White Peony (Pai Mu Tan)

Tea type
White Tea
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Edit tea info Last updated by Tina S.
Average preparation
190 °F / 87 °C 4 min, 15 sec

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From The Tea Emporium

White teas are completely unprocessed – they are picked and laid out to dry. Only the youngest and most delicate shoots are picked to become white teas. This white tea is from the Fujian province in China. The flavours are delicate and complex. Very subtle in flavour brewing a light pale yellow cup.
Tip: Use 1 large tsp per 6oz cup; heat fresh water to 80C; let steep 3-5 minutes.

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6 Tasting Notes

1657 tasting notes

Another backlog…
So I replaced this in my cupboard, only 10g since it’s so expensive… and am I ever glad I purchased such a small amount! this batch is terrible!!! there were twigs in it, and the leaves were so dried out that they crunched when scooped up for the brewing basket. Flavour wise, none of the delicacy came out until it had cooled. It was still a decent cuppa but nowhere near the tea I once raved about. It makes me sad, this used to be my comfort. Taking it down a bunch of notches hurts…


Bai mu dan, Pai mu dan/tan, white peony is often the same thing. It is a modern grab bag of leaf, stem, and bud and a cheep way to meet the demands of the white tea market. It is usually stronger in color, flavor, and has a spicyness that makes is a great cold brew and good to blend and flavor (and its cheap). If you were over charged, consider looking into other companies as it shouldnt be more than $30/# and a pound of this is huge by volume.


really?? wow.
I just remember the first time I bought it, the brews were SO amazing… that it made the price tag worth it. this time, not so much. ick!
I’ll look for it elsewhere now!!

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442 tasting notes

Made this one as my last pot of the night, in the mood for something light but flavourful. Flavour I am definitely getting, but it is anything but light and delicate. It is almost too strong in my mind, and my throat thinks so too. It is starting to tickle, and my tongue isn’t happy either. Definitely not going to be buying this one. :(

175 °F / 79 °C 3 min, 0 sec

how long did you steep it?

Dinah Saur

Hmm…. I’m curious about the steep time on this as well. I’ve found that I generally prefer my Bai Mu Dan (Pai Mu Tan, White Peony… whatever) when I prepare it gong fu style to really control the temperature, steep time, etc.

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