These tea leafs are taken from our Wild Peony tea cake but sold as loose leaves.
Wild Peony White Tea Cake (loose leaves)
Wild Peony is a kind of white tea produced in Fujian Province, China. It is from the same plant that produces Silver Needle White Tea, except with a different plucking method.
The tea is slightly yellow in color and is high in caffeine. It has a mild floral scent of peony. The tea has a fruity note and tastes fuller than Silver Needle.
Loose leaf tea
• DON'T use boiling water - The first thing you should know about making white tea is to never use boiling water. Boiling water can ruin the delicate flavor of white tea. Most experts agree that the ideal water temperature for white tea is between 170 to 185 F/76 to 85 C. For best results, bring the water to a rolling boil and let it sit for up to 5 minute, then pour the water over the leaves.
• Generously add tea leaves - White tea leaves are much less dense and compact than other types, which means that you’ll probably want to increase the number of tea leaves that you normally use. Start by using 2 teaspoons of white tea leaves for every cup (8 ounces) of water. Do a taste test and then add or subtract more leaves as desired.
• The more steeping the better - 3 minutes for the first steeping is generally recommended, add another 1~2 minutes for each additional steeping. It can be brewed for several times until the flavor is weak