Organic White Peony Tea

$7.00

WHITE TEA | LOW CAFFEINE | ORGANIC | MELLOW & HONEYED

Bud and leaf picked together, which is the whole difference. Where a bud-only white stays quiet, this one has more depth in the cup: mellow and honeyed, with a toasted chestnut warmth to it. It rewards attention without demanding much of it.

Sold in 0.5 oz quantities. Makes 6-10 cups of tea.

Ingredients

organic white tea leaves

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“Let the cup be the still point of a spinning day.
Hold it. Stay a while.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

Yes, people ask whether this comes from peony flowers. It does not, and once that is cleared up the more interesting question is how it compares with White Pine Needle. The difference between them is a subtle one, which is exactly what makes it fun. Two teas from the same corner of the shelf, close enough that telling them apart is a pleasure in itself.

  • How to brew it hot

    Use 1 teaspoon of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes. Lower water temperature keeps white tea from turning bitter.

  • How to make iced tea

    Use 2 teaspoons of loose leaf tea per 8 ounces of water at 175 to 180 degrees. Steep 2 to 3 minutes and pour over a full glass of ice. The extra leaf covers what the ice waters down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 3 to 6 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Organic White Peony Tea

White Peony Tea Vinaigrette

Makes about ¾ cup

A delicate vinaigrette built on a reduced White Peony tea concentrate, brightened with lemon and Dijon — lovely over greens or shaved vegetables.

Ingredients

  • 3 tbsp Tea & Turmeric Organic White Peony Tea
  • 2 cups water, heated to 175–185°F
  • 2 tbsp champagne vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • ⅓ cup extra virgin olive oil
  • ¼ tsp sea salt
  • Freshly ground white pepper, to taste

Instructions

  1. Steep the Organic White Peony Tea in the 175–185°F water for 3 minutes. Strain and pour the tea into a small saucepan.
  2. Simmer gently until reduced to ¼ cup, then allow it to cool completely.
  3. In a small bowl, whisk together the reduced tea, champagne vinegar, lemon juice, Dijon mustard, honey, salt, and white pepper.
  4. Slowly drizzle in the olive oil while whisking until the vinaigrette is smooth and emulsified.
  5. Serve over butter lettuce, baby greens, shaved fennel, cucumber, avocado, or asparagus.