White Tea

Bái Mǔ Dàn白牡丹

Name: Bái Mǔ Dàn
SKU: BAI-MUDAN-CN
Availability: InStock

bái mǔdān

Tea notes

Brewing, origin and taste.

Bai Mu Dan — "White Peony": an accessible aristocrat among white teas, gifting flowers, honey, and summer freshness.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 90.000000
Tea Amount: 5–7 g per 150–200 ml for gongfu method; 2–3 g per 500 ml for boiling aged tea.
Teaware: Porcelain or glass gàiwǎn (盖碗, gàiwǎn) — ideal universal option. Glass allows observing "peony opening" in water. For aged Bai Mu Dan, dense neutral ceramics...
Water Temperature: 80.000000
Brewing Notes: Soft or medium mineralization, without chlorine, plastic, metal odors. Hard water suppresses sweetness; too soft (distilled) gives "emptiness."Especially recommended f...
Water Temperature Detail: 80–90°C for fresh; 90–100°C for aged (3+ years). For bud-heavy batches (牡丹王) — closer to lower range; for leafy and pressed — to upper range. Most common mistake: over...

Origin

Tea Type: White
Origin Country: CN
Province: Fujian
Classification and Origin Notes: located in northeastern Fujian, considered the birthplace of white tea in general. Bai Mu Dan from Fuding is distinguished by pronounced sweetness and a soft, delicate aroma. Ma...
Category: Famous Teas of China; historical Fujian specialty. Included in the four main commercial categories of white tea defined by national standard GB/T 22291-2017 (alongside Bai Hao Y...
Coordinates: approximately 27°00'–27°30' N, 119°00'–120°00' E (for the main Fuding and Zhenghe areas).

Taste

Dry Leaf Appearance: Noticeably darkens: from gray-green to beige-brown, sometimes with dark chestnut tones. Silvery down on buds is preserved but appears softer and more muted. Leaves may be slight...
Dry Leaf Aroma: Honey, dried fruits (apricot, date, raisin), warm herbs (thyme, sage), light spice. In old batches (7+ years) — sandalwood, dry bark overtones. Aroma deep, warm, "voluminou...
Liquor Aroma: Pronounced honey-dried fruit bouquet with grassy-spicy background. In boiling — "compote-like," enveloping character.
Liquor Color: Golden-amber (琥珀色, hǔpò sè — "amber color"), in aged batches (7+ years) — dark amber to copper. Transparent and clean — turbidity indicates storage defects.
Spent Leaves: Leaves open more slowly, especially in pressed cakes. Color — olive-brown to dark chestnut.
Taste: Round, dense, with pronounced "compote" sweetness and "oily" texture. Astringency soft, smoothed by years. Notes of honey, date, caramel, warm herbs. Afterta...

Details

Oxidation: 5.000000 - 10.000000
Roast Level: None
Oxidation Maximum: 10.000000
Oxidation Maximum Detail: 10
Cultivar: Three main groups of tea cultivars are used for Bai Mu Dan production:
Picking: In spring, typically from late March to early April, exclusively by hand. Harvest of the first spring flush (春茶第一轮嫩梢, chūnchá dì yī lún nènshāo). Summer and ...

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