White Peony or Bai Mu Dan is a hand picked white tea with a smooth flavor and texture.  Only the top buds and 2 leaves of the camellia sinensis plant are picked from the Dai Bai cultivar.


Unlike the picking of green tea, the ideal time and weather for picking white tea is a sunny morning when the sun is high enough to have dried any moisture on the leaves.  The leaves are then laid in shallow baskets to wilt under the sun for an extended period before they are bake dried at a low temperature.


Two regions, Zhenghe and Fuding, spanning the north to north-eastern parts of the Fujian province are the original producers of this tea.  The two cultivars employed by these regions are Fuding Da Bai and Zhenghe Da Bai.  These differences are important to distinguish the two styles of white peony.  The Zhenghe style and the Fuding style.  The former is usually a lot darker due to time spent piled up to oxidize more, yielding a tea with fuller body than the latter style, which is generally lighter with shorter oxidation.  The character of the tea tree leaves of the former allows for the extended piled-up time without turning bad.


  • Ingredients:  White Tea
  • Packaging: Resealable Tea Pouch, 18g
  • Origin:  Fuding, Fujian Province, China
  • Cultivar:  Fuding Da Bai
  • Elevation:  2,000 ft
  • Picking Date:  April 2019
  • Picking Style:  buds and 2 leaves
  • Dry Leaves Appearance:  fuzzy white buds with green and brown leaves
  • Wet Leaves Aroma: floral, honey
  • Liquor Appearance:  pale yellow, clear
  • Liquor Aroma:  cane sugar, floral
  • Taste:  floral, honey, cream
  • Mouthfeel: medium texture, juicy finish
  • Caffeine Level:  Moderate

White Peony

  • Gong Fu Brewing of White Peony:

    • 4g per 100ml
    • 185°F / 85°C
    • 20 seconds
    • 6 infusions


    Western Brewing of White Peony:

    • 1.5 tsp per 8oz
    • 185°F / 85°C
    • 120 seconds
    • 3 infusions


    For complete tea brewing guide click here.