Bai Mu Dan

Bai Mudan (white peony) is a type of white high-mountain tea, one of the most famous white teas, whose noble and aristocratic flavor has long become a standard. It’s grown on the southeast coast of mainland China, in the Fujian province, which is considered to be the world capital of white tea.
White teas are barely processed – just dried outdoors for three days. That’s why they retain all the properties generously gifted by nature. For this tea, only delicate white buds and two upper leaves of young tea shoots are harvested. The leaves darken after being dried, while the bud remains bright, with a slight silver tint. This combination of buds and young leaves creates a well-balanced mix of flowers and sweet fruit.
There’s a beautiful legend about the origin of the name: in the middle of the winter, a lake poetically called Eighteen White Peonies turned into eighteen dozen wonderful tea bushes whose buds were covered in tender silver hairs.
Bai Mudan is a light, delicate tea. Experienced tea drinkers will feel the magic of spring in its taste. This tea has a long, extraordinary aftertaste.
To fully reveal this tea, do not use boiling hot water – let the water cool down a bit. Also, don’t put more leaves than necessary, or it will be difficult to catch the subtle shades of its impressive taste. Boil the tea in short steeps, and drink slowly, giving way to the flow of thoughts and the magnificient aroma of this unique tea.
Growing region: China, Fujian province, Wuyi mountains
Drinkware: glass or porcelain
Proportions: 5 tea spoons (4 g) per 200 ml of water
Water temperature: 80-90°С
Brewing time: 20-30 seconds
Brewing cycles: up to 5
 

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