Origin

Fujian Province, China

Process

White tea is the least processed of all tea - the leaves are simply plucked and  dried. Swallowtail’s White Peony Bai Mu Dan is only slightly oxidized - the plucks are sun-withered and piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents resulting in the final taste and aromatic character of the tea. The leaves are then gently baked dry for packing. The handling of the leaves remains gentle and non-intrusive throughout the process to avoid breakage of the leaf’s cellular structure. White Peony refers to the gentle floral aroma produced as this tea steeps.