Imperial White Peony, Chinese Bai Mu Dan White Tea

Our Imperial White Peony tea is heaven on earth, as good as it gets--without a doubt the best white tea I have ever tasted! To look at the dry leaves of the Imperial White Peony, you will only begin to imagine how difficult this tea is to make. Although the name "white peony" is used quite liberally, classic white peony such as this one is produced during an early spring harvest in Fujian Province using the "Da Bai" (big white varietal). A typical white peony is produced as a leaf set containing two leaves and a bud. In order to be classified as a "true white peony" the leaves must pass the test of the "three whites." The white tip must be furry (like peach fuzz) and the two green leaves must still retain their early spring white down on the underside of the leaves. This tea is so beautiful to look at you almost don't want to add hot water to it. The Imperial White Peony should be brewed at about 175-190 degrees Fahrenheit for 2-3 minutes. The unique production method gives the tea a full-bodied mouth feel. It produces an infusion of a darker yellow color than you might expect with a multitude of complex floral, fruit, and fresh green flavors. Ingredients: Artisan White tea of the "Da Bai" variety Origin:Fujian Province, China