Special White Peony

Y Ty, at an altitude of over 1,800 meters, is not always cold and cloudy. Spring in April here brings abundant sunshine, dry climate, and a significant temperature difference between day and night. These are the conditions tea makers in the highlands often await — enough sun to dry, enough wind to dry evenly, and no rain to spoil the batch.

The old tea trees have large trunks and deep roots. This season, they are at their most vibrant.

Harvesting and Processing

White Peony is not a bud-only tea. Harvesters take entire strips — from the first to the third or fourth leaf — a mix of young and mature leaves on the same branch. This blend creates a depth that single-bud teas cannot achieve: young leaves contribute aroma, while mature leaves provide flavor and body.

After harvesting, the tea is spread out to dry naturally under the spring sun. No pan-firing, no rolling, no heat treatment. The entire process is done by hand, from start to finish — carefully and cleanly at every stage.

Flavor Profile

The brewed liquor is pale yellow and clear.

Aromas of honeyed grass and wild flowers — sweet, rich, and evident as soon as the lid is opened. This aroma lingers on the cup and hands quite long after drinking.

Sweet, smooth taste with body from the mature leaves. After drinking, one feels light, with a lingering aftertaste in the throat.

Can be brewed many times. The aroma emerges first in the initial brew, with the full flavor developing in subsequent infusions.

Brewing Instructions

Water at 80–85°C. Rinse the first brew, drink from the second brew onwards. No need to add anything else.

Notes

Harvested in Spring 2026 — seasonally limited. Once this batch is gone, there will be no more.