Chinese Bai Mudan Tea (White Peony Tea)
The Fujian province is a coastal region in South East China known for producing classic white teas including Bai Mudan Tea. Bai Mudan is an archetypal full-bodied white tea. The leaves are withered in the sun, yielding a lightly oxidized tea. Once steeped, Bai Mu Dan has a pale greenish color with a mellow and mild taste with hints of woodiness. It consists of 1 leaf shoot and 2 buds; as a result it is one of the fuller bodied white teas.
How to Steep Bai Mu Dan Tea:
4 grams of tea per 8oz (240 ml) of fresh water
White teas are the most delicate of the Camellia Sinensis plant. As a result please remember to bring your water to 170-175 degrees F.
Brew 4 minutes in a strainer that allows the leaves to fully expand
Good for 2 or 3 infusions. With each infusions, the flavor profile will change and you may taste different notes.
The Fujian province is a coastal region in South East China known for producing classic white teas including Bai Mudan Tea. Bai Mudan is an archetypal full-bodied white tea. The leaves are withered in the sun, yielding a lightly oxidized tea. Once steeped, Bai Mu Dan has a pale greenish color with a mellow and mild taste with hints of woodiness. It consists of 1 leaf shoot and 2 buds; as a result it is one of the fuller bodied white teas.
How to Steep Bai Mu Dan Tea:
4 grams of tea per 8oz (240 ml) of fresh water
White teas are the most delicate of the Camellia Sinensis plant. As a result please remember to bring your water to 170-175 degrees F.
Brew 4 minutes in a strainer that allows the leaves to fully expand
Good for 2 or 3 infusions. With each infusions, the flavor profile will change and you may taste different notes.
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