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Peach Peony – Delicate White Peach & Peony White Tea
Peach is a lovely match for Chinese white tea, as both are abundant during China's summer peach season! Our delightful Peach Peony tea is subtle, nuanced and sophisticated — a graceful blend of white tea with peach, apple, peony blossoms, hibiscus, blackberry, carob and lemon verbena.
White tea is one of the most gently processed teas, prized for its soft, delicate character. White Peony tea is slightly darker and bolder in aroma than Silver Needle while sharing its delicate, sweet character, making it a perfect partner for soft stone fruit.
Tasting Notes
Liquor: pink-peach hue
Aroma: mellow white tea with florals
Flavor: nuanced, floral white tea
Accents: natural white peach and freshly picked apple
Finish: soft, sweet and elegant
Why You'll Love It
Peach Peony is refined without being fussy — a gently fruity white tea you can enjoy every day. It's light, delicate and naturally sweet, with just a gentle lift of caffeine.
Delicate white tea base
Natural white peach flavor
Beautiful peony blossoms
Light and delicate
How to Enjoy
Enjoy Peach Peony for a sophisticated cup, whether steeped hot or iced. Serve it chilled with fresh peach slices for a summer garden party, or pair it with light pastries and fruit tarts for an elegant afternoon tea.
Subtle, fruity and beautifully refined, Peach Peony is summer's elegance in a cup.
Featured ingredients
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Apple
Apples have been grown across Europe and Central Asia for thousands of years, and dried apple pieces are the backbone of countless fruit tea blends. They brew a naturally sweet, mellow cup with a gentle orchard aroma and give the infusion a fuller body. Apple pairs with almost anything: cinnamon, ginger, berries, citrus, hibiscus, rooibos and black tea. Because the pieces hold their flavor well, apple blends are lovely both piping hot in winter and poured over ice in summer.
Blackberries are juicy brambles that grow wild across Europe and North America and have been gathered from hedgerows for generations. Dried blackberries add a deep, jammy berry flavor with a pleasant tartness and a rich purple tint to the cup. They pair well with black tea, green tea, hibiscus, apple and other berries, and they bring a summery note to herbal and fruit blends. Blackberry blends make an excellent iced tea, lightly sweetened with honey if you like.
Hibiscus tea is made from the deep red calyces of the roselle flower, a tropical plant grown in West Africa, Egypt, Mexico and Southeast Asia. It brews a bold, tart, cranberry-like cup with a fruity tang and a stunning ruby-red color. Hibiscus is the backbone of many fruit and herbal blends, pairing beautifully with rosehip, orange, berries, ginger and cinnamon, and it adds zing to rooibos and black tea. In Mexico, chilled hibiscus tea known as agua de jamaica is a summer favorite.
Peach is the fuzzy stone fruit of a tree first cultivated in China thousands of years ago and now grown everywhere from Georgia to Italy. Dried peach pieces and flavor bring a juicy, fragrant sweetness with soft floral notes and a velvety, mellow finish. Peach pairs beautifully with white tea, green tea, oolong, black tea and rooibos, as well as apricot, ginger and vanilla. Southern-style peach iced tea is an American summer classic, and a fresh mint sprig makes it even more refreshing.
Lemon verbena is a leafy shrub native to South America, brought to Europe by Spanish explorers and now grown widely around the Mediterranean. Its slender leaves have an intense, bright lemon aroma that is sweeter and more floral than lemon peel. Verbena is wonderful on its own, and it pairs well with green tea, white tea, mint, lemongrass and fruit blends. In France it is a classic after-dinner herbal tea called verveine, and it makes a refreshing iced tea too.
A quick look before it’s yours — from the first pour to the last sip.
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Plant-based tea bags
Our tea bags are made from PLA (polylactic acid), a bioplastic made from plant starch — most often corn, sometimes cassava, beets or sugarcane. Because it’s made from starch, it’s considered much safer for use with food and drink.
BPA- and phthalate-free — no endocrine disruptors in your cup
Petroleum-free and non-toxic
Compostable and recyclable
How quickly it breaks down depends on conditions like soil, sunlight and temperature.
Make it your kind of cup
ready, set, steep.
A great starting point. Adjust the strength to suit your taste.
011-2 TSP or 1 BAGScoop your leavesAdd tea to a roomy infuser or teapot.
0295°C200mlJust add waterPour water over the leaves at the suggested temperature.
033 - 4 minGive it a momentLet the tea steep, then remove the leaves.
04Your perfect cupSip and enjoyTaste it plain first, then make it your own.
01Double the leavesMake it boldUse twice your usual tea amount for a concentrated infusion.
0295°C200mlBrew it hotPour hot water over the leaves.
033 - 4 minSteep, then strainRemove the leaves after brewing.
04Pour over iceCool things downFill a heat-safe glass to the top with ice and pour the hot tea straight over it — the melting ice brings it to the right strength.
A little steeping tipHerbal blends don’t turn bitter — let them steep a little longer for a deeper, fuller flavour.
A fresh way to enjoy itSweeten while the tea is still hot so it dissolves. For a smoother, mellower glass, try cold brew: leaves in cold water in the fridge for 6–8 hours.
Details
Preparation:
Use 1-2 TSP or 1 BAG per 200ml of water at 95°C and steep for 3-4 min.
This smells like nothing. No aroma, and hence very little flavor. The concept of peach and peony is really interesting, but is not captured in this tea.
