Our Imperial White Peony tea is heaven on earth, as good as it gets--without a doubt the best white tea I have ever tasted! To look at the dry leaves of the Imperial White Peony, you will only begin to imagine how difficult this tea is to make. Although the name "white peony" is used quite liberally, classic white peony such as this one is produced during an early spring harvest in Fujian Province using the "Da Bai" (big white varietal). A typical white peony is produced as a leaf set containing two leaves and a bud. In order to be classified as a "true white peony" the leaves must pass the test of the "three whites." The white tip must be furry (like peach fuzz) and the two green leaves must still retain their early spring white down on the underside of the leaves. This tea is so beautiful to look at you almost don't want to add hot water to it. The Imperial White Peony should be brewed at about 175-190 degrees Fahrenheit for 2-3 minutes. The unique production method gives the tea a full-bodied mouth feel. It produces an infusion of a darker yellow color than you might expect with a multitude of complex floral, fruit, and fresh green flavors.
Ingredients: Artisan White tea of the "Da Bai" variety
Origin:Fujian Province, China
White tea was initially produced in the 1870's in the northeastern part of Fujian Province, in areas ranging from Zhenghe to Fuding. The aroma is fresh, mellow, floral with a note of cut hay and a malt undertone. Infused properly, it is an easy tasting tea that is fresh, slightly sweet, with medium body and yet light enough for all-day consumption. The Fuding (fú•dǐng) variety, which normally is a very low fermentation style, tastes brighter and the Zhenghe (zhèng•hé) variety, which is more fermented, is comparatively sharper and deeper, giving much fuller body.
White tea differs from other teas not only in the kind of leaf used, but also in the actual processing. The leaves are not steamed or pan-fired (the process used in green teas). Rather, they are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40˚C. White teas that are withered in conditions that are too hot with become reddish and in conditions that are too cold they will become blackish. You will see on our Imperial White Peony that the tea maker struck the perfect balance between solar and indoor withering resulting in a perfect white tea.
The western cosmetic industry has recently discovered the benefits of white tea. In addition to its anticancer properties, tea has a calming and detoxifying effect on the skin. White tea is especially potent in that it is has three times as many antioxidant polyphenols as green or black tea and has been shown to be 100% more effective in mopping up free radicals that cause skin to sag. Some of the world's top cosmetic companies are becoming very interested in white tea for skin creams and the result is that high grade white tea is becoming even more rare than before. Researchers at the Linus Pauling Institute in Oregon tested white teas on selected rats to test for the ability of white teas to inhibit natural mutations in bacteria and to protect the rats from colon cancer. Interestingly, white teas were found to be more effective than green tea in inhibiting the early stages of cancer but researchers were quick to point out that their study was on rats and the effects should not be extrapolated to humans. The researchers also discovered that white tea contains higher levels of caffeine compared to green tea brewed under the same conditions. They suggested that this could occur because white tea oxidizes during withering whereas in green tea the oxidation process is stopped early in the tea making process by steaming or pan firing.
Brewing Instructions
Water Temperature: 175-195 degrees
Water Quality: Best with Spring Water
Amount of Leaf (per 6 fl oz water): 2 Tbl. (rounded)(2.5 grams)
Steep Time: 2-3 minutes
Number of Infusions: 3-4
Our 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 175-195 degree 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.
