White Peony Bai Mu Dan White Tea

The White Peony Bai Mu Dan White Tea is made of two leaves and a bud, picked in spring and dried in the sun. The words “Bai Mu Dan” translate from Chinese as “white peony”: tea took this name for the shape of its leaves, which recall that of the flower of the same name. White peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan because of its more intense aroma and taste.

The leaves and buds of this tea give a lively, sweet and fruity tasting liquor with excellent balance that is also perfect for drinking cold. The fruit notes of Bai Mu Dan are in fact more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea.

Tasting – Sight and smell

White Peony Bai Mu Dan tea comes with a beautiful melange of colors ranging from brown to both dark and lighter green, up to the silver of small buds. Once infused, the leaves give off aromas of green wood and gentle vegetal and herbaceous notes, with hints of hawthorn. There are also hints of wildflowers and thorny shrubs, as well as sweet and creamy notes of shea butter that you will feel especially after the second or third infusion in gaiwan. In the cup the liquor is golden, of an intense and bright color.

Tasting Notes

GONG FU CHA

The first infusion of White Peony Bai Mu Dan white tea is very pleasant and delicate: notes of linden honey and wildflowers are followed by the sweetness of white sugar and a fresh vegetable, reminiscent of broad beans and edamame. With the second infusion, the tea takes on a more decisive character: the floral notes are now of chamomile and the sweetness takes on a creaminess similar to that of shea butter. You can also perceive fruity hints of peach and apricot compote. The third infusion and the subsequent ones enhance the fruity notes, increasingly intense, reminiscent of dehydrated apricot with even some slight citrus hints of bergamot.

WESTERN

The first sip of White Peony Bai Mu Dan white tea gives notes of linden honey and heather, followed by floral notes that recall wild flowers but also white flowers, such as jasmine and orange blossom. Then the most fruity hints of dehydrated apricot and ripe yellow peach also reach the palate. A delicate vegetal note on the finish with a fresh and sweet character seems to recall steamed broad beans. In closing, a citrus note of lemon and bergamot also emerges, to increase the freshness of this tea. The persistence is long and sweet of honey and vanilla.

Place of origin

Fujian Province, south-west of China.

Production

During the harvesting phase of White Peony Bai Mu Dan white tea, a bud is taken with two apical leaves, still young and not ripe, which during drying do not ripple or twist: therefore, this tea is often called “tea of 2 petals”. The harvest of this tea can take place only one month a year, from mid-March to mid-April: this tea should never be harvested on rainy days or days with strong dew because the excess moisture will ruin the young leaves. Then the tea is left to wither in the sun for 40 hours before being taken to an indoor room to continue the drying process. During drying, tea is piled up in a pile and not scattered in a thin layer, as during processing Bai Hao Yin Zhen. The tea is then heated very slowly, as drying too quickly can give the leaves a yellowish tint.

Ingredients: white tea.

Discover all the benefits of white tea.

How to prepare White Peony Bai Mu Dan

We recommend glass- or porcelain-based accessories. Rinse the teacup and teapot with hot water.

For a Western-style infusion, use about 3 grams of tea leaves (2 teaspoons) per 200ml of water. Let the leaves steep in hot water at 75°C for 3-4 minutes. Gradually increase the time by 30 seconds if subsequent infusions are desired.

For an oriental-style infusion (gong fu cha) in gaiwan use about 5 grams of tea leaves (3 teaspoons) per 150ml of water. For the first infusion, let the leaves steep in water heated to 75°C for 40 seconds and gradually increase the time by 10 seconds for subsequent infusions (40 to 50 to 60 seconds…).

Storage: It is recommended to store White Peony Bai Mu Dan White Tea in a cool, dry and dark place.

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