Tasting Notes: Full-bodied with delicate florals and intriguing cinnamon sweetness.
Also known as White Peony tea, Bai Mu Dan Wang is one of the world's most popular white teas. Unlike Bai Hao Yin Zhen (Silver Needle tea), Bai Mu Dan Wang is comprised of both buds and leaves: one young tea bud and two young but partially matured tea leaves. As Bai Mu Dan Wang infuses, the buds and leaves open up, lending the appearance of the blossoming peony that gives this white tea its evocative name.
Typically harvested in early spring by experienced and talented harvesters who carefully select the buds and two youngest leaves, White Peony tea is then withered the same day it's picked to prevent oxidation. Similar to Bai Hao Yin Zhen, Bai Mu Dan Wang can be quite highly caffeinated and is full of good-for-you antioxidants.
This full-bodied, exceptional white tea from China has lovely vegetal sweetness from the fresh buds and a firm structure from more mature leaves. Enjoy hints of cinnamon and a delicate florality in your cup.
Don't be fooled by the word delicate in our tasting notes, brewed correctly White Peony tea (Bai Mu Dan Wang) is anything but insipid. It's much better to think of this tea as delicate in the way a ballerina's graceful movements may appear delicate on the surface but are in reality an intricate melange of strength, character, and complexity.
Brew your Bai Mu Dan Wang at a slightly lower temperature than Bai Hao Yin Zhen, perhaps 175-185F for 2-3 minutes, depending on your personal taste. These leaves may be brewed several times at slightly longer intervals for subsequent infusions.