The Premium Organic White Tea Bai Mu Dan comes from Fuding, a historic city for white tea production, and is made from Da Bai cultivar, the original cultivar of China's best white teas known for their rich buds.
The flavor is sweet and floral, at times slightly vegetal and fresh, with a smooth taste reminiscent of apricot. This tea is recommended for novice tea drinkers: an excellent first tasting experience, due to its sweetness and lightness.
Tasting - Sight and Smell
Premium Bai Mu Dan organic white tea has medium-small leaves, and melange coloration ranging from ochre-reddish to bright green and dark green. There is a high presence of silvery buds, soft as velvet to the touch. Once infused, leaves and buds release very fresh aromas, both faintly vegetal and floral: notes of hay, hawthorn and wild flowers come to the nose. The color of the liquor is a very warm and bright golden yellow, with excellent transparency.
Tasting Notes
GONG FU CHA
The first infusion of Premium Bai Mu Dan organic white tea is floral and sweet, with a vanilla note and a fruity hint of apricot. More intense fruity notes follow with the second infusion, with hints of apricot and ripe peach. Honey and shy notes of wild flowers and rose also emerge. With the third and subsequent infusions, the floral component becomes stronger, particularly the hint of wild rose; there is then a hint of fresh hay with a very slight astringency, while the sweetness of peach compote reappears in the closing.
TO THE WEST
Premium organic white tea Bai Mu Dan opens on the palate with a wave of fruity notes, including apricot, loquat and peach in syrup. There is a sweet hint similar to acacia honey along with an intense floral component with notes of rose, hawthorn and yellow flowers. The finish, on the other hand, has a more vegetal and fresh scent, reminiscent of hay and bamboo shoots with a non-bothering astringency. The persistence is intense, floral and rather long, with no trace of bitterness. The body is light and extremely silky.
Location of origin
Fuding, Fujian, China
Preparation
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. Following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Warm the water to a temperature of 70°C and proceed to an initial infusion of 40 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 - 50 - 60...).
This tea has a longevity of 6-8 infusions.
For a more classic preparation in the Western style, we recommend 3 grams of leaves (about 2 teaspoons) in a 200 ml cup with water at 70°C for an infusion time of 4 minutes.
For a better tasting experience, we suggest that you strain the infusion as soon as the infusion time is over. Our suggested infusion times, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
