White Peony (Bai Mu Dan in Chinese) is one of the few white leave teas. Without many artificial processes, white tea is only withered and dried from fresh leaves, which makes it the most natural tea. Mouya white peony grows in old tea mountains in Zhenghe County and picked in Spring. You can see the buds are covered by white hair which is a typical standard of fine and fresh white tea.
We're honest about it... 2010 is actually not a good year for Chinese tea. The areas where white teas are produced were too cold during the 2010 spring, so many tea trees stayed frozen too long and farmers could not harvest quality leaves to produce tea. Mouyatea's white peony 2010 still keeps the fresh smell and mild taste but doesn't look as good and allows for less refills as good tea harvest years would. For regular white tea drinkers and especially those who are interested in white tea but did not try it before, it is a good opportunity to have a feel of this tea, considering the lower prices of this year's harvest.
Brewing Instructions
- Recommended amount per person: 3~5 g
- Dry leave weight (g) : Water amount (ml) 1:50
- Water temperature: 85°C
- Refills: 4~5 times
Health
- Strengthens immune system;
- Reduces risk of cancer;
- Anti-viral & anti-bacterial;
- Fights free radicals;
More Information
White Tea Introduction:
According to the standards of picking and selection, white teas can be classified into white bud teas and white leave teas. They are picked and harvested before the leaves open fully, when there are still some fine white hairs. That’s why they are called white tea, not because the tea leaves are white, but are covered with white hair.
White tea is scarcer than other traditional teas, and now more and more people drink white tea for health. There is considerably less caffeine in white tea and some studies have also shown that white tea contains more active cancer-fighting antioxidants than other teas. The flavor of white tea is very mild with light vegetal sweet.
Process Steps: Withering > Dry
