White Peony Tea Recipe (Bai Mu Dan)

White peony tea leaves: These are the dried leaves of the Camellia sinensis plant, known for their delicate flavor and light, floral aroma.

Filtered water: Using filtered water ensures that the tea's subtle flavors are not overshadowed by any impurities or strong mineral tastes.

To enhance the flavor of your white peony tea, consider using a pre-wash technique. Before steeping, rinse the tea leaves with a small amount of hot water for a few seconds and then discard the water. This helps to awaken the leaves and remove any impurities, allowing the tea to fully express its delicate flavors.

• white peony tea leaves - Substitute with silver needle tea leaves: Silver needle tea is another type of white tea that offers a similar delicate flavor profile and light, floral notes.

• white peony tea leaves - Substitute with jasmine tea leaves: Jasmine tea provides a floral aroma and a light taste, which can mimic the subtlety of white peony tea.

• filtered water - Substitute with spring water: Spring water is naturally filtered and often has a clean, pure taste that can enhance the flavor of the tea.

• filtered water - Substitute with distilled water: Distilled water is free from impurities and minerals, ensuring that the tea's flavor remains unaltered.

• Store your white peony tea leaves in an airtight container to maintain their delicate flavor and aroma. A dark, cool place like a pantry or cupboard is ideal to protect them from light and moisture.
• If you have prepared more tea than you can drink, let the white peony tea cool to room temperature before storing. Pour the tea into a clean, airtight glass or plastic container.
• Refrigerate the cooled tea for up to 3 days. This will help preserve its subtle flavors and prevent any bacterial growth.
• For longer storage, consider freezing the tea. Pour the cooled white peony tea into ice cube trays and freeze. Once frozen, transfer the tea cubes to a freezer-safe bag or container.
• When you're ready to enjoy the frozen tea, simply thaw the desired number of cubes in the refrigerator or at room temperature. You can also add the frozen cubes directly to a glass of cold water for a refreshing iced tea.

• Gently reheat the white peony tea on the stove over low heat. Avoid boiling to preserve its delicate flavors.
• Use a microwave-safe mug and heat the tea in the microwave at 50% power for 30-second intervals, stirring gently between each interval to ensure even heating.
• Pour the tea into a heatproof container and place it in a warm water bath. This method helps maintain the tea's subtle nuances without overheating.
• If you have a tea warmer or a candle warmer, place the cup of white peony tea on it to gently bring it back to the desired temperature.
• For a quick and even reheating, consider using an electric kettle with a temperature control feature. Set it to 175°F (80°C) and pour the hot water over the already steeped tea leaves for a brief infusion.

• Teapot: A vessel to hold the tea leaves and hot water while the tea steeps.

• Kettle: Used to heat the water to the desired temperature of 175°F (80°C).

• Tea strainer: A tool to strain the tea leaves from the liquid when pouring the tea into cups.

• Teacups: Used to serve and enjoy the brewed tea.

• Thermometer: Helps ensure the water reaches the correct temperature for brewing white peony tea.

• Measuring spoon: Used to measure the precise amount of tea leaves needed for the recipe.

Preheat water in advance: Use an electric kettle with temperature control to quickly heat water to 175°F (80°C).

Measure tea leaves ahead: Pre-measure white peony tea leaves and store in small containers for quick access.

Use a timer: Set a timer for the steeping process to ensure perfect timing without constant monitoring.

Strain efficiently: Use a teapot with a built-in strainer to save time on transferring and straining the tea.

Batch preparation: Make a larger batch and store in a thermos to enjoy throughout the day without repeated preparation.