Bai Mu Dan is grown primarily in the Fujian Province of China and it 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.
This white peony tea incorporates one bud and two tiny leaves, plucked in early spring, covered with tiny silver and white fuzz on one side and touting a deep sage green color on the other side. The 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 green in color. The tea leaves are finely selected that require this tea only be picked between March 15 and April 10, not on raining day or foggy day.
It is best to brew it Gongfu style, using more tea with a shorter steep time. The tea is a very pale green or golden color. Fruity and darker then Silver Needle, yet not as strong as Shou Mei.
*Gradually increase steeping time and for subsequent brewing.
*Other way to brew white tea.