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The tin calls for 1 tsp per two cups of water “just before the boil” and steeping for 3 to 5 minutes. That just didn’t sound right to me, so poking around the net I decided to steep with water at around 176F—and I added about twice as much tea as called for. Despite that, this had the problem I’ve had with most white teas. It’s barely there. This is why I prefer (the more affordable) White Peony over the celebrated Silver Needle. As far as I’m concerned there is such a thing as too subtle. I think I can detect the muscatel taste of darjeeling here, but the taste is so faint I wonder if it’s my imagination. This isn’t as wimpy as Silver Needle or Snowbud, but I definitely prefer my tea stronger. It did strangely improve on a second steeping, with the flavor a bit more pronounced.

Preparation
175 °F / 79 °C 3 min, 0 sec

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