White Peony, also known as Pai Mu Tan, is a close cousin to Silver Needle. White Peony uses the young, unopened buds of the tea plant as well as the center needle sprout. After a natural aging and withering process, White Peony produces a fuller flavor and greater potency than Silver Needle.
Brewing brings out a mild peony, floral aroma. White Peony is best brewed with 2 heaping teaspoons per cup in quaility mineral or spring water at 70°C to 80°C (158°F to 176°F) and steep for 3 to 5 minutes or to taste.
