White Peony, or Pai Mu Tan, is picked by using the terminal bud and two immediate young leaves. The leaves traditionally sun withered, to keep the tea as close to the natural state as possible. Naturally, a bit of oxidation occurs in the leaf, which gives the liquor of this tea a lightly toasty honeyed hay taste. The leaves are then baked to dry for packing. The handling of the leaves is gentle and non-intrusive throughout the process to avoid
breakage of the cellular structure and unintended further oxidation. We use this tea as the base for all our flavoured white teas, because the taste is light and sweet and the leaf appearance is elegant.