Ingredients: White Peony (bai mudan) tea*, with rosebuds*
We take our Bai Mudan white tea and fold in just the right amount of rose buds for a really smooth and mild any time of day tea. No flavorings at all with this one so the white tea base is very pronounced. The Fujian Province is located in the south-eastern region of China. Light, refreshing, simple.
Hint: Getting the water temperature just right on this is worth it.
Water: 185°F | Leaves: 2 heaping tsp per 12 ounce cup | Infusion Time: 3-4 minutes
Basic Steeping Tips - Use filtered or spring water, whenever possible - Don’t overboil water - Remove leaves after recommended time (adjust to taste) - If you want stronger tea, use more leaves instead of steeping for a longer time Leaves can be resteeped 2-3 times resulting in various flavor differences. Don’t throw out those leaves until they have given it all up!
White tea is sun dried and contains a high amount of antioxidants. Low in caffeine. Heart healthy and has known cancer halting properties.
Our White Rose contains just the right amount of organic rose buds to create a truly delightful tea. Throughout history, rose buds have been known to provide many health benefits. They have been constantly used by women to enhance the beauty of their hair and skin. Unsurprisingly, based on scientific research, rose buds does aid in many problems because of its rich antioxidant content. For example, rose buds helps: blood circulation, osteoarthritis, bladder infections, heart diseases, and cancer.
The base for our White Rose is the White Peony tea, also known as Bai Mudan and Pai Mutan. Hailing from the Fuding Country in Fujian Province, the White Peony tea is one of the top ten most famous teas in China. White Peony is made from the buds and leaves of the great white tea plant, leftover after the Silver Needle white tea has been harvested. The leaves are left to dry naturally in the sun and then baked for a short period of time to bring out all the flavor.
Like a flower, the silvery bud is enfolded by green leaves. When steeped, the green leaves unfold and become resembling of a blossoming peony flower, hence the name “White Peony Tea”.
Legend has it that the White Peony tea was discovered by a prefecture chief named Mao Yi during the Han Dynasty. He was an honest man who was disgusted by the corruption around him, so he quit his job and moved to a remote mountain to live with his mother in reclusion. During the harsh winter, Mao Yi’s mother fell sick. Thus, Mao Yi began his search far and wide to find a medicine to cure his mother. One night, a grey-headed immortal came to him in a dream and disclosed that his mother’s illness could be cured by a carp boiled with a new type of tea. Mao Yi broke the ice of the lake to jump in and catch a carp. However, he was stumbled as to how he was going to find a new tea, especially in the winter. Suddenly, 18 peonies in front of him turned into tea plants, with buds coming out like white peonies. Mao Yi picked the buds, headed home and cooked them with the carp. With this concoction, his mother was healed.