White Peony White Tea | Fuding Bai Mu Dan
White Peony White Tea | Fuding Bai Mu Dan
Other Names: Bai Mu Dan Tea, Pai Mu Dan Tea, White Pekoe TeaWhite Peony undergoes very little processing. Made from just the unopened silvery buds and the small, top two leaves it is picked in spring and gently withered to yield a refreshing, easy-drinking tea, full of soft fruit flavours and melon notes with a lingering sweet aftertaste.
Our Buyer’s notes
“The processing method for this white tea does not include heating and rolling but just withering and drying. Although it sounds pretty simple it is still skilled work and is a hard art to master.”
Read more about White Peony white tea in Canton Tea School
| Range | Everyday |
|---|---|
| Country | China |
| Origin | Fuding, Fujian Province |
| Harvest Date | Spring - April 2010 |
| Leaf Appearance | Made from 'one bud and two leaves' it has a mix of soft, plump needle tips and small, young leaves which are sage green on one side and pale with fine silvery hairs on the other. |
| Aroma | Soft fruit with a fragrant hint of melon. |
| Liquor | Bright gold. |
| Tasting Notes | Smooth and mellow, it is cucumber fresh with soft fruit notes and a lingering, sweet aftertaste. |
| Quick Brewing Instructions | White Peony should be brewed quite cool, around 75°C (167°F) allowed to steep for 2-3 minutes and infused at least 3 times. Read more in Canton Tea School |
This is another example of a white tea that offers up real flavour
87/100 - watch video review by Jason Walker
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