White Peony


Camellia sinensis, her name as beautiful as the drink she delivers, is actually quite the chameleon. She is capable of sheer witchcraft, transforming herself to suit so many admirers and pleasing so many palates. She produces White Peony, but some may know her better by another name, Bai Mu Dan. White tea, the least processed of all of Camillia sinensis’ teas, is made from her tightly curled buds picked with two or three tender young leaves. Named for the silver fuzz on the bud at picking time, this white tea is velvety and smooth, tasting light, fresh, and sweet. This time, she simply delivers decadence.

1.5oz tin 20¢ ⁄

In stock



How to Steep

3 Teaspoons
Scoop loose leaf tea into infuser.
Heat fresh water.
Pour water over tea.
3 Min
Steep within this time for optimal flavor.
2 steepings
Steep up to 2 times and enjoy different flavor notes.

Steeping Tips

  • Take care not to poor boiling water over your tea. Boiling water will scorch the tea leaves.
  • Use fresh, cold water. The quality of water will affect the taste of your tea.
  • Use a strainer or infuser basket to steep your tea rather than a tea ball or clamping spoon. This gives room for the whole leaf tea and herbals to expand and fully infuse.
  • Remove the tea from the water after the designated steeping time. Over steeped tea, or stewed tea, will create a bitter tasting brew.
  • For a stronger tasting brew, simply add more tea to your strainer or infuser basket before steeping.
  • Always remove tea leaves from water to prevent the tea from becoming bitter.

Product Data

Weight 4.1 oz
Dimensions 2.8 × 2.8 × 3.8 in

White Peony


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