White Peony (China)

White tea comes from the same plant as green and black -- it just isn't oxidized very much. So white tea tends to be very subtle -- it doesn't impress with robust taste and full body -- but rather with its subtle intricacy.

White Peony is made only from the top two youngest tenderest leaves from each tea plant, along with the top unopened bud of each plant (two leaves and a bud).

If you are beginning your exploration of white tea, White Peony is the tea to start with because it has a little bit more body than most white teas, and a little bit more noticeable flavor. Still, with that said, you have to have a certain state of mind when you approach a top grade white tea. Understand the rarity and preciousness of what you are drinking. Tune out all outward distractions. Inhale the sweet aroma that is warm with notes of fruit blossoms. Watch the leaves and buds unfurling in the pot. Sip it slowly and try to pick out the floral-fruit flavor and the smooth mouth-feel.

Traditionally, white tea is steeped with 155-175 degree water, for 10 seconds. That water is then discarded, and the tea is steeped again for anywhere from 30 seconds to 3 minutes.

Tasting Notes: Smooth, Like drinking nectar out of a flower. Mild Earthiness in aftertaste, Medium Body

Steep: 1 Tbsp of tea for 12oz water. Water temperature: 158. Steep time 3 minutes. Sweetener: None

Approximately 8 Tbsp in a 1 ounce package.