Leaf: Loosely rolled buds of grayish green, with white down on the backs.
Brew: This can be brewed either as a green tea, an oolong or even as a black tea, depending on the temperature of the water you choose and the length of time the leaves are steeped. Infuse 4-5g (0.14-0.18oz) in 200ml (7fl oz) water at 93?C (200?F) for 1 1/2 - 2 minutes. Strain and add more water for a second infusion. Alternatively, for one infusion, steep for 6-7 minutes. Copper yellow to light orange, tasting of spring sweetness, with a velvety finish.
Scoop: White Peony is so-named for the bloom it undergoes in hot water, to resemble the fabled flower. No wonder; it undergoes only the most ginger processing to preserve its life force.
Character: A Fujian white tea, this is made from tightly curled buds picked with two or three tender young leaves. When they have been dried they have the appearance of little bunches of silver white blossoms (the silver leaf bud) set amongst lightly curled green and pale brown leaves. The leaves are a combination of tips, broken leaf and larger unbroken leaf in colours that range from white to dark green and ochre. The clear, very pale yellow infusion has a sweet muscatel aroma and a velvet smooth, sweet and mild flavour with a hint of nuttiness. White Peony tea is a kind of white tea. Because of its green leaves with clip silver-white heart, shaped like a flower, green leafy shoots, after brewing put like a bud, so got the reputation. White peony is taken from the great white tea bush or some tender shoots of narcissus leaves, which has a high-quality in white tea. White peony tea content of highly flavonoids with a strong effect of antioxidant, at the same time, it has the role of delaying aging, keeping beauty, whitening bactericidal and even anti-inflammatory and so on.
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