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White Peony Tea is literally translated from the tea’s Chinese name, Bai Mu Dan. The tea’s form, one or two leaves with a light color downy leaf-bud, was quite unique when it first appeared in the 1870’s. Peonies are flowers of the wealthy in China — maybe that’s why the name is borrowed to label the tea. Like Silver Needle White tea, White Peony white tea was initially produced in the northeastern part of Fujian Province, in the Zhenghe and Fuding counties for the export market of the Southeast Asia. Today, other regions, including some outside of China, are trying to imitate the production while the place of origin still reign for the best quality and tastes.
White Peony Tea, as a close cousin to Silver Needle White Tea, is a sweet, mild tea made from the young, unopened buds of the tea plant as well as the center needle sprout. The freshly harvested leaf is allowed to wither dry in the sun. The natural oxidation which takes place during this withering gives White Peony beautiful, plush flavors. The nose is warm, floral and rich like fruit blossoms. The liquor is golden, bright, clean, succulent floral-fruit flavor and rounded mouthfeel. If you are beginning your exploration of white tea, or even just tea in general, the White Peony tea will serve a wonderful introduction. In fact, research reveals that white tea has 10 times more antioxidants than vitamin E. It contains more polyphenols than green or black tea, which gives it more antioxidant power.
