Bai Mudan Wang 2020

A whiff of these still-green leaves, and you may think you've stepped into your favorite patisserie, air perfumed by the scent of whatever has last come out of the oven. Bai Mudan may sometimes seem like a compromise between the pure buds of floral Yin Zhen and the larger leaves of fruitier Shou Mei, but this superior grade, aged for only a couple years, really shows the type coming into its own. The liquor is particularly starchy, but favors the subtle yeastiness of brioche and flaky pastry above the usual note of straw, enlivened by lavender or wildflower honey and the heavy fruit of blackberry in the finish. We're very interested to see how it ages, given that its rarified character is already fit for a king.
  • ORIGIN:  Fuding, Ningde, Fujian, China
  • MEANING:  White peony king (bai mudan wang)
  • CULTIVAR:  Fujian Da Bai Hao
  • HARVEST TIME:  May 2020
  • TASTE:  Brioche, wildflower honey, blackberry
1
7 Items left
12.50 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 5 infusions: 30, 45, 45, 60, 90 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.