This White Peony or Bai Mu Dan incorporates one bud and two tiny leaves, harvested in early spring in 2014, covered with tiny silver and white fuzz on one side and touting a deep sage green color on the other side.
The processing rules require this tea only to be picked between March 15 and April 10. It is not picked on days that may be raining or if the dew has not dried or if there is frost on the ground. No purple buds are allowed and the stems must not be too long or too short. Leaves damaged by wind, handling, insects or partially open are rejected and put into a lower grade. This best Bai Mu Dan is produced using the two leaves and a bud proportion and is naturally withered to produce leaves that are not black or red but brownish green in color.
White Peony is grown in Fuding, the hometown of white tea in Fujian Province of China. This white tea cake is made from very small buds and leaves that are plucked in early spring. The leaves are multi-colored like autumn foliage. White Peony has a bold taste with hints of oak, nut and vanilla with an apricot color brew. A delicate lingering fragrance and a fresh mellow sweet taste devoid of astringency or grassy flavor with a shimmering clear infusion. You will notice a very mild peony aroma when brewing the tea and a floral aroma. The brew is a very pale green or golden color. Fruity and darker then Silver Needle, yet not as strong as Shou Mei. This delicate, light white tea has a very clean, fresh taste with delicate floral notes. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.
The general brewing guide of white tea
Ratio of tea and water: 1g:50ml (depending on personal taste)
Water temperature recommended: 85°c -95°c
*Gradually increase steeping time and for subsequent brewing.
*Other way to brew white tea.