Bai Mudan

Bai Mudan

White Tea

It is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves of the camelia sinensis plant. Bai Mudan is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of white tea, Bai Hao Yinzhen. The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of Bai Mudan is a result of both the processing and the tea plant cultivars employed in the production.

Shen Nong

https://en.wikipedia.org/wiki/Bai_Mudan

Lu Yu

2737 BC

Shen Nong

Rights to preserve
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Chinese Tea culture research institute

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White Peony Tea

The family of tea cultivars used in producing Bai Mudan are the "Dai Bai" varieties. In eastern Fujian, the cultivar Fuding Dai Bai is used. In northern Fujian, the Zhenghe Dai Bai cultivar is used. The differences in the plant yield two distinct styles of Bai Mudan: the Fuding variety and the Zhenghe variety. Genuine Bai Mudan is a white tea, therefore, it is a slightly oxidized tea.A very mild peony aroma and a floral aroma are noticed when brewing the tea.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.