Mo Li Bai Mudan Mini Tea Cake

A rare compressed white tea from Fuding, Fujian, made from the classic Fuding Da Bai cultivar. Bai Mudan, which translates as White Peony, takes its name from the way the silvery-white buds rest among the green leaves, resembling a peony flower just beginning to open. It is produced from spring buds with one or two young leaves. The white leaf buds remain intact and distinctly bud-like even after multiple infusions. This tea has undergone eight full rounds of scenting before being pressed into small 8 g cakes.

Although most everyday jasmine tea uses a green tea base, white tea is also employed for higher-grade versions. In the traditional Fujian method, tea leaves are mixed with jasmine buds. As the flowers open at night, they release their fragrance, which the leaves absorb during the stacking with flowers. The mixture is then aerated to control heat and moisture; the flowers are removed (though some jasmine petals may remain in the tea) and the tea is lightly re-baked. This cycle is repeated. Ordinary grades may receive three to seven rounds; eight rounds is the maximum, producing the most intense and persistent fragrance.


TASTE NOTES
The first steep is light and delicate while the leaf is still opening.
For subsequent steeps, the tea becomes noticeably sweet, with fruit notes of apple and banana alongside the jasmine.
Middle steeps give robust yet pleasant jasmine fragrance with light mixed-fruit sweetness; apple notes remain present. Liquor color deepens to a classic white-tea yellow, later turning toward darker amber.
With later steeps, the jasmine gradually softens, and the underlying white tea aroma becomes more pronounced. Shorter infusions are ideal once the leaf has fully scattered.

The tea holds well and can easily give 10 enjoyable steeps. The aftertaste is reminiscent of honey and honeysuckle, with a soft matured, almost crystallizing honey-like quality.

True to the character of fine white tea, the liquor is refreshing and has a revitalizing yet calming effect. As traditional knowledge notes for white tea taken during a moment’s rest, the taste is faintly sweet with a light orchid-like fermented fragrance, said to release tension, helping the body and mind relax.


BREWING RECOMMENDATIONS
We recommend brewing this tea in a gaiwan for the best results. Try Ichimatsu Gaiwan Celadon Green.

For a group of six, half of one cake is sufficient; the remaining half can be saved for later. Because the leaves can separate from the compressed form, using a chakoshi (tea strainer) when pouring is recommended to keep the liquor clear.

Early infusions can be brewed at a slightly higher temperature with shorter steep times to highlight the light, mild jasmine aroma. As the session progresses and the white tea character becomes more dominant, 85°C for around 30 seconds works well. The tea is quite brew-flexible and responds well to adjustments.


Place of Origin: Fuding, Fujian Province, China
Cultivar: Fuding Da Bai (福鼎大白種)
Scenting: 8 rounds (八韻)

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