Aged Bai Mu Dan White Tea

Aged Bai Mu Dan White Tea

Origin and History

• Region: Peony White Tea is primarily produced in Fujian Province, China, particularly in the Fuding and Zhenghe regions, which are renowned for their white tea production.
• History: Bai Mudan has a long history dating back several centuries. It is named after the peony flower due to the tea's resemblance to the petals of the flower when brewed.

Harvesting and Processing

• Harvest Season: Peony White Tea is harvested in early spring when the buds and young leaves are plump and full of flavor. The timing of the harvest is crucial to ensure the tea's delicate qualities.
• Processing: The processing of Peony White Tea involves minimal oxidation:
  1. Withering: The freshly picked buds and leaves are spread out to wither naturally, allowing them to lose moisture and begin to soften.
  2. Drying: The tea is then gently dried to halt oxidation and preserve its natural color and flavor. This minimal processing helps maintain the tea's delicate and natural characteristics.

Brew Instruction:

Brewing tool: cups, bottles, tea wears, tea bags

Water temperature: 160° - 170° F

Amount of tea: 1 teaspoon

Amount of water: 6-10 oz.

Steeping time: put the hot water into the cup with the  tea, stirring the tea will make the tea flavor come out faster, stir about 20-50 seconds for the first cup, strain it out. Later if you want more tea, put more water back in the cup, steep for another 30-50 seconds, then strain it. This amount of tea leaves will make 3-4 cups of tea.

Drinking tips:

• We suggest drinking the green tea 30minutes-60minutes after meal. Drinking too soon after the meal, the tea will reactor with the nutrients of the food, especially the iron and protein. So if you have anemia, do not drink green tea, black tea, oolong tea, and pu-erh tea.