Harvested early April 2023, our lot is Pre-Qing Ming made of unopened silver buds and fresh green leaves.
White tea (Bai Cha) is perhaps the most natural of the Chinese teas. Picked, withered and dried, the leaves are presented as they naturally appear after drying. The finest whites – such as Yinzhen (Silver Needle) & Bai Mu Dan (White Peony) - are arguably grown and processed in Fujian Province. Pre-Qing Ming harvest of April 2023, lot is made of unopened silver buds and fresh light green to brown leaves. Produced in the Fuding area, an area recognized for its white varietals and unparalleled quality.
Lot Notes. Our lot is an early-pick, "before the rain" as it was picked and processed in the first week of April. These first whites tend to be smaller leaf and more to the green side in coloration. This lot of Bai Mu Dan is a mix of silver buds, shades of green to light-brown leaf colors. This lot will offer a "rounder" mouth feel.
Tea Facts. This lot was grown in Zhenghe County, in Fuding. The cultivar is Da Bai (Big White). The leaves are oxidized to 8-16%. 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 varietal’s natural flavors.
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. This lot has an abundance of buds, contributing to its rich flavor. Tea pairs very well with both savory and sweet foods.
Brewing suggestions. Use 3-4 grams or a well-rounded tablespoon per 8-12 ounces of water. Water temperature can vary but is perhaps best at between 185-195 degrees F for 2-3 minutes. It is a very forgiving tea so astringency due to over steeping is not an issue. Leaves will yield multiple steeps.