Imperial White Peony

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Imperial White Peony

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According to written records, teas have been produced in Fujian Province for well over 1,600 years. The region currently produces five different categories of tea most of which originated in the province.

Imperial White Peony*:

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Description

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 liberally, classic white peony is produced during an early spring harvest in Fujian Da Bai (big white varietal). A typical white peony is produced as a leaf set containing two leaves and a bud. But the white tip is furry and the two green leaves still retain their early spring white down on the bottom of the leaves. The tea is so beautiful to look at you almost don't want to add hot water to it.

Preparation:
The Imperial White Peony should be brewed at about 175-190 degrees Fahrenheit (80-90 Celsius) 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.

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