White Peony Tieguanyin Baicha

This version explains the unique hybrid nature of the tea - an Oolong cultivar processed as a White tea - educating the customer on why it is special.

White Peony Tieguanyin Baicha: Two Fujian Classics in One

What happens when you take the legendary Hongxin (Red Heart) Tieguanyin cultivar—famous for making China’s most beloved Oolong—and process it with the gentle, sun-withered techniques of a traditional White Tea? You get White Peony Tieguanyin Baicha.

Unlike traditional White Peonies (Bai Mudan) from Fuding that use the Dabai cultivar, this unique batch hails from Anxi County. By harvesting the tender spring leaves (one bud, two leaves) in mid-April, tea masters Zhang Shuiquan and Zhang Qingjian have created a tea that defies categorisation.

The result is a captivating fusion of texture and taste. The natural air-drying process preserves an incredibly smooth, soft body, while the Tieguanyin genetics provide a structural richness often missing in delicate white teas. Expect a clear, light yellow-green cup that opens with crisp top notes of cucumber and melon, evolving into a herbaceous, nutty, and almost buttery base. It offers the floral aroma of a white tea with the lingering, layered finish of a classic Tieguanyin.