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This customer-favorite white tea comes from the “Chang Ye Bai Hao” variety. A hybrid of Jinggu Camellia Taliensis and Yunnan Large Leaf Assamica, this tea is plucked and processed in late March and early April. Shade withered and air dried, this tea tastes fruity with a honey sweetness and a subtle umami grassiness. Strong and heady, the mouthfeel is full and thick with a long-lasting sweetness. White Peony Tea brews for 3-5 minutes at 190 F. Don’t brew this tea at the boiling point, as the tea may become damaged or burned. Use 1 heaping teaspoon of dry ingredients for a 6-ounce cup and re-steep the same ingredients up to 3 times without compromising flavor or quality. Ingredients: 'Chang Ye Bai Hao' white tea Origin: Mangshi region of Dehong prefecture, Yunnan province, China Aroma: low-complexity, gentle floral notes, faint fruitiness, and slight grassiness Flavor: fruity with a honeyed sweetness, subtle umami grassiness, floral, and vegetal Mouthfeel: full-bodied, thick with a long-lasting sweetness Caffeinated, White Tea, Tea, Honey, Sweet, Umami, Grassy, Strong, Full, Thick