This year's White Peony is stunning in appearance and so flavorful. As we traveled in China again this year, we were introduced to a new source of white tea. This lot is crafted with an abundance of silver buds and bright green leaves. The teamaker has created a wonderful tasting Bai Mu Dan.
Lot Notes. Our lot is an early pick, "before the rain", and processed in the first week of April. Noticeable is its rich, fresh aroma and an abundance of silver buds. Leaves are vibrant shades of green.
Tea Facts. The tea was produced on a small farm named Shan Xiao Fu located in the mountains near Fuding city. The farm’s elevation is approximately eight hundred meters. The cultivar is Da Hao. The tea was harvested March 31, 2024.
Tasting Notes. Tastes of melon, grape and herbs. Tea offers a nuanced flavor, decidedly sweet, with a "round", smooth mouth feel. The abundance of buds contributes to its rich flavor. Tea pairs very well with both savory and sweet foods.
Brewing suggestions. Use 3 grams or a well-rounded tablespoon per 6-8 ounces of water. Water temperature can vary but is best at between 185-195 degrees F for 2-3 minutes. A very forgiving tea, astringency due to over steeping is not an issue. Leaves will yield multiple steeps.
WHITE TEA
3 grams/1 tablespoon per 6 ounces of water
165° - 195° F
2 Minutes
White teas are produced in a brief window of time in the spring. The best whites are prized as they consist entirely of sweet buds. These teas are minimally processed in two steps – withering and drying.
Steeped white tea is delicate, extremely refreshing, and considered to contain less caffeine. The leaves will open to fresh floral, herbaceous, naturally sweet, and honey-like flavors. A stronger cup can be attained by extending the steep time.