White Peony Tea Bar | 白牡丹茶磚
Tasting notes: Muscatel, honey, soy milk
Our White Peony Tea Bars are pressed into a compact chocolate bar shape for easy portioning and brewing. A delightfully fresh-tasting tea, White Peony has a honey-like viscosity and a muscatel flavour that mellows and deepens with age. Made in Fujian, the birthplace of white tea, these bars have been aged for two years already. To brew, simply break off a square, add hot water, and enjoy!
What is White Peony tea?
Loved for its sweet fragrance and herbaceous flavour, White Peony (白牡丹 Bai Mudan) is the second picking grade of white tea after Silver Needle (purely buds), and comprises one plump bud and two leaves. The high proportion of white furry buds gives the tea a sweet, succulent flavour and plenty of nutrients.
Why is it called White Peony?
There are a few theories: some people say it was common for tea traders to name teas after flowers, and peonies symbolise wealth in China. Others say it’s because the one-bud-two-leaves picking standard looks like the shape of a flower. And still others say it’s named after its floral fragrance.
Origin: Fuding, Fujian, China
Cultivar: 福鼎大白 Fuding Dabai
How to brew White Peony Tea Bar
Gongfu style (Gaiwan)
1 square | per 100ml | 85°C | 1 min
+ 10s per steep for at least 5 steeps
Western style (Teapot)
1 square | per 150ml | 85°C | 3 mins
+ 1 min per steep for at least 3 steeps
2 squares | 1L | Room temp/ refrigerated | 6 hours
Each 90g bar has 12 squares.
We recommend avoiding boiling water or over-steeping with this tea, as there will likely be some broken bits from the tea bar that can turn bitter. For a sweeter brew, try 85°C water, and don’t let the tea stew in the water too long.
You can 'rinse the tea' with hot water (throwing out the first infusion) to get the squares to loosen faster.
These are just guidelines. As we always say, it’s best to experiment with a range of temperatures and leaf-to-water ratios to understand the tea and your own taste preferences.