2021 White Peony Tea Wild Baimudan Tea Organic Peony White Tea

Wild white peony tea is a white tea full of natural charm and unique quality.

About Wild White Tea:

When people talk about white tea, in addition to the word "traditional", they often hear another word "wild tea". As early as more than 1,200 years ago, the tea saint Lu Yu believed that the quality of tea is better when it grows naturally in the mountains and wild, and it is inferior when it is planted in gardens. Wild tea has a small yield, is difficult to pick, and has high quality.

Wild white tea, as the name suggests, is a white tea that grows in the wild. There is no human intervention in the growth of tea trees, and the naturally grown tea has formed a unique mountain flavor and high quality.

What's white tea?

White tea is one of the six Chinese major types of tea. It is a slightly fermented tea with minimal processing and undergoes only the drying process after being picked without being cut and twisted. The types of white tea vary according to different regions, tree species, and picking standards for fresh leaves.

White peony tea is divided into four grades: special white peony tea (also called peony king white tea), first grade white peony tea, second grade white peony tea, and third grade white peony tea.

This wild white peony white tea belongs to the first grade white peony, which is characterized by one bud and one leaf, or one bud and two leaves.

Raw material: The raw materials of this peony white tea come from Taimu Mountain, the core production area of ​​white tea in Fuding, Fujian. It is about 400 meters above sea level and is a famous tea garden in Fuding. Taimu Mountain is the birthplace of Fuding tea varieties and is currently one of the three major tea production areas in Fuding. The ecology here is pure, the climate is warm, the soil is fertile, and the water and soil are rich in various minerals, which are directly reflected in the tea, that is, "clean and sweet, moistening the mouth, thick and thin."

Tea Varieties: Chinese White Tea — White Peony White Tea (Baimudan tea)

Production time: 2021

Origin: Fujian Province, China 

Grade: First grade

Tea shape: Dry tea leaves: The tea buds are plump and green, covered with white fuzz and small tea leaves, which is also the symbol of wild peony white tea.

Tea Soup: The tea soup is light apricot yellow, bright, with a hint of white fuzz hair in it.

Taste features: It tastes sweet and smooth, mellow, palatable at the entrance and the soup is delicate and fresh. It has the sweetness like rock sugar. The tea has a sweet nectar fragrance and delicate floral aroma. The aromas are long lasting and lingering in the mouth for long time. 

Storage: Stored in cool, dry condition away from direct sunlight

What are white tea's health benefits?

Studies have linked white tea with many health benefits. For example, it may help reduce the risk of heart disease, combat skin aging, and even help with weight loss. 

Why is white tea known as “One-year tea, Three years medicine, Seven years treasure”?
This is due to the production process of white tea, which keeps it active. The active compounds in white tea, such as tea polyphenols, catechins, caffeine, amino acids, and flavonoids, will be further enhanced during storage. The pure tea properties gradually transform into medicinal properties with health-care functions, provided the quality and storage conditions of the tea are good.

How to brew White Peony?

Brewing suggestions:
tea to water ration: 1:30                                                                                              water：150ml                                                                                                                        tea amount: 5 grams                                                                                                       Recommended utensils: Gaiwan/Purple clay teapot 

First to fourth brewing: use 95℃-100℃(203℉-212℉) water, pour water along the wall of the gaiwan at fixed points, wait for 15 seconds, and then pour out the tea soup.
After the fourth brewing: use 100°C water, pour water along the wall of the gaiwan at fixed points, wait 15 seconds, and then pour out the tea soup.

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