Bai Mu Dan – Fuding 2025

A delicate white tea with enchanting sweet floral notes.

Bai Mu Dan, or White Peony, is a white tea made from a tea bud and one or two newly opened leaves. White tea has the simplest processing method – the leaves are withered in the sun and then dried. Yet it is not quite that simple. Every detail of the process matters, and when everything is done right, the result is a delicate, aromatic tea with the scent of a freshly mown flower meadow and a honeyed floral sweetness.

White tea continues to develop over time – with each passing year, its flavour becomes deeper, sweeter and more expressive.

This Bai Mu Dan was harvested in the tea gardens of Taimu Mountain in Fuding, China. Sun-withered and exceptionally delicate, it has pronounced sweet floral notes reminiscent of honeysuckle and phlox. It is already a beautiful, skilfully crafted tea, but when stored properly, it will develop an even deeper and more expressive character over the years.

Brewing:

Western Style:

• Tea amount: 3 g per 300 ml water

• Water temperature: 90-100 °C

• Steeping time: 3-5 minutes

Gong Fu Style:

• Tea amount: 5 g per 100 ml water

• Water temperature: 90-100 °C

• First steeping: 15 seconds

• Next infusions: add 5 seconds each time

• Infusions: 10

• Tip: rinse the leaves briefly (1–2 seconds) before the first infusion to awaken the aroma.