Bai Mu Dan Wang

Bai Mu Dan Wang is an organic white tea from Fuding, one of the five areas in northern Fujian Province that is the origin of white tea, and is made from the traditional Da Bai Hao subspecies. The picking for this quality consists of bud and two leaves, which are harvested by hand in early spring around the time of the Qing Ming Festival. As white tea is the least processed of all teas, terroir and picking have a proportionally greater impact on the finished tea. The silvery buds and dark green leaves produce a clear infusion with soft nutty notes, a light fruitiness and a clean, clear flavour.

Other names: Yunnan Bai Mu Dan. Origin: Simao, Yunnan.

• 70-80 c
• 2-3 grams
• 200ml
• 2-3 min

Infusion

Quantity / 250 ml 2,5-3 g

temperature 70-80°C

Infusion 2-3 minutes

B ai Mu Dan Wang is well suited for multiple infusions. The second infusion is best kept short, as the leaves have already started to open and release their flavours. Subsequent infusions, on the other hand, should be left to rest a little longer, so that the flavours deepen and the nuances emerge. For many teas, two or three infusions with the above parameters are enough, but some keep on giving, cup after cup.