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Bai MudanBai MudanBai MudanBai Mudan
Bai Mudan

Bai Mudan

White Tea from Fujian Province, China

Origin: China

Ingredients: white tea

Dimensions: 12 x 20 cm

Net weight: grams

Unit price:


$ *

*Exchange rate for informational purposes only.
We invoice in Japanese Yen.

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Bai Mudan is produced from the leaves of Da Bai cultivar or Shui Hsien cultivar in Jianyan of Fujian, and only one shoot with two leaves is, basically, picked up as tea leaves. Supposedly, its fluffy leaves were associated with buttons and it came to be called so. It is also called “three-white “ and the leaves picked by its buds, a bud with one leaf and a bud with two leaves all fluffy.
In the process of producing the tea leaves, they are wilted under sunlight and in rooms and get dried. Afterward, they are done after heat-treated by blasts of hot air or radiant heat.
It has a refreshing as well as rich and sweet taste. The aroma is refined and purified. It is a very attractive tea because the natural taste and fragrance from the tea leaves remain in an obvious manner, compared with other Chinese tea.
Because this tea also has an antipyretic effect as well as Baihao Yinzhen, it is consumed in such places as Hong Kong, where it has a lot of humidity.
This Bai Mudan is produced from the organic leaves of cultivar of Zhenghe Da Bai grown in Zhenghe of Fujian Province.

Ship to:
worldwide (See exclusions)
Courier service:
DHL, EMS, SAL, Yamato Transport, Yu-Pack (See rates)
within 2 weeks**
PayPal, credit card processed by PayPal (VISA, MasterCard, JCB, AMERICAN EXPRESS, Discover Card)
Credit Card, online payment through Paygent's secure site with VISA, MasterCard, JCB, AMERICAN EXPRESS or Diners credit cards
14 days money back (See conditions)

Should you have any questions, please do not hesitate to contact us.

** While stock lasts.
It may occur the item has already been reserved and not available at the time of your online order. In this case, it may take some more time to produce and ship the product.

How to prepare and enjoy:
How to prepare “Bai Mudan”
1. Warm a glass teapot or gaiwan by pouring boiling water.
2. Put tea leaves of 3~4g into the pot per water of 150cc and pour boiling water to the pot at about
3. Warm a pitcher or a cup by pouring the remaining boiling water.
4. Steam it in about 1 minute to 3 minutes.
If the scum comes up on tea, take it off with the edge of the tea cover. No need to throw away the
tea to wash tea leaves. Steam it in shorter time (about 50 seconds) in second infusion because
tea leaves are already open after making cups of tea for the first time. After several infusions, taste of
tea is getting weak, so take ten seconds longer to steam for each cup in order to make some cups
of tea evenly.
5. Pour the tea into pitcher from a teapot first to make tea even, then pour it to the cups.
Make sure to open the lid of a teapot to prevent it from steaming too much.

Taste of tea is a matter of preference, so try infusing tea in several ways and find your
favorite way to infuse.

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