| ≥1 piece |
All tea comes from the same basic plant, the Camellia Sinensis plant. Differences in tea arise from differences in geography, growing conditions, cultivars, and processing. With over 3,000 varieties, tea is the most consumed beverage in the world after water.
Tea can be divided into six categories: black, dark (including puer), oolong, yellow, green and white.
WHITE TEA
White teas, the most delicate of all teas, are appreciated for their subtlety, complexity, and natural sweetness. They are hand-processed using the youngest shoots of the tea plant, with no oxidation. White teas should be made with water around 155-170 degrees and steeped for 2-3 minutes.
White Peony-Bai Mu Dan is the second finest White tea after Yin Zhen-Silver Needle. White Peony, incorporates one bud and two tiny leaves, plucked in early spring, covered with tiny silver/white fuzz on one side and touting a deep sage green color on the other side.
TASTE:
White Peony has a bold taste with hints of oak, nut and vanilla with an apricot color brew. This delicate, light white tea has a very clean, fresh taste with delicate floral notes.
The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.
APPEARANCE:
The leaves are multi-colored like autumn foliage. Produced using 1 tender leaf and a bud proportion. Long and straight tea leaves.
The brewed leaves are in very pale green or golden color. Fruity and darker then Silver Needle.
HEALTH BENEFITS:
Like Silver Needle, Bai Mu Dan is known to have anti-toxin and cooling properties to help to decrease body heat.
White teas are unfermented teas made from very young tea leaves or buds that are steamed immediately after harvest to inactivate polyphenol oxidase and then dried. Consequently, white teas usually contain higher concentrations of catechins than other teas.