White Peony Classic Long Preparation
Brewing Instructions
Water Temperature: Near boiling
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 1 heaping Tbl. (2.5 to 3 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3-4
Contrary to myths propagated by vendors who sell imitation products, or green tea disguised as White Peony King, traditionally processed White Peony should be infused with near boiling water to render its full taste potential. Always blanch the leaves once before actual brewing. White Peony of the traditional Zhenghe style is also suitable for shorter steeping time, when a higher tealeaves to water ratio is used.
White Tea can be prepared in a standard teapot, or in your favorite mug or lidded gaiwan. For best results, we recommend that you pre-warm your vessel, and place 2.5-3 grams of leaf per 6 oz of liquid, before infusing with near boiling water for 2-3 minutes. White Tea can be infused at least three times. Increase the time and temperature slightly with each subsequent infusion. Experimenting with your own temperatures and steeping times is encouraged, especially with such a forgiving tea. Cooler temperatures and shorter times yield more mellow, fruity elements, while hotter water and longer times produce more floral and full-bodied complexities. Always use the best-tasting water you can find, and adjust steeping times, quantity of leaves, and water temperature to your personal preferences.
We highly recommend brewing your tea in a teapot or mug with a removable infuser so that you can remove the leaves at the end of the steeping time. Whole leaf teas of this quality need room to unfurl and expand in the water in order to perform their "magic." If you don't have a removable infuser, you can brew the loose leaves directly in the pot. At the end of the steeping time, pour all of the tea into a warm serving pitcher or pot.