Soft, velvety and gently fruity, our White Peony brews a clear, slightly pale cup with fresh aroma and smooth, velvety flavor, plus delicate jammy notes reminiscent of a mild Bordeaux.

History & Heritage

Peony white tea (Bai Mu Dan) was first developed in Fujian Province, in the area of Shuiji in Jianyang, and production expanded in nearby Zhenghe in the early 1920s. Its leaves are plucked from a special varietal tea bush called Narcissus or chaicha. Unlike green tea, the leaves are not steamed or pan-fired. They are naturally withered and dried in the sun, and only the special "two leaves and a bud" are selected. Its Chinese name, Bai Mu Dan, means "white peony," a poetic nod to the way the pale leaves and buds open in the cup like a flower.

Interesting Facts

• The selected leaves must show a very light green, almost gray-white color and be covered with velvety, peach-fuzz down.

• In Fujian, an old saying about white tea holds that it is "tea in the first year and a treasure after seven," because well-stored white tea mellows and deepens with age.

• White Peony also makes a very refreshing iced tea.

Tasting Notes & Pairings

Peony is a very well-balanced white tea with good body and flavor: fuller than Silver Needle, with soft fruit and floral notes and a smooth finish. Pair it with fresh peaches, melon, goat cheese, or light seafood dishes.

Brewing tips (general guideline): use 1–2 teaspoons (about 2–3 g) per 8 oz of water at 170–185°F, steeped 3–5 minutes. Adjust to taste.

Like every tea at Beantown Tea & Spices, White Peony is a quality loose-leaf tea offered at an affordable price, with sample and larger sizes so you can find your favorite. Explore more in our White Tea collection, or pair it with our tea accessories.