White Tea White Peony Bai Mu Dan is made up of two leaves and a bud, picked in spring and sun-dried. The words "Bai Mu Dan" translate from Chinese as "white peony": the tea took this name from the shape of its leaves, which recall that of the flower of the same name. White peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan because of its more intense aroma and taste. The leaves and buds of this tea give a liquor with a lively, sweet and fruity taste with excellent balance, also perfect to drink cold. The fruit notes of Bai Mu Dan are in fact more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea. Tasting - Sight and smell. White Tea White Peony Bai Mu Dan comes with a beautiful mélange of colors ranging from chestnut to both dark and lighter green, up to the silver of the small buds. Once infused, the leaves release aromas of green wood and gentle vegetal and herbaceous notes, with hints of hawthorn. In the cup, the liquor is golden, of an intense and bright color. Tasting notes. The first infusion is very pleasant and delicate: notes of lime blossom honey and wildflowers are followed by the sweetness of white sugar and a fresh vegetal note, reminiscent of broad beans and edamame. With the second infusion, the tea takes on a more decisive character. The third infusion and the following ones enhance the fruity notes, increasingly intense, reminiscent of dried apricot with also some light citrus hints of bergamot. Place of origin: southeastern province of Fujian, China. Production. During the harvesting phase of White Tea White Peony Bai Mu Dan, one bud with two top leaves is picked, still young and not mature, which during drying are neither wrinkled nor twisted. Storage: it is recommended to store White Tea White Peony Bai Mu Dan in a cool, dry and dark place.
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White Tea White Peony Bai Mu Dan is made up of two leaves and a bud, picked in spring and sun-dried. The words "Bai Mu Dan" translate from Chinese as "white peony": the tea took this name from the shape of its leaves, which recall that of the flower of the same name. White peony is considered a more popular white tea than Bai Hao Yin Zhen, but lovers of the category are often more fond of White Peony Bai Mu Dan because of its more intense aroma and taste. The leaves and buds of this tea give a liquor with a lively, sweet and fruity taste with excellent balance, also perfect to drink cold. The fruit notes of Bai Mu Dan are in fact more pronounced than those of Bai Hao Yin Zhen, but not as intense as those of Shou Mei tea. Tasting - Sight and smell. White Tea White Peony Bai Mu Dan comes with a beautiful mélange of colors ranging from chestnut to both dark and lighter green, up to the silver of the small buds. Once infused, the leaves release aromas of green wood and gentle vegetal and herbaceous notes, with hints of hawthorn. In the cup, the liquor is golden, of an intense and bright color. Tasting notes. The first infusion is very pleasant and delicate: notes of lime blossom honey and wildflowers are followed by the sweetness of white sugar and a fresh vegetal note, reminiscent of broad beans and edamame. With the second infusion, the tea takes on a more decisive character. The third infusion and the following ones enhance the fruity notes, increasingly intense, reminiscent of dried apricot with also some light citrus hints of bergamot. Place of origin: southeastern province of Fujian, China. Production. During the harvesting phase of White Tea White Peony Bai Mu Dan, one bud with two top leaves is picked, still young and not mature, which during drying are neither wrinkled nor twisted. Storage: it is recommended to store White Tea White Peony Bai Mu Dan in a cool, dry and dark place.
