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Aged 白牡丹 Bái Mǔdān “White Peony” from Fujian, China.
Grown in a region of China that has been producing tea going as far back as the Tang period, Bái Mǔdān is a slightly oxidized white tea which is famously comprised of one unopened leaf bud and two immediate young leaves. The “one bud two leaf” ratio produces a balanced flavor that combines the sweet vegetal notes of the young silvery bud with more developed and complex flavors of the slightly older leaves. Having been aged for at least five years, the flavors have become smoother and deeper with time, resulting in a range of flavors from dark raw honey, sweet chrysanthemum, and dried apricot, to more uncommon notes of white pepper and warming spices.
Brewing Suggestions
There are a number of different ways to brew this particular Bái Mǔdān. A suggested 3-5 grams in a 4-6oz porcelain gaiwan, with the first steeping going into the vessel at 80-90C/176-194F for about 2-3 minutes will produce a sweeter profile. Using these same parameters but increasing the temperature to a near boil (~98C/210F) will bring out some of the more robust flavors and increased complexity and thicker mouthfeel.
Being a very tolerant and flexible steeper, one can also brew this tea in a dedicated Yixing teapot, which may allow one to access even more complexity in the final cup. Successive steepings can be longer in time to maintain strength in the resulting brews, with the flavor sweetening by steepings 6-8. Optimally, one should be able to get 8-12 steeps from this tea.
It is also a great cold brew tea, using the final steep for an overnight in the fridge cold brew for excellent results the next day!
Aged 白牡丹 Bái Mǔdān “White Peony” from Fujian, China.
Grown in a region of China that has been producing tea going as far back as the Tang period, Bái Mǔdān is a slightly oxidized white tea which is famously comprised of one unopened leaf bud and two immediate young leaves. The “one bud two leaf” ratio produces a balanced flavor that combines the sweet vegetal notes of the young silvery bud with more developed and complex flavors of the slightly older leaves. Having been aged for at least five years, the flavors have become smoother and deeper with time, resulting in a range of flavors from dark raw honey, sweet chrysanthemum, and dried apricot, to more uncommon notes of white pepper and warming spices.
Brewing Suggestions
There are a number of different ways to brew this particular Bái Mǔdān. A suggested 3-5 grams in a 4-6oz porcelain gaiwan, with the first steeping going into the vessel at 80-90C/176-194F for about 2-3 minutes will produce a sweeter profile. Using these same parameters but increasing the temperature to a near boil (~98C/210F) will bring out some of the more robust flavors and increased complexity and thicker mouthfeel.
Being a very tolerant and flexible steeper, one can also brew this tea in a dedicated Yixing teapot, which may allow one to access even more complexity in the final cup. Successive steepings can be longer in time to maintain strength in the resulting brews, with the flavor sweetening by steepings 6-8. Optimally, one should be able to get 8-12 steeps from this tea.
It is also a great cold brew tea, using the final steep for an overnight in the fridge cold brew for excellent results the next day!