Bai Mu Dan tea

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**Bai Mu Dan**

Type:	White

Other names:	Pai Mu Tan, White Peony, White Hairy Monkey Tea, 白牡丹
Origin:	Fujian Province, and Chongqing Province, China

Quick description:	A fruity tea, similar to Yinzhen but more fruity and darker, yet not as strong as Shou Mei.

Bai Mu Dan (Chinese: 白牡丹, Pinyin: bái mǔ dān, Jyutping: baak6 maau5 daan1) is a White tea that is a cheaper version of Yinzhen with less buds and more leaf; it is produced in the spring and is usually covered in white downy. It is widely consider to be the second grade of white tea. The tea is usually grown in the Fujian Province of China from Da Bai or Large White tea trees.

1 Processing
2 Tasting and brewing
3 See also
4 Varieties
5 References

[edit] Processing

The processing rules require this tea only be picked between March 15 and April 10. It is not picked on days that may be raining or if the dew has not dried or if there is frost on the ground. No purple buds are allowed and the stems must not be too long or too short. Leaves damaged by wind, handling, insects or partially open are rejected and put into a lower grade. The best Bai Mu Dan is produced using the two leaves and a bud proportion and is naturally or mechanically withered to produce leaves that are not black or red but green in color.

[edit] Tasting and brewing

A delicate lingering fragrance and a fresh mellow sweet taste devoid of astringency or grassy flavor with a shimmering clear infusion. You will notice a very mild peony aroma when brewing the tea and a floral aroma, the tea is best brewed with good mineral water and at 70°c (158°F) to 80°c (176°F). The brew is a very pale green or golden color. Fruity and darker than Silver Needle, yet not as strong as Shou Mei. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.

[edit] See also

[edit] Varieties

Gushan Baiyun otherwise known as Drum Mountain White Cloud is a good quality Bai Mu Dan, originally grown by Buddhist monks at the monastery on Drum Mountain in the Fujian Province. The tea has a nutty aroma and was apparently tasted by Robert Fortune on his trip to China.