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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 are picked as tea leaves. Supposedly, its fluffy leaves were associated with peonies so it came to be called Bai Mudan, literally meaning White Peony. It is also called “three-white “ because the leaves are picked by its buds, a bud with one leaf or a bud with two leaves, all of them white and fluffy.
In the process of producing the tea leaves, they are wilted under sunlight and in rooms before being dried. Afterward, they are heat-treated by either blast of hot air or radiant heat.
It has a refreshing, rich and sweet taste. The aroma is refined and pure. It is a very attractive tea because the natural taste and fragrance from the tea leaves remain in an obvious manner, unlike most other Chinese teas.
Because this tea also has an antipyretic effect - just like Baihao Yinzhen - it is consumed in places like Hong Kong, where there is high 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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Returns:
14 days money back (See conditions)

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

List of Countries

Algeria, Argentina, Australia, Austria, Azerbaidjan, Bahrain, Bangladesh, Barbados, Belarus, Belgium, Bhutan, Botswana, Brazil, Brunei Darussalam, Bulgaria, Cambodia, Canada, Chile, China, Colombia, Costa Rica, Croatia, Cuba, Cyprus, Czech Republic, Denmark, Djibouti, Ecuador, Egypt, El Salvador, Estonia, Ethiopia, Fiji, Finland, France, Gabon, Germany, Ghana, Greece, Guam (USA), Honduras, Hong Kong, Hungary, Iceland, India, Indonesia, Iran, Iraq, Ireland, Israel, Italy, Ivory Coast (Cote D'Ivoire), Jamaica, Japan, Jordan, Kenya, Kuwait, Laos, Latvia, Lebanon, Liechtenstein, Lithuania, Luxembourg, Macau, Macedonia, Madagascar, Malaysia, Maldives, Malta, Mauritius, Mexico, Monaco, Mongolia, Morocco, Myanmar, Nepal, Netherlands, New Caledonia (French), New Zealand, Nigeria, Norway, Oman, Pakistan, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Qatar, Romania, Russian Federation, Rwanda, San Marino, Saudi Arabia, Senegal, Serbia, Sierra Leone, Singapore, Slovak Republic, Slovenia, South Africa, South Korea, Spain, Sri Lanka, Sudan, Sweden, Switzerland, Syria, Taiwan, Tanzania, Thailand, Togo, Trinidad and Tobago, Tunisia, Turkey, Uganda, Ukraine, United Arab Emirates, United Kingdom, United States of America, Uruguay, Venezuela, Vietnam, Zimbabwe

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

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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