
Production date: March 15, 2016
Introduction of white peony: white peony is a traditional Chinese white tea. Pick a bud and 1 to 2 leaves of white tea tree in spring. White tea has good anti-radiation and remove toxins from the body.
Production process: use the traditional sun to dry. The temperature of the whole process is not more than 45 degrees, drying for 60 hours, but not more than 72 hours.
Tea soup: its color is light yellow, fragrant and sweet.
Brewing technique: First wash the tea with boiling water, then make tea, and wait for about 10 seconds to drink. It can be soaked more than 5 times.
Understanding White Peony in the cup
White Peony, or Bai Mudan, includes leaves as well as buds. This makes it a useful companion to Silver Needle when learning about white tea. Place a little of each on a plain plate and compare their structure before brewing. The fuller leaves of White Peony offer a different starting point from an all-bud tea, rather than simply representing a less attractive version of it.
White tea making centres on withering and drying. Its open leaf shape can take up considerable space, so a scale is more reliable than judging the portion by how full a spoon appears. Give the leaves room to open, and pour each infusion away from the leaves when the chosen time has elapsed.
The harvest date above belongs to the particular tea originally described. It is not a recommended age for every White Peony you encounter. For another lot, keep its own date and storage information with your notes. Compare the fragrance and taste rather than assuming that an older or newer date must be better.
For an approachable tasting exercise, make two small sessions with the same leaf weight and water volume, changing only the steeping time. Look for the point where the cup has enough flavour without a finish you find drying. Note the result in ordinary language so that you can reproduce it on another day.