2011 Bai Mu Dan

(White Peony)

2011 Bai Mu Dan (White Peony)

Price: ￡14.00 – 50grams

Carefully harvested from the Tai Lao Mountain in Fuding area in Fujian. Fleshy buds in straight needle-shapes, covered with a silvery white down, beautiful to look at and a pleasure to brew.   When brewed, the buds will turn to a light green colour right away and give a bright, clear and nectar-like liquor accompanied by a scent of a fresh green note and a sweet and earthy aroma.

White teas differed from green teas in that their processing never pan-fired or steamed.  White tea is lightly oxidized which occur naturally during the beginning of a very long and gradual withering process under sun, and stopped by their lack of moisture.  The withered buds are then dried on charcoal at a very low temperature.  This is vital to preserve the fine white hairs on its buds, so called white tea.

Hardly any processed white tea keeps the leaves closer to their natural state and may increase the level of natural source of antioxidants that may help protect the body from damage caused by free radicals. 

How to brew

- Use freshly drawn cold water

- Boil water & allow to cool for 3 to 4 minutes to about 90℃

- Use 3g tea leaves in a 350ml cup

- Steep for 1 to 2 minutes (or to your taste)

- Infusions: at least 3 times – don't remove the leaves from the mug, as once the water level is low, simply add more water and keep going until the flavour of the tea is gone

- Brewing vessel: Glass cup, gaiwan, glass or porcelain pot