Fujian
White Tea
Pre-Qingming
Withering & Drying
Bai Mu Dan, meaning 'White Peony,' is a renowned Chinese white tea from Fuding and Zhenghe, Fujian Province. Made from one tender bud and one or two young leaves, it is celebrated for its delicate, sweet flavor, subtle floral aroma, and the beautiful contrast of silvery buds and green leaves when brewed.
Bai Mu Dan (白牡丹), literally translating to "White Peony," is one of the most celebrated and widely recognized Chinese white teas. It originates primarily from Fuding and Zhenghe counties in Fujian Province, regions renowned for their ideal climate and soil conditions for white tea cultivation.
Unlike its more prestigious cousin, Bai Hao Yin Zhen (Silver Needle), which uses only the finest buds, Bai Mu Dan is crafted from one tender bud and one or two young leaves. This composition gives it a more complex flavor profile and a visually striking appearance when brewed, showcasing the contrast between the silvery buds and the olive-green leaves.
The name "White Peony" evocatively describes the tea's appearance: when the leaves unfurl in hot water, they resemble blooming peony flowers. Bai Mu Dan strikes a delightful balance between the delicacy of white tea and a slightly more robust, flavorful character compared to Silver Needle.
Delicate, sweet, floral, hay, melon
Smooth, mellow, sweet, clean finish
Clean, refreshing with a lingering sweetness
The history of Bai Mu Dan is closely intertwined with that of Bai Hao Yin Zhen, as both originate from the same regions in northern Fujian Province, particularly Fuding and Zhenghe. While Bai Hao Yin Zhen has a slightly earlier origin, Bai Mu Dan emerged as a complementary white tea style.
Bai Mu Dan likely developed as a way to utilize tea leaves that were slightly less tender than those selected exclusively for Silver Needle. By incorporating the bud and one or two young leaves, tea makers created a distinct tea with its own unique character and visual appeal.
The name "Bai Mu Dan" (White Peony) is believed to have been inspired by the visual resemblance of the brewed leaves to the petals of a peony flower. This poetic name quickly caught on, adding to the tea's allure. Bai Mu Dan gained prominence alongside other Fujian white teas and is now considered one of China's classic white tea styles.
"In the cup, Bai Mu Dan dances like peonies in spring, a harmony of bud and leaf in perfect bloom." — Ancient Tea Saying
Development and early recognition of Bai Mu Dan in Fuding/Zhenghe.
Expansion of production and increased domestic appreciation.
Standardization of processing methods and regional recognition.
Global recognition and appreciation as a classic Chinese white tea.
Leaves are hand-picked, typically during the Pre-Qingming and Qingming periods (early April). The standard is "one bud and one or two leaves" (一芽一、二叶), selecting the finest, most tender shoots that include both the silvery bud and the young leaves.
Fresh leaves are spread out in thin layers on bamboo trays or withering racks in well-ventilated areas, often outdoors in natural sunlight or indoors with controlled airflow. This slow, gentle process removes moisture content and allows minimal oxidation, developing the tea's subtle flavors and aromas.
Once withered, the leaves are dried to a moisture content of 5-7% to halt any further changes and stabilize the tea for storage. This can be done naturally in the sun or using low-temperature dryers. Care is taken to preserve the delicate nature of the leaves and buds.
The finished, dried tea is sorted to remove any non-conforming material and graded. Higher grades will have a better proportion of buds and uniformity of leaf size.
Natural Sun Withering Process
"The art of Bai Mu Dan lies in the gentle coaxing of nature's bloom into a cup of pure serenity." — Master Tea Maker
Use water at 80-85°C (176-185°F). Slightly cooler than boiling to preserve delicate flavors.
First infusion: 2-3 minutes. Subsequent infusions: Adjust to taste.
Use 3-5 grams of tea per 150-200 ml of water.
Use soft, filtered water for the purest taste.
Use a clear glass to appreciate the leaves unfurling and liquor color.
Can be steeped several times, with flavors evolving.
Focus on the smooth, sweet, mellow character.
Best enjoyed in the morning to complement its fresh character.
In TCM, Bai Mu Dan is considered to have a cool nature with sweet properties. It is believed to clear heat, detoxify the body, nourish yin energy, and promote healthy skin.
The tea is traditionally recommended for reducing internal heat, improving digestion, and supporting overall well-being, especially during warmer seasons. Its gentle nature makes it suitable for most constitutions.
Like other white teas, Bai Mu Dan contains high levels of catechins (especially EGCG), L-theanine, and antioxidants. The minimal processing preserves many beneficial compounds.
Research suggests that white tea consumption may support immune function, cardiovascular health, weight management, and provide antioxidant and anti-inflammatory benefits.
Rich in catechins, neutralizes free radicals
Caffeine and L-theanine provide focused alertness
May support healthy cholesterol and circulation
Can boost metabolism and fat oxidation
Natural compounds may support immune function
Natural compounds may reduce harmful bacteria
| Nutrient | Amount | Daily Value* |
|---|---|---|
| Calories | 0 | 0% |
| Caffeine | 15-25mg | 3-5% |
| Antioxidants (Catechins) | High | Significant |
| L-Theanine | Moderate | Beneficial |
| Fluoride | Moderate | Supportive |
| Minerals (Potassium, Magnesium) | Trace | Minimal |
*Percent Daily Values are based on a 2,000 calorie diet. Individual needs may vary.
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