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100g White Peony Cake

  • Spoon 1 tsp Per Cup
  • Kettle 190°F
  • Timer 4 Min
More

Hot Tea Brewing Instructions:

Bring spring or filtered drinking water to 190°F in a kettle. Add 1 tsp of tea leafs to a cup. Always pour boiling water over tea leafs and let steep 4 minutes.

Any of these variables can be changed to suit your particular palate, so experiment! Many teas can be steeped multiple times (especially green, white, and oolong). When steeping a tea multiple times increase the length of steep time slightly with each successive infusion.

Iced Tea Brewing Instructions:

1) Hot water method: For 1 gallon of iced tea, bring half a gallon of filtered water to boil in a pot. Turn off heat, and add 3 tablespoons (1 oz of tea), let steep for 4 minutes. Strain the tea into the other half gallon of cool water and refrigerate. If you want to serve immediately, you can pour the concentrate over ice to cool and dilute, then pour over ice again.

2) Sun tea: use a glass container and add 1 tsp of loose tea of each cup of water directly into the jug. Then set in the sun for a few hours, tasting occasionally to get the desired strength.

3) Cold brew: The slow cold-water-steeping method extracts natural sweetness and flavor from the tea leaf. It lessens the bitterness and tangy-ness produced by tannic acid so your tea tastes smooth and mild. Add 1 tsp of tea per cup of cold water and put in the refrigerator. When the water is chilled, your tea will be ready!

Price: $14.00

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Extra Info:

With a 5000-year-old product like tea, developments are always news. While pu-erhs have been around for centuries, white pu-erh only appeared in marketable quantities around the year 2000! Before 2000 AD, white teas of any sort were produced in such limited quantities that to even dream of experimenting with them was unheard of. Certainly, extremely small quantities of white pu-erh had been produced in the past, but these were generally scooped up by the upper class of Chinese society (government officials or tea loving high rollers in Hong Kong). This all changed with the democratization of the Chinese economy. This development saw a rise in the overall standard of living in China and with it, new interest in rare specialty teas. These rare teas, white pu-erh among them, are generally only produced for the internal market.

Making white pu-erh is something of an art - artisans hand select the buds and top leaf of the broad-leafed white tea genus. Next, the crop is piled on a table and selected leaf by leaf for perfect color and form. The tea is then fermented very mildly and hand sorted a second time. After fermentation, the tea is pressed into traditional pu-erh molds, steamed, packaged and stored. The finished cup is superb, weaving sweet layers that hint at musk, earth, damp moss, leaves after rain and subtle orchid leading to a light lingering finish.

Traditional Chinese brewing method: Break off enough tea for one cup, (About a TABLESPOON)

  • 1st brew 30 sec.
  • 2nd brew 40 sec.
  • 3rd brew 40 sec.
  • 4th brew 60 sec.
  • 5th brew 90 sec.
  • 6th brew 120 sec.

With each subsequent brewing, note how the character of this wonderful green pu-erh subtly shifts in terms of strength and flavor.

Ingredients:

2018 White Peony Pu-erh,

Origin:

Xianpu, Fuding

Q&A:

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