White Peony Tea, also known as Baimudan tea (白牡丹茶), is a remarkable variety of Chinese tea that falls under the category of white tea. It is primarily produced in the southeastern province of China, Fujian, particularly in the regions of Nanping City, Zhenghe County, Songxi County, Jianyang City, and Fuding City in Ningde City. The name “White Peony” derives from the appearance of its silver-white buds nestled among green leaves, resembling the unfolding of peony flowers when brewed.
White Peony tea is characterized by its plump, silver-white buds, tender and lush leaves with a grayish-green color, and the presence of silver-white down on the leaves’ undersides. When steeped, it releases a long-lasting fragrance with a clean, slightly sweet taste. The tea liquor typically has a bright apricot or clear orange hue. Depending on the raw materials used in its production, White Peony tea can be classified into Zhenghe Da Bai Cha, Fuding Da Bai Cha, and Narcissus White Tea.
History
White Peony tea is believed to have been first created in Shuiji, Jianyang in 1922. Local farmers recall that the original production area was near Dahu in Shuiji, which was part of Jianou County at the time. According to the “Jianou County Chronicles,” white downy tea was produced in Xixiang and Zixi, extending over about thirty miles. White Peony tea is a specialty of Fujian and was first exported to Vietnam in 1922. Today, it is primarily exported to Hong Kong, Macau, and Southeast Asian regions. It is renowned for its ability to relieve heat and is an excellent beverage for the summer.
Brewing Method
White Peony tea can be brewed using several methods, each offering a unique taste experience:
- Cup Brewing: Using a 200ml cup (suitable for various materials, with glass being the best choice), take 5g of White Peony tea and steep it with 90°C hot water. Allow it to steep for about a minute before drinking.
- Gaiwan Brewing: Take 3g of White Peony tea and place it in a gaiwan. Use 90°C hot water to gently rinse the leaves and release their aroma. Brew the first infusion for 45 seconds and extend each subsequent infusion by 20 seconds for a fresh taste.
- Teapot Brewing: For this method, use 7-10g of White Peony tea in a teapot. Preheat the teapot with 90°C hot water, then use 100°C hot water to steep the tea for 45-60 seconds. This method yields a pure and mellow flavor profile.
Health Benefits
White Peony tea offers a range of health benefits:
- Eye Protection: White Peony tea contains ample precursor vitamin A, which can be converted into vitamin A in the body. This vitamin is crucial for preventing night blindness and dry eye syndrome, making it especially beneficial for young individuals.
- Blood Sugar Regulation: Regular consumption of White Peony tea can enhance the activity of lipase enzymes in the body, promoting the breakdown of fats and the regulation of blood sugar levels.
- Beauty and Anti-Aging: High levels of flavonoids in White Peony tea contribute to its potent antioxidant properties. It effectively neutralizes free radicals generated by UV exposure and environmental pollutants, helping to delay skin aging and maintain a youthful appearance.
- Gastrointestinal Protection: White Peony tea is rich in catechins, which can protect the stomach lining, inhibit excessive gastric acid secretion, and provide a protective effect on the stomach.
White Peony tea, with its delicate appearance and rich history, not only offers a delightful tea-drinking experience but also provides a range of health benefits, making it a popular choice for those seeking a refreshing and beneficial beverage.
