Bai Mudan "white peony" is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves.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.
Production Processing:
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. The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tealeaves interact with other constituents to form new materials that result in the final taste and aroma character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 to 3 days and the piling between half and 3 hours.
1. Put 1 teaspoon (2-3gram) loose leaf tea into a cup or tea pot.
2. Fill the cup or tea pot with 250ml/8.8oz, boil the water then let cool to 85-90.C (185-195 F).
3. Wait until you see tea buds dancing balle tand jumping down in the teapot.(3-5 mins).
4. When the water becomes light yellow, enjoy your tea.
Protect against the tide, peculiar smell, keeps in low temperature and refrigerates it.
