A White Tea From The Chongqing Province Of Chine. It Has A Delicate Lingering Fragrance And A Fresh Mellow Sweet Taste Devoid Of Astringency Or Grassy Flavor. The Production Of White Tea Is Very Different To Green Tea. Firstly The Leaves Come From A Special Varietal Tea Bush Called Narcissus Or Chaicha Bushes.

Secondly The Leaves Are Not Steamed Or Pan-Fired As Is The Case In Green Tea. These Leaves Are Dried And Withered In The Sun. If Mechanical Drying Is Required The Leaves Are Baked (Not Fired) At Temperatures Less That 40C. Thirdly Only Special Two Leaves And A Bud Are Selected.

These Leaves Must Show A Very Light Green Almost Gray White Color And Be Covered With Velvet Peach Fuzz Down. The Ideal Is A Leaf Or Two Being Wrapped Around A Newly Developing Shoot. These Shoots Are Plucked And Segregated From The Rest Of The Leaf Being Plucked. These Leaves Are Then Naturally Withered And The Painstaking Process On Final Manual Selection Occurs.

Peony White Needle Tea Is The Top Grade Available And Very Rare - Hence Its High Cost. You Will See Two Intact Grayish White Leaves That Surround A Silver Bud. The Two Leaves And A Bud That Adhere To The Stem In A Uniform Manner Are Covered With A Silvery White Down.