Bai Mu Dan Tea

Bai Mu Dan tea (also known as white peony tea) belongs to one of the six major types of tea in China, mainly produced in Fuding City and Zhenghe County, Fujian Province, China. It is made from large white tea and large hair tea produced in Fuding, Ningde, Fujian Province, after a certain degree of processing. The tea leaves look like flowers, hence the name Bai Mu Dan tea. The history of Bai Mu Dan tea can be traced back to the Song Dynasty. Since the 1980s, tea farmers in the Fuding and Zhenghe areas have further improved the quality of Bai Mu Dan tea through modern processing techniques and scientific management. Nowadays, Bai Mu Dan tea has become one of the most famous teas in China and is renowned both at home and abroad.

Bai Mu Dan Tea Details:

Name: Bai Mu Dan
Ingredients: Fuding White Tea
Origin: Fuding, Fujian, China
Net Content:100g
Shelf Life: 540 days
Storage Method: Sealed, protected from light, moisture, and odour.

Bai Mu Dan Picking:

The picking time of our Bai Mu Dan (white peony) tea is mainly concentrated in the first half of April every year. The picking standard is one bud and one or two leaves. When picking, we choose tea tips with strong buds and tender leaves. The quality of Bai Mu Dan tea made from such tea tips is superior, with a fresh taste and rich aroma. During the picking process, keep your hands and picking tools clean to avoid contamination of the tea leaves or flowers. Choose a sunny day with moderate temperatures for picking. After picking, the tea leaves will be cooled and dried in a timely manner to maintain their quality.

Bai Mu Dan Tea Production:

Bai Mu Dan is made without frying and kneading; although there are only two basic processes, namely withering and roasting, the process is not easy to master. Withering is best done naturally indoors. The fresh leaves should be spread evenly and thinly on the water sieve, without overlapping. When the leaves are almost 95% full of water, they are placed in a hot air drying cage and are then called Bai Mu Dan ‘gross tea’. The ‘Mao Tea’ has to go through a refining process to be a finished product. Usually, it is hand-picked to pick out the hard stalks, yellow leaves, wax leaves, red leaves, and dark leaves, and then baked and dried at a low temperature, and then put into boxes while it is still hot. The roasting temperature should be appropriate—too high and the aroma is not fresh and fresh, too low and the aroma is bland. Bai Mu Dan tea has two leaves embracing one bud, with a natural leaf pattern, dark grey-green or dark mossy colour, fat and tender leaf sheets with ripples, white velvet hairs on the back of the leaf, and the edge of the leaf curling towards the back of the leaf, with the buds and leaves connected to each other. The soup colour is apricot or orange, the leaf base is light grey, the leaf veins are slightly red, and the taste is fresh and mellow.

How to Brew Bai Mu Dan Tea:

Bai Mu Dan tea is easy to brew: take 3 grams of Bai Mu Dan tea and put it into a covered bowl. Pour in 90-degree boiling water to soak and moisten Bai Mu Dan tea. The first time it is brewed, you can drink it in 45 seconds, and then every time it is brewed after that, it will take about 65 seconds, and the flavour will be very sweet and pure.

Bai Mu Dan Tea Characteristics:

After brewing, Bai Mu Dan tea has a beautifully shaped green leaf against tender leaf buds, resembling the first blossoming of a peony bud, which is very tranquil and elegant. After brewing, the green leaves set off the tender buds are as beautiful as the first bloom of the buds; the taste is clear and slightly sweet, the fragrance is fresh and long-lasting, the soup colour is apricot-yellow and bright, and the bottom of the leaf is tender and even, with red veins, which are spread amongst the green leaves.

Bai Mu Dan Tea Benefits:

1. Protect your eyes: Bai Mu Dan tea is rich in vitamin A, which can be converted into vitamin A. It can prevent night blindness and dry eye disease, especially for teenagers, who can drink more Bai Mu Dan tea to protect their eyes.
2. Maintaining blood sugar balance: Bai Mu Dan tea contains active enzymes that are essential for the human body, and long-term consumption of Bai Mu Dan tea can increase the activity of the human body's internal lipase enzyme, promote fat decomposition and metabolism, and decompose the excess sugar in the blood so as to maintain the balance of blood sugar.
3. Beauty: Bai Mu Dan tea has a high content of flavonoids with a strong antioxidant effect, which can effectively neutralise the active free radicals produced by ultraviolet rays and environmental pollution and slow down the aging of the skin so as to achieve the effect of beauty and nourishing the skin.
4. Protect the stomach and intestines: Bai Mu Dan tea is rich in catechins, which can astringe the gastric mucosa and inhibit the secretion of gastric juices, which has a protective effect on the stomach.