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Bai Mudan

White Tea from Fujian Province, China

Bai Mudan Bai Mudan Bai Mudan Bai Mudan

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.

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Origin: China

Ingredients: white tea

Shelf life: one year

Dimensions: 12 x 20 cm

Unit price:

Quantity:

Cost:

$ *

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

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Goods will be dispatched within 10 business days after confirming the inventory of the product quantity you have ordered.

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How to prepare

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
80~90℃.
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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