Bai Mudan

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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