Brewing Guide For White Peony
Brewing Steps:
Heat the Water
Bring water to a near boil, then let it cool slightly to about 90°C. This gentle temperature helps preserve White Peony’s delicate floral and fruity notes.
Add the Tea
Use 4g of White Peony for every 120ml of water. Loose leaf is preferred for even expansion and full flavor release.
Steep Mindfully
Pour hot water over the leaves and steep for 40–80 seconds depending on taste. Lighter infusions bring out wildflower and fresh hay, longer ones highlight the dried apricot sweetness.
Enjoy
Sip slowly. Notice the soft texture, clean body, and lingering sweet aftertaste. It’s gentle, but layered.
Re-steep
Good for 2–3 infusions. Slightly increase steeping time with each round—around 90–120 seconds on the second brew—to deepen the flavor without losing its clarity.
How to Brew a prefect cup of White Peony
White Peony is a delicate white tea loved for its floral aroma, airy texture, and subtle sweetness. Gentle brewing brings out its fresh, layered elegance.
Brewing Ratio:
Tea to water: 1:30 (e.g., 4g tea to 120ml water)
Brewing Temperature:
Water temperature: 90°C
Brewing Time:
Steeping time: 40-80–10 seconds (for the first few infusions)
What You’ll Ideally Have:
- White Peony tea
- Fresh water
- Kettle
- Gaiwan or small teapot (about 100–150ml preferred)
- Tea pitcher (optional)
- Tea cup
Nanping, the Quiet Cradle of White Tea
Tucked in the northern hills of Fujian, Nanping is the birthplace of China’s finest white teas. Misty mornings, wild camellias, and slow sun-drying define the local rhythm.
White Peony is picked here in early spring — buds and leaves left untouched by machines — capturing the stillness of its origin in every pale golden cup.
