Other names:

• Pai Mu Tan Tea
• Bau Mu Dan Tea
• White Hairy Monkey Tea

Introduction

Bai Mu Dan (White Peony) is a White Tea made from silver-green tips and green leaves. Bai Mu Dan style has a medium light flavour but is more full-bodied the Yin Zhen (Silver Needle) style tea, which is made with undeveloped leaves.

Origin

Fuding, Fujian Province

Tea Bush: Fuding Da Bai Cha (Big White Leaves Tea Bush)

Processing

The best Bai Mu Dan is picked during late April to early May. It is withered and often finished with a brief heating to give it a faint roasted flavour. The top grades have a higher proportion of tips and a greener colour.

Tasting notes

Bai Mu Dan is so-called because it produces a mild peony aroma. The flavours are light and floral with notes ranging from vegetal (courgettes, leeks) to sweet and fruity.

Brewing instructions

Bai Mu Dan can be made with water at higher temperatures than Silver Needle, although using water at 80^oC is the best way to appreciate the delicate flavours. Allow roughly one tablespoon per serving and brew for 2 - 3 minutes. Infuse three or four times to appreciate the increasing softness and sweetness of the Tea.

To brew Bai Mu Dan in a Gong Fu style, use a small Teapot or Gaiwan half to three-quarters full of tea. Brew in several short infusions – 30 seconds to 1 minute – and serve in small cups.

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