Specifications

 White Peony King. Bai Mu Dan White tea

White Peony, incorporates one bud and two tiny leaves, plucked in early spring, covered with tiny silver/white fuzz on one side and touting a deep sage green color on the other side. In rare cases, the leaves may be mixed with the Shui Xian tea tree.

The processing rules require this tea only be picked between March 15 and April 10. It is not picked on days that may be raining or if the dew has not dried or if there is frost on the ground. No purple buds are allowed and the stems must not be too long or too short. Leaves damaged by wind, handling, insects or partially open are rejected and put into a lower grade. The best Bai Mu Dan is produced using the two leaves and a bud proportion and is naturally or mechanically withered to produce leaves that are not black or red but green in color.

White Peony is grown primarily in the Fujian Province of China and it is made from very small buds and leaves that are plucked in early spring. The leaves are multi-colored like autumn foliage.. White Peony has a bold taste with hints of oak, nut and vanilla with an apricot color brew. A delicate lingering fragrance and a fresh mellow sweet taste devoid of astringency or grassy flavor with a shimmering clear infusion. You will notice a very mild peony aroma when brewing the tea and a floral aroma. The tea is best brewed with good mineral water and at 70°c (158°F) to 80°c (176°F). It is best to brew it Gongfu style, using more tea with a shorter steep time. The brew is a very pale green or golden color. Fruity and darker then Silver Needle, yet not as strong as Shou Mei. This delicate, light white tea has a very clean, fresh taste with delicate floral notes. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.

Brewing Recommendation: Use 1 tablespoon per 6 oz cup. Heat water until steaming (170º F). Let steep 3-4 minutes. Good for multiple infusions.

Other names: Chinese name: Bai Mu Dan is also known as Pai Mu Tan and White Peony White Tea.

Appearance: Bai Mu Dan tea exhibits a ratio of one bud to either two or three leaves. These leaves are long and straight, but open up in a show of beauty like a peony blossom when steeped in hot water. The brew is a very pale golden or green color.

Taste/Aroma: Bai Mu Dan has a very calming, peony flower-like aroma. It soothes both the body and the soul, and its healing properties can be felt as you sip on a cup of this hot White tea. The taste itself is fresh and sweet, and goes down the throat smoothly with a delicate lingering fragrance. Darker and more fruity than Silver needle.

Origin: Fujian Province, China