Bai Mu Dan (White Peony)
Hay is for horses.  It is also the second most dominant flavor profile in this tea.  The name comes from the literal translation of its Chinese name, Bai Mu Dan. Notes of honeysuckle and the aforementioned horse food. Medium bodied and easy to brew. 
Origin: Fujian Province, China
Cultivar: Dai Bai
Brewing Suggestions: This tea can be thoroughly enjoyed in a western style teapot or in a porcelain gaiwan.
 We recommend using spring or filtered water.  Heat to 175F/80C. Use 2.5g / 3 tsp of tea for 12 oz of water. Steep 4-6 minutes.
 For gongfu style, we recommend using a porcelain gaiwan.  Using a semi porous clay pot will dull the flavor.  Heat water to 175F.  Use 1g of tea for 1.5 oz of water.  Steep first infusion for 15-20 seconds.  Increase 5-10 seconds on following steeps.