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Golden Peony Loose Tea

Golden Peony is harvested in early spring during a small window of picking that is reserved for very high quality teas. This tea is very light and floral, best taken neat as any added ingredients would overwhelm it. A unique characteristic of this tea is that it brews very light for a black tea, with floral honey and apricot notes. The aroma of the wet leaf is rich, fresh and floral, like jasmine or gardenia.

Availability: In stock

Product Name Price Qty
Golden Peony - Loose 1oz/28g
Golden Peony - Loose 2oz/56g
Golden Peony - Loose 4oz/113g

Out of stock

Golden Peony - Loose 8oz/227g

Out of stock

Product Description


Golden Peony is made from the oolong cultivar Jin Mudan (Golden Peony). Originally from the Wuyi Mountains in Fujian province, this cultivar was first produced approximately 40 years ago, and has recently been transplanted and grown in Hunan, processed as a black tea. Jin Mudan is a hybrid cultivar of Huang Jin Gui and Tie Guan Yin, which are both originally rolled, green oolongs from Anxi. Despite that, Jin Mudan is a strip-style oolong from Wuyi.

Despite the "Peony" in the name, the tea is not at all related to the white tea Bai Mudan. The "Peony" is a reference to the strong floral aroma the tea inherited from its parent-cultivars. The "Gold" in the name is not a reference to golden tips (like in Assam Tippy Golden); rather, it is taken from its parent-cultivar, Huang Jin Gui (Golden Osmanthus), used to reference its golden brew. Golden Peony is considered a Ming Qian tea, which means a tea picked before the Qing Ming, or Tomb Sweeping Festival in China. It is a very small window of picking, reserved for high quality teas such as Longjing (Dragonwell), and Jin Jun Mei (Golden Eyebrow).


Tasting Notes: Surprisingly light and floral, with notes of apricot. This black tea has a lot of complexity. The taste is reminiscent of its oolong heritage.

Liquor and Wet Leaf: Brews very light for a black tea, a clear yellow-orange. The aroma of the wet leaf is rich, fresh and floral, like jasmine or gardenia.

Region: Anhua County, Hunan, China

Cultivar: Jin Mudan (Golden Peony)

Picking Season: Spring 2019, before the Qing Ming Festival

Additional Information

Additional Information

Ingredients Black tea
Type Black
Caffeine Caffeinated
Cup Strength Medium
Origin China


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Strength Ratings

Flavour Profile Guide

Tea and coffee tasting is a very individual, multi-dimensional experience: one person’s perfect cup can be too strong or weak, too brisk or watery for the next person. At Murchie’s, we believe that the best tea or coffee is the one that YOU like the best! We use the following flavour profile guides to help compare our teas and coffees within a relative scale.

Tea Strength Ratings

This rating method indicates the strength of flavour each tea has when brewed according to our brewing guide.

Light/Delicate Tea | Murchie's Tea & Coffee              Light/Delicate: Very light in colour and delicate in flavour
Medium Tea | Murchie's Tea & Coffee              Medium: Medium-light cup with slightly fuller cup
Medium-Strong Tea | Murchie's Tea & Coffee              Medium-Strong: Medium-dark cup, medium body, and full flavour without harshness
Strong Tea | Murchie's Tea & Coffee              Strong: Full body, rich cup, takes milk well
Very Strong Tea | Murchie's Tea & Coffee              Very Strong: Rich, dark cup with very full, strong flavour and briskness


Coffee Ratings

We rate the flavour properties of our coffees along two dimensions: roast and body.

Roast is simply a result of how long and how hot the beans have been roasted, which can be seen in the colour of the finished bean, and typically results in general flavour traits:

Light Roast           More acidity, brightness and a slight pucker
Medium Roast           Slightly richer flavours, some acidity, enhanced creaminess
Dark Roast           Distinctive roasted flavour, sometimes notes of toasted sugar or charcoal

Body is the term used to describe how the brewed coffee feels in your mouth:

Light Body           Easy to drink with little lingering flavour, ‘thin’ or ‘clean’ feeling on the palate
Medium Body           Heavier, creamier mouth-feel with more lingering flavour
Full Body           Rich, full-mouth feeling: hits all of the palate and lingers

Brewing Guides

Brewing Guide | Murchie's Tea & Coffee

Tea Brewing Guide

Different types of teas should be brewed according to certain times and water temperatures to bring out their best flavours. Use this guide as a starting point, and then experiment until you find the perfect brewing method for your favourite tea.

Based on approximately one level teaspoon (2.5g) of loose tea or one tea bag per 6-8 ounce (180-240ml) cup. For stronger flavour, add more tea. Brewing for longer may increase the strength of the tea, but will likely also cause bitterness.

Brew times shown in minutes.

Coffee Brewing Guide

The simplest methods for brewing coffee are drip coffee, pour over and French press. These guidelines are a starting point; modify the ratio of coffee to water, the grind, and brewing time to your taste. If your coffee is not strong enough, increase the proportion of coffee per cup of water, grind the beans finer, or allow them to brew longer – or any combination of these factors. If your coffee is too strong, simply do the opposite.

Drip coffee or pour over method: hot water is gradually poured over coffee grounds and slowly drips through
      • Fine to medium grind coffee
      • 1.5 to 2.5 tablespoons of coffee per cup of water

French press: coffee grounds are ‘steeped’ in hot water, and then a filter presses down the grounds, allowing the finished coffee to be poured off
      • Coarse grind coffee
      • 1 to 1.5 tablespoons of coffee per cup (e.g. 4-6 tbsp for a 4-cup French press)
      • Pour about 1/3 of the water over the coffee grinds; wait about 30 seconds and then pour in the rest
      • Wait 4-5 minutes, then push down the plunger to separate the grounds from finished coffee, and enjoy!