A lesser-known variety of tea is white peony tea, which is an exquisite type of white tea. White teas are very lightly fermented tea leaves from the tree, also known as Camellia sinensis. White Peony is the American name for this type of tea, although it does not contain peony flowers and although it has a slightly floral undertone, it does not taste like peony either. However, you may notice a light, gentle peony scent from the prepared leaves.
The Chinese name for White Peony tea is Bai Mu Dan, or in other dialects, Pai Mu Tan. It is produced by plucking the top leaf bud and the two immediate young leaves.
How to prepare white tea or Bai Mu Dan
1. Selection of teapots: You will need to find a good kettle to brew your white teas. The ideal pot to prepare White Peony will be made of ceramic or, more ideally, glass. It is best to use a transparent glass teapot in which to prepare the infusion in order to appreciate the aesthetic value of the tea, observing the beauty of the leaves as they dance and unfold in the water. Using a teapot in which to brew white tea allows you to brew many more leaves with ease and convenience. If you enjoy afternoon tea, a kettle is a must!
2. Put the dried leaves in your teapot: For an average sized teapot, you should use 3 to 4 teaspoons of dried tea leaves in your pot. If you prefer a stronger flavor, by all means add more tea. Adding too many tea leaves will not hurt your stomach or digestive tract. In fact, drinking very strong white tea will contain more antioxidants, so experiment to get the flavor that’s perfect for you!
3. Addition of water: The temperature of the water in which you brew the white tea leaves is of the utmost importance. White peony tea, and all other white teas, are so tender and delicate that if you use boiling or too hot water, you will get a bright yellow color with a bitter, unpleasant taste and all the nutrients in the leaves. will be destroyed. However, you must be careful because preparing the leaves at too low a temperature will result in a flavor that is too light, being barely more than a glass of warm water.
The ideal temperature to prepare your white tea is between 85-90 C (185-200F) and you should steep the leaves in this water for 3-5 minutes. The resulting liqueur will be very nice and smooth with a floral touch and a very light peony fragrance.
4.Serve: After properly brewing your white tea, serve the brewed brew by straining the tea leaves and pouring the bright, clear apricot-colored liqueur into your teacup. Bai Mu Dan White Tea is a delicious tea to refresh yourself at any time of the day, and a perfect tea to serve as hostess to your guests.
Flavoring Your White Peony Tea: White Peony Bai Mu Dan is a very versatile tea, with its traditional slightly sweet and smooth flavor. Due to its versatility, you can put a twist on your favorite tea by adding flavors to the brew yourself. Some recommended flavors are fruit flavors like blueberry or strawberry (strawberry white tea is simply delicious!) or even citrus flavors like lemon or lime. Herbs like lavender or lemongrass can also be added to your White Peony tea for an extra kick of flavor. Just be sure not to add too much excess flavoring or it will overwhelm the light, natural flavors of White Peony tea.
Next, we would like to share with you the traditional Chinese way of preparing and serving Bai Mu Dan tea with a Gaiwan.
Teavivre Advanced Tea Ceremony Specialist Angel Chen will illustrate how to properly brew White Peony tea with a Gaiwan.
1. Preparation of the tea set: The first step is to gather all the necessary materials to prepare the tea. These materials may include your tea tray, tea stand, your Gaiwan, the fair mug, the Pinming mug, a strainer, a shelf, and the components for a tea ceremony, including a tea pin, a tea spoon , a tea spoon, a tea funnel and the tea pot Once you’ve gathered all of these, arrange them however you like, using the photo above as a general guide.
2. Add the white peony tea: Using your tea spoon, scoop out 2-3 grams of dry Bai Mu Dan tea from your tea pot and place the leaves in your tea holder.
3. Prepare your tea set by heating and cleaning your containers: It is a good idea to use boiling water to clean and heat your Gaiwan and Fair Cup and Pinming cup(s). This is easily done by pouring boiling water into these containers, gently stirring the water, and then discarding the water you used to clean and preheat your cups. This process will prepare your cups for the best tea drinking experience.
4. Add the tea to your Gaiwan: The next step is to take your pre-measured tea from your tea holder and place it in your already heated Gaiwan.
5. Addition of water: Again, the best temperature to prepare it is between 185 and 200 F (85 and 90 C), anything higher than that will destroy the young, tender leaves and their beneficial properties. The most ideal type of water is fresh spring water, mineral water or purified water. Never use tap water to brew your White Peony tea, because the harsh chemicals and minerals in tap water will negatively affect the final taste of the tea. After pouring the hot water into your Gaiwan, wait approximately 45 seconds. White teas can sometimes take longer than other teas to brew simply because they are very slightly oxidized.
6.Serve: The correct way to serve Bai Mu Dan in China is to first pour the brewed tea into your cup right through your tea filter. After pouring the brew into just the right cup, you should divide the tea into each Pinming cup equally for you and your guests to enjoy together.
7. Re-working: White Peony tea, like many other teas, can be re-brewed multiple times. Prepared leaves still remain fragrant after brewing up to 5-6 times! To extract more flavor and fragrance from reworked tea leaves, you should add an extra full minute to your steep times each time you brew your tea leaves. Each rework will result in a slightly different cup of tea, with subtle nuances changed in flavor and aroma, making each additional brew a new adventure!