2017 Master Wang King of White Peony

If you’re familiar with Bai Mu Dan (White Peony) but want to take it a step further, try this 2017 Master Wang King of White Peony Tea or Bai Mu Dan Wang ((牡丹王). It is a more premium grade than standard White Peony, offering a richer, more refined experience. This tea comes from Fujian, China a region known for their ideal conditions for cultivating high-quality white tea.

The dry leaves of Bai Mu Dan Wang are plump, silvery buds covered in fine white hairs, along with tender leaves that have a grayish-green hue. The fragrance is delicate and sweet, reminiscent of dried wildflowers. This tea’s flavor has surprising depth. Behind the refreshing floral notes there is a natural cream notes behind it, almost like condensed milk. The texture is thick, with great body, and the brew is bright and clear. Each sip is smooth and mellow, yet the gentle floral notes linger in your nose as it evolves over multiple infusions.

Brewing Instructions:

For the best experience, brew this tea gongfu style using 3-4 grams of leaves in a 90ml gaiwan. Use 195°F (90°C) water for a softer, more rounded flavor. Give it a quick rinse before the first infusion. Then for the first infusion, steep for 30 seconds. For subsequent infusions, just steep for 3-4 seconds. You can push the temperature to 205°F (96°C) without bitterness, but the texture will become slightly drier.

This tea is incredibly resilient and it won’t get bitter even if oversteeped. You can get up to 18-20 brews from it. As you go deeper into the session, the flavors evolve, revealing different layers of character. After the 10th infusion, try filling the gaiwan only halfway and extending the steep time slightly to bring out more flavor.

If you’ve enjoyed White Peony and want something with more depth and body, this  2017 Master Wang King of White Peony Tea is a great next step. It offers a more complex and rewarding experience while keeping that signature smoothness white tea lovers appreciate.