Jason F in Los Angeles wrote:
> White Peony, as far as I know, is as bold as it gets, although I've
> tasted some Sow Mee (shou mei?) tea that could compete with it for
> strength. The latter tends to be cheaper, too. I like brewing the peony
> at higher temperatures to make it stronger and more malty.
>

Thanks. I just brewed a cup and used way more than I normally would,
and let it steep for about 8 minutes, and it was much more enjoyable.
This is a much bigger leaf tea than the others I drink, so I guess I
need to get a better approximation of the right weight rather than
using an equal volume