Bai Mu Dan (also know as White Peony) is a sweet, mild white tea produced from the unopened bud and the two newest leaves of the tea plant, also known as the budset. The budset is covered in beautiful silvery down. Careful withering of the freshly harvested leaf results in a delicate sweetness reminiscent of apricots.
A popular choice for those just starting to explore white teas or loose-leaf tea in general as it provides a great introduction into the processing style.
Origin: Jing Ping Village, Zheng He County, Fujian province, China
Flavour profile: VELVETY | PEA | HAY
Processing highlights: The tea leaves are picked on a sunny day and the leaves are withered on bamboo sheets for 3 days (out of the direct sunlight). Once withered the leaves are dried using traditional charcoal fire (90˚C) for 6 hours.
White tea is the least processed of all the tea families. As the leaves are not shaped or rolled they retain their leaf structure.
Cultivar: Zheng He Da Bai
Plucking standard: Downy 2 leaves and a bud
Tea Master: Ms Chen
Bai Mu Dan is a clean and fresh tea that has delicate fruity-floral and subtle honey flavours. There is a distinct savouriness that lingers on the palate and has a mild astringency. The tea is velvety with a rounded mouthfeel.
Bai Mu Dan is sometimes preferred by white tea drinkers due to its fuller and more intense flavour compared to more delicate white teas. Unlike some of the more delicate white teas, this tea will pair well with light white meats and fish.
Try this tea with a simple vegetable fried rice or a selection of fresh soft and semi-soft cheeses e.g., ricotta and asiago.
Leaf appearance: Smallest bud and first two leaves of the new shoot are covered in silvery down.
Aroma: An elegant floral bouquet with notes of fresh hay and orchard fruits.
Liquor colour: Clear orange-yellow liquor