- Bai Mu Dan tea
Tea_name = Bai Mu Dan, White Peony| Tea_type = White
Tea_color = White
Tea_origin = Fujian Province, and Chongqing Province,
Tea_names = Pai Mu Tan, White Peony, White
Hairy MonkeyTea, 白牡丹 | Tea_quick = A fruity tea, similar to Yinzhen but more fruity and darker,
yet not as strong as Shou Mei.
Bai Mu Dan (Chinese: 白牡丹,
Pinyin: bái mǔ dān, Jyutping: baak6 maau5 daan1, POJ: peh bo tan) is a White teathat includes new leaves as well as the center needle sprout. While widely considered to be a lower grade than Yinzhen, it is actually a separate category of white tea that includes grades of its own. Bai Mu Dan style is often preferred by white tea drinkers for its fuller flavor and greater potency than the Bai Hao Yinzhen style tea, which is made with undeveloped leaves, and so it is comparatively pale when brewed.
The processing rules require this tea only 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. The best Bai Mu Dan is produced using the "two leaves and a bud" proportion and is naturally or mechanically withered to produce leaves that are not black or red but green in color.
Tasting and brewing
You will notice a very mild peony aroma when brewing the tea and a floral aroma, the tea is best brewed with good mineral water and at 70°c (158°F) to 80°c (176°F). The brew is a very pale green or golden color. Fruity and darker than Silver Needle, yet not as strong as Shou Mei. 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.
Bai Hao Yinzhen tea
Shou Mei tea
* Gushan Baiyun otherwise known as "Drum Mountain White Cloud" is a good quality Bai Mu Dan, originally grown by Buddhist monks at the monastery on Drum Mountain in the Fujian Province. The tea has a nutty aroma and was apparently tasted by
Robert Fortuneon his trip to China.
:* Master Lam Kam Cheun et al (2002). The way of tea. Gaia Books. ISBN 1-85675-143-0.:* Christopher Roberson (2000), [http://pages.ripco.net/~c4ha2na9/tea/faq.html#4.7. White tea (China)] from
Usenet's rec.food.drink.tea FAQ, via pages.ripco.net
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