| Buds and leaves | Pale, downy buds make up the tea. They may be picked individually or separated from shoots during sorting. Size and colour vary with the plants and processing. | Usually a bud with one or two young leaves. The harvest can overlap with Silver Needle, so the presence of leaves does not mean it was picked later. |
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| Processing | The main stages are withering and drying. The classic method has no separate fixing stage like green tea, but drying may use heat. It is more than leaving buds out in the air. | The same main stages apply, with the maker managing moisture loss and withering conditions. Oxidation occurs in both teas, not just around White Peony’s leaf edges. |
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| Flavour | Often floral, with notes of fresh hay or melon. Even a pale brew can feel full in the mouth. | Often has more pronounced green and floral notes, sometimes with a hint of honey. Ageing may bring dried-fruit flavours. |
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| Brewing | Start with 3 g per 150 ml at 90 °C for 30–45 seconds. If it is weak, increase the time or temperature; some batches also brew well with boiling water. An overly strong infusion can be bitter. | You can start with the same ratio and time. For a mug, try 2–3 g per 250 ml at 90 °C, taste after 2 minutes, then remove the leaves. Weigh the bulky leaves rather than relying on a spoon. |
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| Price, storage and caffeine | With comparable origins, bud tea often costs more, but price does not decide which you will enjoy. It contains caffeine: pale liquor does not mean a mild stimulant effect. | Often more affordable, though some lots are expensive. Both teas can be drunk fresh, and ageing does not guarantee improvement. Check harvest year and storage; keep tea dry, sealed and away from odours. White Peony also contains caffeine. |
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