White Peony

1. Definition & Processing White Peony is a lightly‑oxidized white tea mainly produced in Fuding and Zhenghe, Fujian, China. Raw material is one‑bud‑one‑leaf & one‑bud‑two‑leaf fresh shoots from Da‑Bai or Shui‑Xian tea cultivars. Key processes: withering, low‑temperature drying and sorting. No fixing or rolling. Gentle oxidation happens during natural withering, preserving natural tea compounds. Brewed leaves unfurl like peony blossoms, hence the name.

2. Raw Material and Characteristics‑Raw Material: Spring tender shoots, buds and young leaves covered with fine white hairs. Higher grades contain larger proportion of hairy buds. ‑ Appearance: Buds attached to leaves, silvery‑white fine hairs mixed with grey‑green leaf surface. Premium grade features fat hairy buds and uniform whole shoots. ‑ Cup profile: Light apricot‑yellow to pale amber bright liquor. Aroma: prominent downy‑hair note, delicate floral and honey fragrance. Taste: sweet, fresh, mellow with pleasant sweet after‑taste and mild astringency. Infused leaves are tender, even and bright.

3. Flavor & Properties ‑ High amino‑acid content delivers soft taste, sitting between the delicate sweetness of Silver Needle and robust body of Shou Mei. Fresh crop shows bright floral aroma. With proper years of aging, it develops medicinal and jujube‑sweet notes with smoother mouthfeel. ‑ Suitable for hot‑brew and cold‑brew, mostly drunk neat; also used for blending. ‑ Storage requirement: air‑tight, dark, dry and well‑ventilated. White tea can be aged for long‑term value improvement.

4. Application Scenarios ‑ Whole‑leaf White Peony: loose‑leaf retail, gift sets, collection & aging, straight drinking. ‑ Broken / fanning / dust White Peony: raw material for tea‑bags, cold‑brew base, flavoured‑tea blending. ‑ Target markets: China domestic, Southeast Asia, high‑end tea markets in Europe & North America.

5. Brewing Recommendation‑Water temperature: 80‑90℃, avoid boiling water to prevent astringency. ‑ Tea‑water ratio: 1:45‑1:50. Shorten steeping time for broken grades. ‑ Steeping time: 2‑3 minutes for western‑style brew; quick infusion for gongfu style; 6‑8 hours refrigerated for cold‑brew. ‑ Storage: Keep sealed, away from light, moisture and foreign odors.