Guide To White Peony Tea
If you are a tea lover, you would be amazed by the wide array of aromatic and flavorful teas available in the market that are underrated and often go unnoticed despite innumerable health benefits. White tea, commonly known as pai mu tan or bai mu dan is an exquisite tea that has a tale of its own. Commonly held as the second-highest quality of white tea, the white peony tea is made using a blend of young leaves and tea buds that fuse to create a mild flavour profile.
Going Back in the History
White Peony tea is cultivated from the Camellia sinensis plant, which is also used to make green tea, black tea, and oolong tea. It has a fruity aroma that can be enhanced by adding lemon, honey, and pairs well with food. White tea originated in the Chinese Fujian Province – Fuding. However, there are different versions all over the world including Ceylon or Indian white peony tea. The harvesting of organic white peony tea is demanding as it requires precision and expertise to pick the best leaves.
Do you know that Chinese peony tea is naturally processed to retain its freshness and preserve nutrients?
Seasoned tea pickers ensure only the finest quality young leaves & buds are taken from the same shoot. As it is a non-oxidized tea, they make sure that the leaves are handled gently to avoid breakage that might result in unwanted oxidation. The leaves are spread on bamboo mats and are left to dry for two-three days. The unopened buds go through the natural withering process on the same day of harvesting. This process ensures that the delicate flavour of the tea is well retained.
A powerhouse of antioxidants, vitamins, minerals, chlorophyll, and L-theanine, the white tea is both delicious and healthy.