" Wild Peony " - Bai Mu Dan
Smooth and very mellow in flavor . I found my tea. Thanks !
The FuAn area, in Fujian Province, is famous for its white tea made using the Da Hao cultivar. This white is one of the most natural of teas due to in its method of processing. Picked, withered, and dried, the leaves are presented as they naturally appear after this process. Harvested in the first week of April 2022. Lot #2.
Lot Notes. Our lot is Pre-Qing Ming - as it was picked and dried in the first week of April. Note, these first whites tend to be a smaller leaf, green side in coloration, offering fresh, sweet notes. We look for a lot that has a mix of silver buds & wonderful shades of green.
Tea Facts. This lot was grown in the mountainous Ping Yin area known as South Mountain. The area has a sub-tropical climate. Bai Mu Dan is processed by withering in a warm room on bamboo racks, then heat dried. In this case, the leaves are air dried at a low temperature preserving and enhancing the cultivar's natural flavors. The tea bush for this lot is locally known as Varietal #6.
Tasting Notes. Steeps to yield a clear, straw-like liquor with tastes of melon, grape, and herbs. Tea has a nuanced flavor, decidedly sweet, with a "round", smooth mouth feel that will linger. Lot has an abundance of buds, contributing to its rich flavor. This tea pairs very well with both savory and sweet foods. It is also known as the one of the world’s most forgiving tea as it virtually never oversteeps.
Brewing Suggestions. Use 3-4 grams or a rounded tablespoon per 8 ounces of water. Water temperature can vary but is perhaps best at between 185-195 degrees F for 2-2.5 minutes. It is a very forgiving tea, so astringency due to over steeping is not an issue. Leaves will yield multiple steeps.
