Chinese Name: Bai Mu Dan

Profile

Leaf:	Tender buds and two adjacent leaves
Infusion:	Light, blonde color
Aroma:	Sweet, almond like tones
Taste:	Mild, non-astringent and smooth

Harvest Season:	Spring 2007
Origin:	Shao Wu, Fujian Province
Processing Method:	Slightly wilted and baked
Leaf Form:	One bud, two leaves
Organic Cert:	NOP, EU 2092/91

Description of Tea

Bai Mudan or White Peony as it is referred to in English, is one of China’s classic white teas. Its history can be traced back to the early twentieth century, the year 1922, when it was first created in Jian Yang county, Fujian Province, through the processes of withering and drying. In selecting White Peony one should identify a leaf composition of tender buds and two leaves displaying an abundance of fine silver hairs and a meaty, fresh, delicate appearance. This tea’s pale blonde infusion reveals sweet, almond like tones with no signs of astringency or bitterness. White Peony is low in caffeine and 100% organic.

 

Preferred Method:	Glass Teapot 200ml
Acceptable Method:	Gaiwan 200ml
If You Must:	Teapot
Quantity of Tea:	4-5 grams
Water Temp:	160-180°F, 70-80°C
Infusion Time:	1 minute first brew; increase by 1 minute each consecutive brew

How to Brew?

The preferred method of brewing is a gaiwan or a glass tea pot.  Glass in particular makes for a wonderful presentation and greater enjoyment of these spectacular tea leaves. Boil water to 160-180° F or 70-80° C and rinse the teapot or gaiwan once.  By rinsing we ensure the teaware is free of any unwanted matter as well as create optimal heat conditions for brewing.  After a thorough rinsing add tea leaves to teapot.  We suggest 4 to 5 grams of tea per 200 ml of water.  However, these parameters have more to do with personal tastes than any sort of scientific groundings.  The lengths of the infusions are also dependent upon personal preference for either a weaker or stronger infusion.   We suggest starting with shorter infusion times of up to one minute for the first brew while gradually increasing infusion times by one minute for each consecutive brew.