White Peony
Taste: Umami, Dates, Grassy
Serving: Each bag makes around 30 to 50 cups of tea, depending on your taste preference.
In Fuding, tea makers say, “We don’t make the tea, the weather does.”
White Peony is made from young buds and open leaves, gently withered in sun and air. No frying, no rolling, no additives. Its character comes not from intervention but from conditions of light, temperature, and humidity. Spring in Fuding brings just enough sun and just enough mist. That is why we chose this tea. It is not about chasing consistency. It is about listening to the land, to the leaves, and to the season. This is what we mean by original tea.
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CHA PROFILE
Boil water to 200–212°F (93–100°C).
Add 2 tablespoon (≈6g) of loose-leaf tea for every 10 oz (300 ml) of water.
Let it steep for 2 minute. (Adjust time based on your taste.)
Strain the tea leaves.
Enjoy your perfect cup — and re-steep up to 5 times.
Add 2 tablespoon (≈6g) of loose-leaf tea for every 10 oz (300 ml) of cold or room-temperature water.
Cover and refrigerate for 4–6 hours (overnight works best).
Strain the tea leaves.
Serve chilled and savor the clean, refreshing taste.
The same leaves can be re-steeped once more — just add fresh water and refrigerate a little longer for a lighter, smoother flavor.
ORIGIN: White peony
FUDING, FUJIAN, CHINA
Region: Northeastern part of Fujian Province, China
Elevation: 770 m
Fuding's average annual temperature ranges from 59°F to 64°F, with warm, humid summers and mild, cool winters. The consistent mist and fog in the higher elevations of Fuding contribute to the slow, steady growth of tea leaves, enhancing their flavor and aroma. This climate is ideal for producing delicate and aromatic white teas.
