Bai Mudan or "White Peony" brews up light in color, gives a delicate fragrance, and is currant-like and sweet in flavor. Being a white tea, Bai Mu Dan leaves are more intact and so take up more room in the cup.
Bai Mu Dan (there are several interpretations of the Mandarin) hails from Fujian Province, China, and is the second plucking of the white tea season of early spring; Silver Needles being the first. The young budsets and leaves display more prominent, "spiky" white hairs, which give the tea its name. Also present are some dark leaves, indicating a light oxidation has occurred. This oxidation also shows that the leaves have not been heated, heat being implemented during the production of all other types of tea to kill or retard enzymes that cause oxidation.
Chinese *Bai Mu Dan White Tea.
*Organically Grown.
- Scoop a mounded tablespoon of tea leaves into your infuser.
- Heat water to 185°-190° (just before boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-4 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
For every cup to be served, put one mounded tablespoon of leaves into your infuser, cover with 8 oz. of 185°-190° water, and allow to steep for 3 to 4 minutes. Remove the infuser and serve!
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.
