How i like to brew my white tea

Bai Mu Dan / white peony

The Gongfu brewing style is preferred to achieve a thick, silky mouthfeel.

Tea/Water Ratio: 4-5g in 70-80ml Gaibei

Temperature: 85-90°C

1st infusion: 20s

2nd-4th infusion: 10s

5th infusion and beyond: increase steeping time by 5-10s each time.

*Additional Tips:

Not recommended to rinse loose-leaf versions of white peony

Use clean and high-quality spring water to enhance flavour and texture.

Standard Teapot Brewing

While this method may not accentuate the tea's viscosity, you can still get a sweet, floral brew with these simple steps.

Tea/Water Ratio: 3g in 200ml Teapot/Cup

Temperature: 85-90°C

1st infusion: 3-4 min

2nd infusion: 4-5 min