Bai Mudan is produced from the leaves of Da Bai cultivar or Shui Hsien cultivar in Jianyan of Fujian, and only one shoot with two leaves are picked as tea leaves. Its fluffy leaves were associated with peonies so it came to be called Bai Mudan, literally meaning White Peony. It is also called “three-white “ because the leaves are picked with its bud, a bud with one leaf or a bud with two leaves, all of them white and fluffy.
In the process of producing the tea leaves, they are wilted under sunlight and in rooms before being dried. Afterward, they are heat-treated by either blast of hot air or radiant heat.
It has a refreshing, rich and sweet taste. The aroma is refined and pure. It is a very attractive tea because the natural taste and fragrance from the tea leaves remain in an obvious manner, unlike most other Chinese teas.
Because this tea also has an antipyretic effect - just like Baihao Yinzhen - it is consumed in places like Hong Kong, where there is high humidity.
This Bai Mudan is produced from the organic leaves of cultivar of Zhenghe Da Bai grown in Zhenghe of Fujian Province.
TASTING NOTES
A crystal-clear, particularly sweet, light, mellow tea with a fresh, aromatic, floral character. It’s sweet on the finish and lacks any astringency. It’s sweeter than the Baihao Yinzen and is a more distinctive, intensively flavored, full-bodied tea.
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Item code: TTY145
Origin: Fujian Prov., CHINA
Ingredients: white tea
Best before: OCT / 2025
Dimensions: 12 x 20 cm
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How to prepare
3 g 0.1 oz 0.7 US tsp
85°C 185°F
100 ml 3.4 fl oz 100 cc
30 sec.~
STEP 1) Warm your teapot. Pour boiling water into a gaiwan or teapot, let it sit for a little while, then discard all the water.
STEP 2) Rinse the tea leaves. Fill your pot with tea leaves in a 3g/100ml ratio, pour boiling water on it and empty it right away. Rinsing should be as quick as possible.
STEP 3) Brew. Pour boiling water on the tea leaves and brew for 30 seconds.
STEP 4) Serve. Pour the tea into a pitcher, and then into cups.
STEP 5) Brew again.
❖ For the second infusion, steep it for about half the time of the first infusion. For every other infusion after that increase the steeping time (from the time of the first infusion).
❖ Make sure to open the lid of the teapot between infusions, to prevent the leaves from cooking.
❖ This is how we recommend brewing this tea, but we all have our preferences, so try experimenting to find the way you like it the most.
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