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
Dosage / 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 brewing is ideally kept short, as the leaves have already begun to open and release their aromas.
Dosage / 250 ml
2,5-3 g
Temperature
70-80°C
Infusion
2-3 minutes
