White Peony (Pai Mu Tan)

Tea type
White Tea
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Edit tea info Last updated by Philip Holmans
Average preparation
200 °F / 93 °C 8 min or more

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From World Tea House

Our organic white peony tea is only harvested for a few weeks each year in the northern district of Fujian, China. The process of white tea is quite minimal which includes drying and withering almost immediately after picking. The secrets of the teas withering process varies from region to region in Fujian and depends on climate conditions and family traditions. This prized tea is hand picked bringing only two leaves and a bud form under strict standards passed down from the Ming Dynasty Our organic white peony has many buds and is fresher and sweeter than most white teas.

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2 Tasting Notes

53 tasting notes

This is the last of my white peony, a friend had given me a sample. It is the only white tea I’ve had, so I can’t compare it to anything. I just threw the leaves into my travel mug, as that was my only option. (I really need something with a basket).

The leaves are darker green than I would expect based on the picture. When steeped, most of the leaves unfurled, although some stayed rolled up. It smells mostly of hay, and for the first while tasted like sweet hay (or at least, how I imagine hay tastes). The longer it steeps, the more bitter it is getting, but it’s not even close to being unbearable.

I used to think it was really creamy, which compared to my chinese green tea, it is. It’s quite thick, in a good way. I can’t really get much of a feel for the colour in my mug, but it seems quite dark, and amber. Again, it’s now been steeping about half an hour.

I will definitely get more white tea!

ETA: second steep. The water was not so hot this time around.
There is no longer any hay taste, and it is not bitter at all. The taste is very mild and “green” tasting (not green tea, just green). It is definitely thick, and maybe not so creamy as I remembered. This cup is much better than the first.

200 °F / 93 °C 8 min or more

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