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Red Rooster Coffee

Tea - White Peony White Tea By Red Rooster

Tea - White Peony White Tea By Red Rooster

$17.00 USD
$17.00 USD $17.00 USD
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Story

Triangle Accent

This least processed of all our teas has a shimmering golden liquor with a delicate floral fragrance. White Peony refers to the gentle floral aroma produced as this tea steeps.

Shimmering golden infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.

White tea is the least processed of all tea - the leaves are simply plucked and dried. Red Rooster’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.

Brew Guide

  • Temperature: 175°F - 180°F 1 tsp/8 fl.oz.
  • Steep: 3-5 minutes Servings: 30

Characteristics

Triangle Accent
Roast

Light

Notes

Floral, Hay, Honeysuckle

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Red Rooster Coffee

Triangle Accent
Established:

2010

Owners:

Haden Polseno-Hensley, Rose McCutchan

Awards:

Good Food Award 2020, 2019, 2017 & Multiple Golden Bean Awards!

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Taking Good Care of Our Coffee, Our People, Our Farmers, Our Planet

Established in 2010 in downtown Floyd, VA (pop 432), Red Rooster was created with the simple notion of roasting excellent coffee for the owner’s existing coffee house. Soon, word of Red Rooster's quality spread around Virginia and up and down the East Coast.

Today, we employ 30 people while roasting some of the best coffee in the world. We are also the only coffee company in the country with a licensed on-site childcare facility for our employee's children.

While we've won numerous awards and accolades for our coffee quality, our true passion is in making a positive social impact both at home and abroad at the coffee's origin.