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White Peony Classic Long, traditional white tea
$ 23.10
Zhenghe Mudan Wang
While White Peony from Fuding tastes more floral, that from the other earliest region, Zhenghe, tastes longer and deeper. The more tedious curing process is marked by the darker colors on the leaves. While many prize Silver Needle Supreme for its delicate taste and furry appearance, a superb traditional white tea as White Peony Classic Long delivers a more impressive taste experience. That may explain why this Mudan Wang, aka King of White Peony, is considered the best and most classical representation from the origin, and a favourite by many tea connoisseurs. As most aficionados prefer it, we have always matured this tea adequately before releasing it in the shop. The current stock is a single batch first flush ( i.e. pre-Qing-ming ) harvest from 2019.
Net weight: 40 g (1.4 oz) in wide Kraft-alu pack
In stock
明前、政和牡丹王
Taste profile
Nose: Soft aroma in tones of cooked grains and new leaf sprouts. Undertones of honey and cream. Palate: Bright, malty infusion with tints of herbal roots and floral sweetness. Hints of the high notes of raw ginseng. Finish: Sweet aftertaste.
Infusion tips
Contrary to myths propagated by vendors who sell imitation products, or green tea disguised as White Peony King, traditionally processed White Peony should be infused with near boiling water to render its full taste potential. Always blanch the leaves once before actual brewing. White Peony of the traditional Zhenghe style is also suitable for shorter steeping time, when a higher tealeaves to water ratio is used.
Additional information
| Weight | 90 g |
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| Dimensions | 18 × 9 × 5 cm |
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Reviews(4)
Only logged in customers who have purchased this product may leave a review.
Narcissus Classic, Wuyi yancha oolong
Denser Aromas, Fuller Bodies, Oolongs, Tea, Warm Energy, Wuyi-shanDark Rock Shuixian:
This tea may have the same name as some low quality tea used in dimsum restaurants but it certainly tastes differently. It is the ORIGINAL Shuixian, the famous oolong that grows on dark rock cliffs in the depth of Wuyi Mountains. Narcissus Classic, like most other deeper baked oolongs, goes well with a wide range of cuisines and desserts and is a great digestive. Also an adaptable tea for preparation with other ingredients, such as ginger and raw sugar, and a safer tea for the weaker stomach.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Shiguping Wulong, rare Phoenix oolong
Fenghuang | Phoenix, Fuller Bodies, Lighter Aromas, Neutral-Cool Energy, Oolongs, TeaRare Indigenous Cultivar:
To us, offering the extremely rare Shiguping Wulong is not a challenge enough. We think we should give you the best of its kind. Trekking further deep into the mountain above the elusive main village of Shiguping, we found the patch of land which the locals called Liao-xi-ya, where it all began. The tea is softer, yet fuller and even more complex than that in the main village. The very original Shiguping Wulong*, as highly acclaimed by the man who devoted all of his life in advocating oolongs of Phoenix, the 74 years-old tea specialist Huang Bozi.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Cassia Classic, Wuyi yancha oolong
Denser Aromas, Fuller Bodies, Oolongs, Tea, Warm Energy, Wuyi-shanClassic Rougui Cultivar
Cassia (Rougui) was the first tea variety that received popular praise in the recent few hundred years from the Wuyi region. Named after the tree bark spice, there is otherwise no biological relationship at all, although there is an aromatic component in the oolong that is akin to that of the spice. This classic version is a bit deeper baked than the supreme “Extraordinaire” version, as has traditionally been done for the past century, or longer. This tea is also available in a small portion as a part of Tea Taster’s Box: Nine Oolong Samplers.
Net weight: 40 g (1.4 oz) in Kraft-alu pack 
Cassia Extraordinaire, Wuyi yancha oolong
Floral Aromas, Fuller Bodies, Neutral Energy, Oolongs, Tea, Wuyi-shanTea Hong’s Most Bouquet Wuyi Oolong
Great discipline in the use of fire distinguishes Cassia Extraordinaire from most other Wuyi varieties with a supple, deliciously floral and delicate scent balanced with a full, lively body. Thanks to this masterful baking, this lighter style Wuyi oolong keeps well and improves with extended storage, as it should traditionally. This is our most “bouquet” style Wuyi oolong, being on the other end of the scale as the deep baked classic style Cassia Classic or Red Cloak Grande in Tea Hong’s proud Wuyi repertoire.
Net weight: 40 g (1.4 oz) in Kraft-alu pack
This is a delicious white tea, totally different from Fuding Bai Mudan. It has a much deeper and rounder body with less of the floral notes that are characteristic of Fuding, and none of the sharp green herbaceous notes that seem too prevalent nowadays. The broth of this Zhenghe Mudan Wang is much thicker across the palate, it’s full and sweet with an aftertaste reminiscent of lightly fermented apricot jam. There is some good umami here, with undertones of whipped honey and heavy cream with caramel that become stronger as the soup cools. This is the type of white tea I would brew up hot during the night time, and let it cool overnight so I could drink it first thing in the morning.
I am a Fenghuang fanatic, so to me the flavor profile of this white tea isn’t super complex, but it’s deeply satisfying and comforting. I find myself reaching for this tea late in the evening, when I want to drink something that doesn’t stimulate me too much but hits the spot for my tea-drinking soul. The kind of stimulation I get from this tea is one that is very calming and focused, even if that focus is on winding down for the evening before bedtime. I feel like I sleep better after drinking this tea, and I wake up feeling more refreshed.
My First White Tea
This was the first time I drink white tea and I was actually quite surprised upon opening the packaging. It smelled sweet like cookies/biscuits? I wouldn’t have guessed that it was the smell of tea.
I infused it using gongfu parameters in a gaiwan and the aroma of the infusion was the same sweet one. However it didn’t taste like that at all, I got impressions of green tea although a bit faint, and the sweet aftertaste is unlike the creamy sweet aroma. It was really refreshing and light, yet interesting enough because of the long aftertaste and some astringency (I like my tea somewhat astringent because if it is not, I would feel like it is too watery).
And it’s true that this tea is easy to infuse, it is difficult to go wrong unless you infuse it for way too long because then it will taste bitter. Really nice to drink all day.
Thank you for such wonderful quality
Before I actually opened the pack and infuse the tea, I never knew tea can be so wonderful! Thank you
Zhenghe White Peony King
I have had Bai Mudan and Shou Mei white teas, but never a Zhenghe Bai Mudan (always the more common Fuding variety). I was very interested in this Zhenghe style, since the description seemed to fit my preferences more than the Fuding. Opening the package, the aroma is rich and full, kind of like hay, and sweet (a little difficult to describe). The overall appearance is a nice mix of silver, gray, and withered green. The taste is indeed full, deep, rich, and a little sweet, without the floral qualities. It also seems to bring out more of that taste that makes white tea distinctive as a style. This is the best white tea that I have had.