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White Peony Tea Punch garnished with lemon and mint leaves atop a dimly lit bar

White Peony Punch: A Refreshing Beverage with a Rich History

From the sprawling tea gardens of China to the bustling cities around the globe, tea has travelled far and wide, steeping within its leaves the history, culture, and unique flavours of the places it has touched. It has evolved over time, gifting us with a spectrum of varieties, from traditional greens and blacks to the more uncommon white teas.

Among these, White Peony tea, also known as Bai Mu Dan, holds a special place. Originating from China's Fujian province, it mirrors the gentle, floral essence of the peony flower, earning its name and acclaim. Harvested in early spring when the tea buds are young, White Peony tea beautifully encapsulates the freshness and vitality of a new bloom.

Expanding the boundaries of tea enjoyment, we are delighted to present a delightful fusion of traditional tea and spirits - the White Peony Punch. This delectable drink captures the subtly sweet notes of White Peony tea, blending them with tropical fruity flavours, and completing the profile with a hint of ginger spice and the kick of rum. Or for those of you that prefer to not drink alcohol, just leave out the rum and enjoy a truly refreshing mocktail.

Whether you are hosting a sunny afternoon garden party or seeking a refreshing after-meal palate cleanser, our White Peony Punch is the perfect choice. So, are you ready to take the plunge into this tantalising tea journey?


  • 2 tablespoons of Sip Steeple White Peony Tea (Bai Mu Dan)
  • 1 litre of Water
  • 1 piece of Fresh Ginger (approximately 4cm)
  • Zest of 1 Lemon
  • 100 grams of Sugar
  • Juice of 2 Lemons (Freshly Squeezed)
  • Juice of 2 Oranges (Freshly Squeezed)
  • Soda water, to top up
  • Fresh Mint, Lemon Slices, and Orange Slices, for garnish
  • 250 ml of Rum (optional)

Special Equipment Required

  • Teapot
  • Saucepan
  • Jug/Pitcher
  • Fine Strainer
  • Long Spoon


  1. Brew the Tea: Start by boiling the litre of water. Allow it to cool slightly (to around 85°C) and pour it over the 2 tablespoons of White Peony Tea leaves in your teapot. Let this steep for about 5-7 minutes, ensuring the delicate tea leaves aren’t scorched by boiling water and their floral notes are well preserved.

  2. Prepare the Syrup: Concurrently, peel and slice your ginger. Place the ginger, 100 grams of sugar, lemon zest, and 250 ml of water in a saucepan. Bring this mixture to a boil, then let it simmer for about 15 minutes until the sugar dissolves completely and the syrup develops a beautiful golden colour.

  3. Combine the Elements: Strain the brewed tea and the ginger-lemon zest syrup (using a fine strainer to remove solids) into your jug or pitcher. Add in the 250 ml of rum (if using), freshly squeezed lemon juice, and orange juice. Stir the mixture well.

  4. Cool Down: Let the punch cool down to room temperature before refrigerating. It should be thoroughly chilled before serving, which may take a couple of hours. Alternatively, shake the punch in a cocktail mixer with ice, then strain to serve.

  5. Final Touch: Prior to serving, top up the punch with soda water for a fizzy twist. To maintain the fizz, add soda water just before serving. Garnish the drink with fresh mint, lemon slices, and orange slices.

Indulge in the White Peony Punch and experience the delicate balance of floral white tea, the tangy-sweet notes of citrus, and the spicy undertone of ginger. A confluence of flavours, a cascade of aromas, a truly unforgettable beverage journey. So, summon your friends, soak up the warm days with this invigorating, stylish, and satisfying White Peony Punch.

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