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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.

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