White Tea

Mǔdān Wáng牡丹王

mǔdān wáng

Origin: China, Fújiàn Province (福建, Fújiàn). Produced in the same regions as ...
Tea type: White Tea
Caffeine Level: High
Water Temperature: 80.000000

Tea notes

Brewing, origin and taste.

Premium white tea Mu Dan Wang – 'King of Peonies', the highest grade of Bai Mu Dan with a delicate milky-floral bouquet and a silky taste.

Tea cabinet

Brewing

Brewing Temperature: 80.000000 - 90.000000
Tea Amount: 5–7 grams per 100–150 ml water (gongfu method). For large teapot: 3–4 grams per 200–300 ml.
Teaware: White porcelain gàiwǎn (盖碗) — ideal choice: light walls allow full appreciation of liquor color, and lid — concentration and evaluation of aroma (盖香). Glass teapot suitable...
Water Temperature: 80.000000
Water Temperature Detail: 80–90°C. Cannot brew with boiling water — too high temperature will "burn" tender buds, destroy down, and bring out bitterness. Optimal — 85°C for maximum sw...
Gongfu Water Temperature: 75.000000

Origin

Tea Type: White
Origin Country: CN
Province: Fujian
Classification and Origin Notes: Historical birthplace of Bai Hao Yin Zhen, one of two main centers of white tea production. Fuding Mudan Wang is distinguished by a sweeter, "silky" taste with pronoun...
Category: Premium grade (特级) of Bái Mǔdān (白牡丹) tea. In national standard GB/T 22291-2017, Bai Mudan is subdivided into four grades: premium (特级), first (一级), second (二级), and third ...
Coordinates: Approximately 26°50'–27°30' North latitude, 119°00'–120°10' East longitude (Fuding — Zhenghe regions).

Taste

Dry Leaf Appearance: Large, plump shoots — silvery-white bud densely covered with long silky down, with one-two small leaves tightly pressed to it. Overall silhouette resembles an unopened flower bu...
Dry Leaf Aroma: Intense, fresh, sweetish. Dominated by háoxiāng (毫香) (háoxiāng) — aroma of silvery down: tender, milky-creamy, slightly honeyed. Second layer — floral notes (peony, ja...
Liquor Aroma: Bright, multi-layered: in foreground — pronounced haoxiang (毫香) and floral note (peony), then — honey, fruity (peach, melon, pear) and light creamy shades. Gàiwǎn lid aroma...
Liquor Color: Light yellow with slight golden tint, transparent, clean, with soft luster. Somewhat lighter than standard Bai Mudan.
Spent Leaves: Large, whole, resilient shoots preserving bud form — silvery bud with one-two green leaves. Buds covered with silvery down. Color — from light green to gray-green. Mudan Wang sp...
Taste: Full, rich, yet tender and "silky." Pronounced sweetness (回甘, huígān) and refreshing effect are felt. Light pleasant astringency — fine, not intrusive. Aftertaste...

Details

Oxidation: 5.000000 - 10.000000
Roast Level: None
Oxidation Maximum: 10.000000
Oxidation Maximum Detail: 10
Cultivar: For Mudan Wang production, the same large-leaf cultivars are used as for other premium white teas:
Picking: Early spring, usually from late March to early-mid April, immediately after the end of raw material harvest for Bai Hao Yin Zhen. For Mudan Wang, a very narrow time window is al...

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