It was free but fairly mediocre in my opinion. Difficult to pick out much flavor here, of course having it in a teabag doesn’t help either.
“It was free but fairly mediocre in my opinion. Difficult to pick out much flavor here, of course having it in a teabag doesn’t help either.” Read full tasting note
“Nice to drink at work! Earthy and light. Great to have bagged peony!” Read full tasting note
“Well, in case anyone was wondering, their recommended steep time of 3-5 minutes with boiling water is completely bogus. Unless of course you like to drink things that taste terrible.” Read full tasting note
“Hm, now that I’ve tried something a little closer to the real thing (the Dilmah Ceylon Silver Tips), this is definitely sub sub par. Reminds me of the super cheap Fujian bagged oolong that...” Read full tasting note
White tea is an ancient type of tea. It was once a rare and treasured tea reserved for Chinese royalty. Modern research indicates white tea is high in polyphenols, a group of powerful antioxidants. It is made from the same tea plant, Camellia sinensis, used to make green and black teas, but uses special white tea varieties, and is minimally processed. Triple Leaf Tea’s White Peony white tea (Bai Mu Dan) is from the Fujian province of China. White Peony tea is considered one of the premium grades of white tea. It is made from the top grayish green leaves and silvery leaf buds, covered in a fine, silvery-white down. This fuzzy white appearance gives white tea its name. Triple Leaf’s White Peony tea starts with high quality tea leaves and leaf buds, and then specially processes it to pack in tea bags. Our White Tea has a golden color, and a subtle, fragrant, slightly sweet and complex, nutty flavor, unique to white tea. Enjoy the experience, taste and benefits of drinking white tea with this excellent white tea. It is delicious hot or iced.
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Hm, now that I’ve tried something a little closer to the real thing (the Dilmah Ceylon Silver Tips), this is definitely sub sub par. Reminds me of the super cheap Fujian bagged oolong that I’ve got, after it sits in my cupboard for a year or two, exposed to the air.
Could be worse, I guess.