Bai Mu Dan | White Tea
Bai Mu Dan (also called Pai Mu Tan) is from the White Peony cultivar. Only the top two leaves and a bud are picked. Originating in Fujian, China, Bai Mu Dan is the second highest grade of white tea under Silver Needle.
These leaves present very light green in color, with flashes of whitish gray. As is classic with all true Chinese white tea cultivars, the unfurled leaf tip, called the bud, will be covered with a velvety down. This fuzzy appearance is what gives White Tea it’s name.
PROCESSING:
White tea is not steamed or pan-fired, like green tea, but is laid out on bamboo mats to wither and then air dried in the sun.
STEEPING:
These leaves steep well hot or cold brewed. For cold brewing, double the amount of tea to water ratio.
6-8 grams of tea (2 heaping Tablespoons) of tea leaves
14-16 fl oz of water 185F
Steep 1: 4 min
Steep 2: water temperature 190F for 5 min
Steep 3: water temperature 200F for 6 min
This year’s flush produces a clear, pale liquor with a fresh, buddy aroma and a smooth velvety flavor. We noticed some delicate jammy notes reminiscent of a mild Bordeaux.
Have you sipped this seasons flush of Bai Mu Dan? Please, leave us a review, we’d love to hear your thoughts!
Bai Mu Dan (also called Pai Mu Tan) is from the White Peony cultivar. Only the top two leaves and a bud are picked. Originating in Fujian, China, Bai Mu Dan is the second highest grade of white tea under Silver Needle.
These leaves present very light green in color, with flashes of whitish gray. As is classic with all true Chinese white tea cultivars, the unfurled leaf tip, called the bud, will be covered with a velvety down. This fuzzy appearance is what gives White Tea it’s name.
PROCESSING:
White tea is not steamed or pan-fired, like green tea, but is laid out on bamboo mats to wither and then air dried in the sun.
STEEPING:
These leaves steep well hot or cold brewed. For cold brewing, double the amount of tea to water ratio.
6-8 grams of tea (2 heaping Tablespoons) of tea leaves
14-16 fl oz of water 185F
Steep 1: 4 min
Steep 2: water temperature 190F for 5 min
Steep 3: water temperature 200F for 6 min
This year’s flush produces a clear, pale liquor with a fresh, buddy aroma and a smooth velvety flavor. We noticed some delicate jammy notes reminiscent of a mild Bordeaux.
Have you sipped this seasons flush of Bai Mu Dan? Please, leave us a review, we’d love to hear your thoughts!
Bai Mu Dan (also called Pai Mu Tan) is from the White Peony cultivar. Only the top two leaves and a bud are picked. Originating in Fujian, China, Bai Mu Dan is the second highest grade of white tea under Silver Needle.
These leaves present very light green in color, with flashes of whitish gray. As is classic with all true Chinese white tea cultivars, the unfurled leaf tip, called the bud, will be covered with a velvety down. This fuzzy appearance is what gives White Tea it’s name.
PROCESSING:
White tea is not steamed or pan-fired, like green tea, but is laid out on bamboo mats to wither and then air dried in the sun.
STEEPING:
These leaves steep well hot or cold brewed. For cold brewing, double the amount of tea to water ratio.
6-8 grams of tea (2 heaping Tablespoons) of tea leaves
14-16 fl oz of water 185F
Steep 1: 4 min
Steep 2: water temperature 190F for 5 min
Steep 3: water temperature 200F for 6 min
This year’s flush produces a clear, pale liquor with a fresh, buddy aroma and a smooth velvety flavor. We noticed some delicate jammy notes reminiscent of a mild Bordeaux.
Have you sipped this seasons flush of Bai Mu Dan? Please, leave us a review, we’d love to hear your thoughts!
INGREDIENTS: Organic white tea *Contains caffeine
