Drinking white tea (White Peony) has so many health benefits!

White Peony Origin: Zhenghe, Jianyang, Songxi, Fuding, and other counties in Fujian Province.
Quality Characteristics: The dry tea features plump buds, tender leaves with wavy ridges, curled leaf edges, buds and leaves attached to the stem, a light green leaf surface, and a full covering of white downy hairs on the underside of the leaves.
Tea Colour: Apricot yellow or orange-yellow, clear and bright.
Taste: Sweet and refreshing, fresh, mellow, and harmonious.
Leaf Base: Light grey, with slightly red veins, tender and forming clusters.
Overview of Bai Mu Dan Tea
Bai Mu Dan is named for its green leaves intertwined with silver-white buds, resembling a flower. When brewed, the green leaves cradle the tender buds, resembling a bud just beginning to bloom, hence its elegant name. Bai Mu Dan is made from the young shoots of the Da Bai tea tree or the Water仙 variety, using one bud and one or two leaves, making it a premium quality white tea. It was first created in Shuiji, Jianyang, before 1922. After 1922, Zhenghe County began producing White Peony, becoming the primary production area for this tea. The key to its production lies in the withering process, which typically involves indoor natural withering or composite withering. The harvesting period spans the spring, summer, and autumn seasons.
White Peony Tasting Notes
White Peony has a natural leaf shape, a dark greenish-brown colour, and the underside of the leaves is covered with white downy hairs. When brewed, the green leaves cradle the tender buds, resembling a bud just beginning to bloom. The tea liquor is apricot yellow or orange-yellow in colour, with a fresh and mellow taste.

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