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Fujian Province, China
Spring Harvest 2013

Pai Mu Tan White Peony White Tea

£0.95

Fujian Province, China
Spring Harvest 2013

Pai Mu Tan White Peony White Tea

£0.95

Sold out

If Silver Needle is the Champagne of white teas our White Peony, or Pai Mu Tan, should very probably be considered an extraordinarily good bottle of Cava.

After Silver Needle, Pai Mu Tan or White Peony is perhaps the next most famous of all white teas. Harvested in early spring in China's Fujian Province, Pai Mu Tan differs from pure silver needle in that the top two leaves are also picked along with the unopened bud set.

Containing a higher content of silver tips than many other White Peonies - and with careful picking a drying ensuring the unprocessed whole leaves remain mainly unbroken - our Pai Mu Tan shares many of the soft fruity qualities found in our Silver Needle White Teas yet with distinctly more body and a stronger overall flavour. I've found that some people - especially those just converting to loose leaf tea - can actually prefer Pai Mu Tan's distinctive strength to the more subtle nuances of the silver tip white teas.


  • Delicate soft fruit notes, mild peony, hints of cucumber and subtle herby tones.
  • A vibrant tea filled with natural sweet fruity flavours, a hint of vegetal freshness - think the cooling burst of a crisp cucumber - a delicate herby note combining with a long refreshing aftertaste. I am delighted to have found such a fantastic example of a Pai Mu Tan. Whether served hot on its own, or iced with slices of cucumber, young Pai Mu Tans are certainly one of my favourite teas to serve friends in the summer. 

    James
  • Longer & Less - for a typical European style of brewing we recommend: 

    1/2tbsp (3g) of loose leaf tea per person into a pot of around 80º water. (Allow freshly boiled water to stand for 2.5 minutes) Infuse for around 2 minutes. For subsequent infusions increase the time by 1 minute each round. 

    Can be infused 2 or 3 times this way. 

    Shorter & More - for a more traditional Asian (Gong Fu) style of brewing we recommend: 

    1tbsp (5g) of loose leaf tea with around 150ml of 80º water. (Allow freshly boiled water to stand for 2.5 minutes) Infuse for around 45 seconds. For subsequent infusions increase the time by 20-30 seconds each round. 

    Can be infused 4 or 5 times this way.