Bhutan White Peony

White tea from the mountainous region of Trongsa in central Bhutan, grown at an altitude of around 1,800 metres. Lightly oxidised, with evenly and delicately rolled leaves and a pleasant buttery and vegetal aroma. The golden-green infusion has a delicate, creamy flavour with sweet notes of butter biscuits, vanilla and sugar melon.

How to prepare White Peony tea

Use 5 grams of tea leaves for 0.5 litre of boiling water cooled to 85-90 °C, steep for 2–3 minutes. Feel free to experiment with steeping time, water temperature, and the amount of tea leaves. You can also read our articles on tea preparation and water quality. These tea leaves are also suitable for Asian-style preparation, which includes multiple infusions: you steep 5 grams of tea leaves per 150 ml of water that has boiled and cooled to 85–90 °C for 30 seconds and in the following three infusions, you steep the leaves for 40, 60, and 90 seconds, respectively.