Fujian White Peony – White Tea

Brew & Taste

The Fujian White Peony tea infusion is slightly yellowish to greenish in color. It is worth brewing several times. The first infusion shows only a slightly floral taste, while the subsequent ones release a delicate sweetness and an extraordinary fineness.

Origins

White tea is prepared from only the youngest shoots of the Chinese tea tree (Camellia sinensis), which is why it so delicate and "soft". The processing of the leaves also differs from the processing of green and black tea. This White Peony is grown in the Fuding region, bordering the famous tea province of Fujian. Fuding has a mountainous landscape and is also famous for its Shacheng Port and high-speed railway. Tourists visit the region to admire the Taimu Mountains with its magnificent rock formations, caves and very secluded places covered with greenery. The entire mountain range is shrouded in fog for most of the year, adding to its mystical atmosphere. Due to the climate, tea plants thrive very well in Fujian. Most of the harvest is processed into green tea, with white tea production accounting for only 1%.

Nevertheless, there is a great demand for white tea in the world. White Peony (Pai Mu Dan, Baimudan) is harvested as young shoots and the first leaves that adhere to them. Once picked, the leaves are neither rolled nor heated. Farmers only dry them very slowly, usually in cool, ventilated rooms, spread out on large plates. After a few dozen hours, the tea is dried in a drying oven.

For white teas, it is very important to avoid unintentional oxidation of the enzymes. It would change the color and taste of the shoots.

When you taste White Peony, it's like pouring over freshly picked tea leaves.

Tea packaging preview

We pack our teas in a strong, zip-lock aluminum packet which allows you to easily re-seal its contents. This container protects the quality of the tea against humidity, light or foreign odors, all of which could noticeably affect the quality of the brew.