Abstract: Background and Objective: White Peony is a type of white tea consisting of 1-2 leaves and buds. This tea has very good demand because of its distinctive taste. Catechins and Epigallocatechin Gallate (EGCG) are the main compounds that affect the taste. This study was aimed to find white tea optimal compositions made of local tea clones of Gambung 7, Kiara and RBS based on components that affect taste attributes. Materials and Methods: The catechin and EGCG contents were measured using High-Performance Liquid Chromatography (HPLC). The moisture content of the sample and controls was 7, 8, 9.7 and 7.6% for Gambung 7, Kiara, RBS and control, respectively. A formulation was made based on total catechins and EGCG using Linear Programming then compared with the control. Results: The proposed formula composition of every 10 g was 4.49 g Gambung 7, 0.81 g Kiara and 4.70 g RBS. The catechin and EGCG represented the taste and aroma of the white peony tea. The duo-trio test showed that the proposed formula has a similar taste and aroma to that of the control while the colours had not been similar. Conclusion: White Peony Tea can be made from the local clones of similar taste and aroma at a certain composition. However, the colour was not similar that need to be further improved.