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White Peony King 2017 Spring White Tea (Organic, EU Standard)

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Product Description

Our White Peony King White Tea is a slightly fermented white tea and the second grade of white tea after Silver Needle. The reason it is called peony is that after Steeping, the elegant shape of one bud with green leaves resembles a newly-open peony bud. Since the White Peony is made from one bud with two leaves, its fragrance contains more floral aroma, but not as delicate as the Silver Needle; its taste is fuller than Silver needle, but comparatively coarse.

More information

White Peony was created in 1922 in Jishui, Jianyang city in Fujian province. Later, Fuding & Zhenghe started to produce White peony and become the main production areas.

Tea Details

Source: Da Bai Hao tea bush from Fuding, Fujian Province, China
Production Season: 2017 Spring
Quantity: 50 grams, 100 grams, 200 grams


Fragrance: fresh, clean flower
Tea Liquid Color: light bright apricot
Tea Liquid Taste: fresh, sweet, mellow, unique floral

How to prepare

Steeping vessel: Glass cup, glass gaiwan, porcelain pot

Water: purified or mineral water

Steeping water temperature: 194-203°F (90-95°C)

Used tea amount: 3-5 grams of tea leaves for a 200ml glass gaiwan, cup, or pot per infusion

Steeping steps:

1) Warm up the vessels, then pour out the hot water.

2) Smell the dried tea fragrance, then put the tea leaves in your glass cup/pot and shake the vessel gently for about 3-5 seconds, then smell the dried leaves’ aroma.

3) First infusion - pour 1/3rd of the hot water into the cup again for the first infusion, rotate the teas gently inside the water and smell the pleasing floral aroma, next to steep for around 1-2 minutes before sipping the tea liquid.

4) Second infusion - pour more hot water inside the vessel, and steep it for 2-3 minutes.

Successive infusion times can be 1 minute longer than the previous ones until the tea liquid taste is weak.

Learn more about tea on our site here and on our blog.
Our guide to translating Chinese tea labels to English.

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