Image 1 of 3
Image 2 of 3
Image 3 of 3
Essential Info
Chinese Name: 高山白牡丹
Cultivar: Fuding Dahao
Region: Guanyang Town, Fuding City, Fujian Province, China
Harvest Time: March 21, 2022
Aroma: Notes of tea leaf fuzz and delicate sweetness
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 5 g (0.18 oz) of tea.
Rinse the tea before the first infusion. For the first three infusions, steep the tea for 30 seconds in water at a temperature of 90-95°C (194-203°F).
For each subsequent infusion, increase the steeping time.
This tea is good for 6 or more infusions.
Use spring water or purified water. Do not use tap water.
-
White tea is categorized into various types based on harvest standards, including Baihao Yinzhen, Baimudan, and Shoumei.
Baimudan, or White Peony, is named for its unique shape: two tender leaves encircle a delicate bud, resembling a peony flower.
-
Our Baimudan hails from a high-mountain tea garden in Fuding, renowned for producing top-quality white tea. This particular batch is among the first harvests in late March, rendering the leaves especially tender. Apart from the one-bud-two-leaves standard of Baimudan, it also boasts a generous amount of one-bud-one-leaf, elevating it to a special grade locally honored as the "King of Peonies."
This tea is processed through more than 40 hours of indoor natural withering and sun drying.
-
Thanks to its distinctive qualities, our Baimudan exudes a fresh aroma accented by its signature silver fuzz, accompanied by a fresh, sweet, and mellow flavor. The aftertaste imparts a sweet and moisturizing sensation on the palate. Our experience with this Baimudan was profoundly moving, leaving an unforgettable impression. With each sip, it's as if you're touching the essence of distant mountains—an experience that transcends mere sensory gratification.
