+Tea
Bai Mudan 2007
A soothing, comforting tea for overcast afternoons or late nights, the youthful crispness of fresh white tea has been transformed by more than a decade of ageing into more mature notes: clean straw, aged wood, and petrichor, tied together by an overtone of cacao, putting one in mind of rainy afternoons in a dry old attic, sipping on hot cocoa. Boasting a large amount of white-haired buds for Bai Mudan, the liquor is a pale orange, with a full mouthfeel, but it can easily be steeped lighter or heavier, according to the drinker’s preference.
- ORIGIN: Panxi, Fuding, Ningde, Fujian, China
- MEANING: White peony (bai mu dan)
- CULTIVAR: Fuding Da Bai Hao
- HARVEST TIME: Spring 2007
- TASTE: Cacao, liquorice, straw
Preparation
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 80°C
- Infusion time: 4 min
GONGFU CHA METHOD
- Quantity: 3g / 150ml
- Water temperature: 90°C
- 4 infusions: 30, 30, 45, 60 sec
For best results in gongfu cha, brew in the traditional gaiwan.
