White Peony Cake Description:
Some of the most coveted white tea from China comes from the Fuding region of Fujian Province, China. In the West its often thought that fresh white tea from the year of harvest is best. Yet in the East this is not necessarily true. In fact, the current trend in China and other parts of Asia is the appreciation of all things aged. Like aged puerh, aged white tea cakes are an experience all their own. As these White Peony (Bai Mu Dan) cakes age more subtle and complex flavors appear.
Our White Peony cakes have more woody and smooth taste than is typical of White Peony with a slightly sweet finish.
Each cake is approximately 270 grams.
Ingredients:
Fuding China White Tea
White Peony Tea - Bai Mu Dan - Significance
Literally meaning White Peony, Bai Mu Dan comes from Fujian Province, China. Leaves are sun dried after plucking and then piled for a short time. Finally the leaves are baked to be finished for shipping.
Bai Mu Dan, also known as Bai Mudan, White Tea was developed in the 1920s in Fujian as China worked to meet the demand for unique teas from the United States and Europe. Bai Mu Dan is usually a bud and either one or two small open leaves. When you look at the dried leaves they resemble small peony flowers; hence the name White Peony Tea. The bud in Bai Mu Dan is shorter than Bai Hao Silver Needle White Tea typically, as it is made from different cultivars of Camellia Sinensis. Bai Mu Dan is also dried in the sun. However,it is typically baked after drying resulting in a wide array of colors in the leaves from silver to the dark brown you would expect from a black tea. Still,the tea is only around 5-7% oxidized. This white tea can be brewed just like Bai Hao, however you should experiment with brewing it like an oolong, with a water temperature up to 190° Fahrenheit and 3-5 minutes of steeping. It produces a very different flavor depending on how it is prepared. Brewed as you would a white tea you get a smooth floral tea. Brewed as you would an oolong (closer to 190°) and you will get strong muscatel flavors with a hint of nuttiness from the very pale yellow liquor. Unlike Bai Hao, this tea is used as the base for most flavored white teas, as it is produced in much larger quantities making it a more cost efficient.
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- Western Style:
- Add boiling water to mug and allow the water to cool to 170°-185° or simply wait 2-5 minutes. Break off and steep roughly 1 Tbsp or 3-4 grams of tea per 8 oz of water. Steep for 4 minutes. It may be well worth experimenting with water closer to 170°
- Gaiwan Steeping:
- Break off and steep roughly 1 g per oz of your gaiwan. Steep 30 seconds for the first infusion and add 15-30 seconds for each additional steeping. Steep as long as you are happy with the flavor.
