White Peony

White Peony (白牡丹) is a type of slightly oxidized white tea made from the plucks of the Camellia sinensis plant in “one bud two leaf” ratio. It is sometimes preferred by white tea drinkers for its fuller flavor and greater potency.
A very mild peony aroma and a floral aroma are noticed when brewing the tea. The tea is best brewed with good mineral water and at 70 to 80 °C (158 to 176 °F). The brew is a shimmering clear infusion in a very pale green or golden color. The flavor is fruity, with a delicate lingering fragrance and a fresh, mellow, sweet taste.

The plucks of White Peony are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents to form new materials that result in the final taste and aromatic character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 and 3 days and the piling between one half and 3 hours. The leaves are then baked to dry for packing. The handling of the leaves remains gentle and non-intrusive throughout the process to avoid breakage of the cellular structure.