This beautiful white tea has a large leaf and beautiful silver tips
Other names for this tea are also Pai Mu Dan, Pai Mu Tan or Mudan White tea. The typical taste of Bai Mudan comes from treatment and especially from the variety of the tea plant itself.
Bai Mu Dan is a white tea, virtually unoxidized.
Enzymes (polyphenols) of the tea leaves undergo a natural chemical process through wilting. This creates the final flavor and aroma of the tea.
The leaves are then heated/dried and packaged. The treatment of the leaves is careful to avoid breaking the cell structure. Once the cell walls are broken, oxidation of the leaves is accelerated and quality is affected.
Depending on the weather, weather conditions during picking and the typical character of the variety of tea plant, the number of hours of sunshine can last from 1 hour to 3 days.
Although the processing steps are simpler than those for other teas, many variable factors exist during the long process, making the tea more precious. For example, a sudden rainstorm during this process can be devastating
- Origin: China
- Region: East Fujian
- Harvest period: Spring
- Cultivar: Fuding Dai Bai
- Infusion: This tea has a golden color
- Flavor: This tea has a seductively smooth taste and can also be drunk cold. The fragrance is floral.
- Caffeine-containing: Yes
- Organic: Yes
Recipe: 2 grams (2 measuring spoons) | 0.2 liters of soft water | 80-90℃ | 2 minutes
