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Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
Darjeeling White Peony
  • SKU: DJWP01

Darjeeling White Peony

Rare, exquisite with a rich beautiful bouquet of aromas and flavors. Notes of leafy greens, cucumber, pumpkin seeds, lemon balm, holy basil, citrus, wild flowers and butter.
0.88 oz (25 g) box
$19.00
Shipping calculated at checkout.
Mirik Valley, DarjeelingMirik Valley, Darjeeling

Origin

Mirik Valley, Darjeeling

Season - First Flush, March-April

Season

First Flush, March-April

Altitude -  5500-7000 ft

Altitude

5500-7000 ft

Cultivar - AV2

Cultivar

AV2

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Tea Type

Whole leaf white tea

After sampling a number of white teas, we found this Exquisite White Peony was definitely our favorite. White Peony also known as Bai Mu Dan, is the most natural form of the tea plant as it is minimally processed. Our Exquisite White Peony is definitely a tea we are very proud to have and be able to offer you. 

This white tea harvested from the AV-2 cultivar, well known to produce high quality Darjeeling teas with exceptional aromas and flavors. The AV-2 bushes used for this tea are grown in the highest regions of Mirik Valley. The high elevation ensures cloud cover, which forms natural shade that helps increase the theanine content in the tender buds and young leaves. Theanine gives the much sought after umami taste and also the lovely rich buttery aromas and flavors that are experienced in this tea and make it so special. 

In March, when spring has just arrived to the high mountains and valleys of Mirik Valley in Darjeeling, you will see a line of tea harvesters bundled up in woolens and painstakingly picking the most young and tender buds and leaves, which are then used to make this tea. Our Exquisite White Peony is composed of the finest of buds and has a very high bud to leaf ratio. The abundance of buds gives rise to a sweet exquisite cup which is rich yet very delicate. After plucking, the tea leaves undergo prolonged withering and then drying, and so the oxidation process is skipped resulting in a tea which is very natural and rich in catechin polyphenols. This exquisite tea is for a tea enthusiast or aficionado, we definitely think it is a must try.

Dry leaves

Sage and olive unrolled leaves with abundant silver buds with grass aromas.

Wet leaves

Open whole leaves with greenish-brown hues with sweet floral, vegetal and honey aromas.

Tea liquor

Translucent pale yellow in color, the tea liquor has floral aromas. The tea broth is medium bodied with a very rich silken mouthfeel and a sweet-umami taste. One also notices mild astringency and a wonderful lasting aftertaste. All infusions have prominent buttery notes that contribute to a rich and exquisite experience. There is a delicate honey like sweetness. Vegetal notes of spinach, melon, pumpkin seeds, lemon balm, holy basil and wet grass, citrus fruits like lemons and oranges with undertones of wildflowers that are present throughout, which enhance the experience.

Tasting Profile

Sweet - honey
Floral - wildflowers
Nutty & Milky - buttery notes
Vegetal - spinach, melon, pumpkin seeds, lemon balm, holy basil and wet grass

Caffeine Level

Caffeine Level Caffeine Level Caffeine Level Caffeine Level

Low

Make the perfect tea

Steeping Instructions

Western Style

Number of infusions per 2.5 g: 3

1
Quantity
Quantity

2.5 gms of tea (use a digital scale)

2
Temperature
Temperature

120-150 ml ( 4-5 fl-oz ) or 1/2 - 2/3rd cup of water at 80°C - 85°C (or 175°F - 185°F)

3
Steeping Time
Steeping Time
  • 1st infusion:1-2 minutes
    Pour and enjoy
  • 2nd infusion:45 seconds - 1 minute
  • 3rd infusion:45 seconds - 1 minute

Gongfu Style

This tea works great for the gongfu style as it helps coax out all the subtle flavors.

1
Quantity
Quantity

We recommend 5 gm of tea

2
Temperature
Temperature

100 ml water (approximate 10-20 ml of water per 1 gm of tea) at 85°C - 90°C (or 185°F - 195°F).

3
Steeping Time
Steeping Time
  • Steep the tea for 10s, 15s, 20s, 30s, 45s, and then maybe a minute each time until it loses its flavor.

Chaiwala Tips for White Tea

When pouring this tea from a gaiwan or teapot into a cup, avoid using a strainer as the fine hair or trichomes are strained out from the tea liquor and this will give a rather weak cup. The trichomes give white teas its viscosity and flavor.
Darjeeling

Origin

Where your tea comes from

Mirik is a small charming town nestled in the serene hills of Darjeeling district in West Bengal, India. At an elevation of 5000 ft., it is surrounded by lush tea gardens, orange orchards, cardamom plantations, and forests of tall, dark Japanese cedars. Mirik, pronounced as Mir-yok, means ‘a place burnt by fire’ in Lepcha. Its cool and moist climate make it the perfect setting for growing tea.

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