White Peony Bai Mu Dan White Tea
White Peony Bai Mu Dan White Tea
White Peony Bai Mu Dan White Tea

White Peony Bai Mu Dan White Tea

Tea Soul

The White Peony Bai Mu Dan White Tea consists of two leaves and a bud, picked in spring and dried in the sun. The words "Bai Mu Dan" translate from Chinese as "white peony"-the tea got this name because of the shape of its leaves, which precisely resemble that of the flower of the same name. White peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan because of its more intense aroma and taste.

The leaves and buds of this tea give a lively, sweet and fruity flavor liquor with excellent balance, which is also perfect for drinking cold. The fruit notes of Bai Mu Dan are indeed more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea.

Tasting - Sight and Smell

White Peony Bai Mu Dan tea comes in a beautiful melange of colors ranging from brown to both dark and lighter green to the silver of the small buds. Once infused, the leaves give off aromas of green wood and gentle herbaceous and vegetal notes, with hints of hawthorn. There are also hints of wildflowers and thorny shrubs, as well as sweet, creamy notes of shea butter that will be especially noticeable after the second or third gaiwan infusion. In the cup, the liquor is golden in color and bright.

Tasting Notes


The first infusion of White Peony Bai Mu Dan white tea is very pleasant and delicate: notes of lime honey and wild flowers are followed by the sweetness of white sugar and a fresh vegetable, reminiscent of fava beans and edamame. With the second infusion, the tea takes on a stronger character: the floral notes are now of chamomile and the sweetness takes on a creaminess similar to that of shea butter. Fruity hints of peach and apricot compote can also be perceived. The third and subsequent infusions enhance the increasingly intense fruity notes reminiscent of dehydrated apricot with even some faint citrusy hints of bergamot.


The first sip of White Peony Bai Mu Dan white tea gives notes of linden honey and heather, followed by floral notes reminiscent of wildflowers but also white flowers, such as jasmine and orange blossom. Fruitier hints of dehydrated apricot and ripe yellow peach also arrive on the palate. A delicate vegetal note on the finish with a fresh and sweet character seems to recall steamed broad beans. A citrus note of lemon and bergamot also emerges in the finish, adding to the freshness of this tea. The persistence is long and sweet of honey and vanilla.

Location of origin

Southeastern Fujian Province, China.


During the harvesting stage of White Peony Bai Mu Dan white tea, a bud with two apical leaves, still young and unripe, is taken, which during drying does not ripple or get twisted: therefore, this tea is often called "2-petal tea." Harvesting of this tea can only take place one month per year, from mid-March to mid-April: this tea should never be harvested on rainy days or days with heavy dew because excess moisture will ruin the young leaves. Then the tea is left to wither in the sun for 40 hours before being taken to an indoor room to continue the drying process. During drying, the tea is piled in a pile and not spread in a thin layer, as during the processing of Bai Hao Yin Zhen. The tea is then heated very slowly, as drying too fast can give the leaves a yellowish tint.

Ingredients: white tea.

Discover all the benefits of white tea.

How to prepare White Peony Bai Mu Dan

We recommend glass- or porcelain-based accessories. Rinse the teacup and teapot with hot water.

For a Western-style infusion, use about 3 grams of tea leaves (2 teaspoons) per 200ml of water. Allow the leaves to steep in hot water at 75°C for 3-4 minutes. Gradually increase the time by 30 seconds if you want to make subsequent infusions.

For an Eastern-style infusion (gong fu cha) in gaiwan use about 5 grams of tea leaves (3 teaspoons) per 150ml of water. For the first infusion, let the leaves steep in water heated to 75°C for 40 seconds and gradually increase the time by 10 seconds for subsequent infusions (40 - 50 - 60 seconds...).

Storage: it is recommended to store White Peony Bai Mu Dan white tea in a cool, dry and dark place.

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