Classic White Peony is one of the most celebrated varieties of white tea, originating from the misty mountains of Fujian Province. This tea is crafted from a combination of young buds and tender leaves, giving it a balanced and mellow profile. The region’s subtropical monsoon climate, high humidity, and mineral-rich soil create optimal conditions for tea growth. Classic White Peony is renowned for its floral and fruity aroma, smooth texture, and lingering sweetness. Traditional sun-drying and natural withering methods are used to preserve its rich and layered flavors. With its golden-hued infusion and refreshing aftertaste, Classic White Peony remains a treasured choice among tea connoisseurs.
Classic White Peony offers a delicate and well-rounded taste. The top note presents a soft floral aroma, followed by a subtle fruity sweetness, with a honeyed and slightly woody finish that leaves a lasting, refreshing aftertaste.
This tea is composed of one bud with one or two tender leaves, featuring a harmonious blend of silver-white buds and pale green leaves with slightly curled edges. Once brewed, the leaves unfurl gracefully, revealing their fresh and supple texture, highlighting the tea’s superior quality.
Porcelain and glass teacups are ideal for enjoying Classic White Peony. A glass cup showcases the tea’s golden liquor and elegant leaf movement, while a porcelain cup enhances its floral fragrance and preserves warmth, enriching the tea-drinking experience.
Add 5-8 tea leaves per 100-300 milliliters of water (80°C water temperature). Steep for 1-2 minutes. This tea is suitable for multiple infusions, with each steeping offering a new layer of aroma.
In China, it is common to brew tea in a glass cup. Simply place 3-5 tea leaves into the glass cup and pour in 80°C water to enjoy the refreshing aroma and taste. This method also allows you to observe the unfolding of the tea leaves.
For storing Lion’s Peak Longjing, it is best to use a tall, thick-walled porcelain or glass container to protect the tea leaves. In China, people also prefer to brew the tea in tall glass cups for an elegant experience. Another option is using a Gaiwan (盖碗) for brewing, where the leaves can be gently broken and placed in the Gaiwan for infusion.
