Bai Mu Dan (White Peony) Organic White Tea 2012

Bai Mu Dan (White Peony) Organic White Tea 2012
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As all true white teas, Bai Mu Dan is made with the leaves from the Da Bai Cha cultivar of tea bush. A mid-to-high grade of white tea, Bai Mu Dan is made with slightly older buds and tea leaves than Silver Needle. This tea was first made in 1922 in Jian Yang in Fujian. This area is at a higher altitude than Fuding, and the buds are thinner and more dense than Fuding Bai Hao Yin Zhen (Silver Needle). The ideal picking configuration aims at the leaf only being as long as the bud. This provides for a very robust and sweet Bai Mu Dan.

Bai Mu Dan or “White Peony” is named for the shape of its leaves. Its one bud and two leave plucking standard is left in its natural shape without the kneading and shaping usually involved in making a green tea. As other white teas, Bai Mu Dan undergoes a slow sun drying process which can take as long as forty hours to complete. Unlike Silver Needle, the raw leaves of Bai Mu Dan are heaped into a short pile for this drying process. The sun withered leaves are roasted dry at a low temperature, sometimes with charcoal though more often with electrical heating elements.

Once Bai Mu Dan is made, it is divided into six grades of quality. Our Bai Mu Dan is 1st grade, where great care has been taken to maintain the one bud and two-leaf standard. Lesser grades are made of more mature leaves and fewer buds.

Good Bai Mu Dan yields many apricot colored infusions with a rich flavor that is noticeably fruitier than Silver Needle.

Tea Origin: Shui Jie, Fujian Province, China
Tea Bush: Min Bei Da Bai Cha (Big White Leaves Tea Bush)
Tea Master: Wu Si Jia
Harvest Time: middle of April
Picking Standard: 1 bud to 1 or 2 leaves

Brewing Guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 2 Tbs of tea leaves
Water: 190°F filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.
 

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