The tea cake uses white peony (Bai Mu Dan) leaf in the recipe which gives it very bright flowery aroma and sweetness. Although this tea has many tips and young leaf, surprisingly it has very rich flavour and full body mouth feel. An excellent tea for drinking and aging. 

Tasting Note: Most White Peony Teas are mellow and smooth in mouth feel. If you are prefer the tea taste like that, break the tea cake carefully from the edge for keeping the whole leaves.  And use the water temperature between 80°C - 93°C / 176F - 200F.  Or make it with 95°C / 203 F, the tea will taste stronger and complex.  

Sized: Full cake is 350 grams
Origin: Fu Ding Country, Fujian Province
Oxidation: Lightly
Weight Per Cake: 350 grams
Harvest Period: 2014

The Quick Way - 5 Easy Steps

Step 1
Rinse a teapot, small teacups and a small pitcher with hot water.

Step 2
Put one tablespoon of tea leaves in the teapot for every two people being served. Use more for large leaf tea or for a stronger taste.

Step 3
Place the tea leaves inside the teapot and pour in enough hot water to cover the leaves. Pour out the water immediately to rinse the leaves. Use to this chart for proper water temperatures.

Green Tea 
Silver Needle White Teas  
and most tea made from “tips” 
75C – 80C 
/167F – 176F
Max 85C /185F 

Taiwan Oolong 
Tips Red/Black Teas 
90C – 95C 
/194F – 203F

Black Teas 
Pu-Erh (Bow-Lay)  
Te Guan Yin (Iron Buddha)  
Da Hong Pao (Cliff Tea) 
Lapsang Souchong 
Phoenix Oolong 

Aged White Teas 
95C – boiling 
/ 203F – boiling*

IMPORTANT NOTES: 
Too much or too little heat for the tea you are making will break down the leaves too quickly or too slowly and the flavour will be inconsistent.  Temperatures can be approximate.
*Boiling means when the water has just reached a slow boil with big bubbles. The Chinese call this “Fish-Eye Water”. For green tea, watch for small streams of tiny bubbles starting to rise from the bottom of the kettle. This is called “Crab-Eye Water”. 
For Oolong teas, the correct temperature is somewhere between these two. If you do not have a thermometer, let the water stand for 2 minutes or so after reaching a first boil to get 90 – 95C C / 194 – 203 F. 

Step 4
Empty the teacups and pitcher. Pour enough hot water into the teapot again to cover the leaves. Wait 8 - 10 seconds and pour the tea into the pitcher and serve, a little longer for a stronger taste. For additional brews, repeat Step 4, deducting two seconds for the second brew and adding two seconds for each additional brew.

Step 5
As the aromatic compounds in the tea leaves dissolve in the water, you will notice the subtle flavours of the tea begin to change with each brew. You will be amazed at the difference! To make tea taste even better, try making tea using Gong Fu Cha method, the traditional Chinese art of tea-making.