Bai Mu Dan tea

Bai Mu Dan (Chinese: ???, Pinyin: bái m? d?n, Jyutping: baak6 maau5 daan1) is a White teathat is a cheaper version of Yinzhenwith less buds and more leaf; it is produced in the spring and is usually covered in white downy. It is widely consider to be the second grade of white tea. The tea is usually grown in the Fujian Provinceof China from Da Bai or Large White tea trees.

Processing

Image:Apicwhiteneedle.jpg The processing rules require this tea only be picked between March 15 and April 10. It is not picked on days that may be raining or if the dew has not dried or if there is frost on the ground. No purple buds are allowed and the stems must not be too long or too short. Leaves damaged by wind, handling, insects or partially open are rejected and put into a lower grade. The best Bai Mu Dan is produced using the two leaves and a bud proportion and is naturally or mechanically withered to produce leaves that are not black or red but green in color.

Tasting and brewing

A delicate lingering fragrance and a fresh mellow sweet taste devoid of astringency or grassy flavor with a shimmering clear infusion. You will notice a very mild peony aroma when brewing the tea and a floral aroma, the tea is best brewed with good mineral water and at 70°c (158°F) to 80°c (176°F). The brew is a very pale green or golden color. Fruity and darker then Silver Needle, yet not as strong as Shou Mei. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and grassy flavors.

See also

• Bai Hao Yinzhen tea
• Robert Fortune
• Shou Mei tea

Varieties

• Gushan Baiyun otherwise known as Drum Mountain White Cloud is a good quality Bai Mu Dan, originally grown by Buddhistmonks at the monastery on Drum Mountain in the Fujian Province. The tea has a nutty aroma and was apparently tasted by Robert Fortuneon his trip to China.

References

• Babelcarp, On Bai Mu Dan, on Gushan Baiyun
• Greentealovers (2005): White Tea types and their proper preparation
• Master Lam Kam Cheun et al (2002). The way of tea. Gaia Books. ISBN 1-85675-143-0.
• Christopher Roberson (2000), Rec.food.drink.tea FAQ.
• Culinary Teas, White Peony product page.
• Holy Mt. Trading Co., White tea product page.

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It uses material from the Wikipedia article Bai Mu Dan tea.