BAI MUDAN (Premium)

Fuding City, located in Fujian Province, is the main white tea producing area in China. This region, with its unique mountain climate and fresh air, provides an ideal environment for the growth of Bai Mudan tea. Characterized by buds and leaves similar to peony petals, this tea is distinguished by its delicate aroma and clear infusion.
Harvest period
Fuding Bai Mudan is harvested mainly in spring, between March and April. Moderate temperatures and abundant spring sunshine ensure a high-quality tea, with a fresh infusion flavor and pure aroma.

Traditional Chinese Procedure for Making Bai Mudan Tea

Warm the cups and add the tea
Rinse the gaiwan or teapot and other cups with hot water to raise their temperature, preventing the tea from losing aroma and flavor due to cold cups.
Add about 5-8 grams of Bai Mudan tea leaves to the gaiwan or teapot, preparing them for infusion.
Awakening of the leaves
Pour water at about 85°C into the gaiwan and let it steep for about 5 seconds, then quickly pour the water out. This step removes any residue from the leaves and revives their natural aroma.
Main infusion
For the first infusion, pour water at around 85°C into the gaiwan and let it steep for 10-15 seconds, then pour the tea into the serving cup (also called the justice cup) and divide it into the cups for tasting.
For the second infusion, increase the time slightly to 15-20 seconds. With each subsequent infusion, gradually increase the time to maintain a balanced flavor.

Tasting and aftertaste
Sip the tea slowly to appreciate the sweet, fresh and delicate flavor of Bai Mudan. You can make up to 4-5 infusions, and although the flavor of the leaves fades with time, the tea will retain its natural freshness and sweetness.
By following these four steps, you can best appreciate the aromas and nuances of flavor of Bai Mudan, an ideal method to fully enjoy the delicacy of this refined tea.

Western Infusion Method

We recommend infusing with water at about 85°C, using about 3 grams of tea for each infusion and letting it steep for 1-2 minutes. Rinse the tea to awaken the aroma, then infuse 2-3 times to fully enjoy the aroma and taste.

Cold infusion method

Add 3-5 grams of Bai Mudan tea to 500 ml of room temperature or cold water, and leave to infuse in the refrigerator for about 4-6 hours. Cold brewing this tea is sweet and refreshing, with a clear color, ideal for hot days. This method enhances the freshness of the tea, reducing bitterness and making the tea suitable for different taste preferences.