Bai Mu Dan

Also known as White Peony and the most well known of the white teas produced in the Fujian Province of Eastern China.

White teas are the least processed of all teas, and are named after the tiny white or silver hairs on the tea bud as it develops at the tip of the shoot. Once plucked, the buds and leaves are simply laid on to large blankets in the sun to wither and dry naturally.

The drying process for white tea can last between one and three days before they are briefly piled and baked dry for packing. Throughout this process, the leaves are consistently handled with care to prevent breakage of the cellular structure as this can cause unnecessary oxidation of the tea, compromising its quality.

Unlike Silver Needle teas, this tea is plucked later in the season and is a mixture of bud and large leaf classed as Bai Mu Dan (White Peony) although both are produced from the same plant varietal, the Da Bai.

This tea produces a light and refreshing liquor, albeit with a slightly fruitier character than you would find with a Silver Needle white tea.

Ingredients: Chinese Bai Mu Dan White Tea

Preparation: Steep 1tsp per cup for 2-3 minutes in 80°C water.