White Peony (Bai Mudan)
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- Fuding City, Fujian Province, China
- Fuing Da Bai Cultivar
- 600 meters
- Spring, 2024
- Spring leaves
- Silver bud with fuzz, tender look
- Meadow and floral
- Light yellow to pale
- Sweet and refreshing, full of tender pekoe feeling,
- Store in airtight, opaque packaging; in cool, dry place
- Improves with careful aging when stored airtight, away from light, in a cool and dry place.
White Peony (白牡丹, Bai Mudan) is a white tea from Fuding City in Fujian, made from the Fuding Da Bai cultivar at about 600 meters. Each pick is a downy silver bud with one or two young leaves. It brews a pale yellow cup with a meadow-and-flowers aroma and a sweet, refreshing taste. It sits in the middle of the white tea family: fuller than Silver Needle, lighter than Shou Mei.
At a Glance
- Tea type: White tea (Bai Mudan, 白牡丹)
- Origin: Fuding City, Fujian Province, China
- Cultivar: Fuing Da Bai Cultivar
- Elevation: 600 meters
- Harvest season: Spring, 2024
- Picking standards: Spring leaves
What Does White Peony Taste Like?
- Dry leaf: silver buds with fuzz and tender leaves.
- Aroma: meadow and floral.
- Liquor: light yellow to pale.
- Taste: sweet and refreshing, with the soft, downy feel of tender buds.
How Is White Peony Made?
White tea is the least processed of all teas. The fresh leaves are withered slowly in sun and air, often for one to three days, and then gently dried. There is no rolling and no firing. It sounds simple, but weather makes it risky: a sudden storm during withering can ruin a batch.
Fuding sits on Fujian’s northeast coast, where a mild, sea-influenced climate and hilly tea gardens make it the heartland of Chinese white tea.
How to Brew White Peony
| Method | Water | Leaf per 100 ml | First steep | Each extra steep | Infusions |
|---|---|---|---|---|---|
| Gongfu (gaiwan or small teapot) | 90°C/195°F | 4g | 5 seconds | +5 seconds | 8 |
| Western (mug or teapot) | 90°C/195°F | 0.8g | 120 seconds | +30 seconds | 3 |
In practice, for gongfu brewing that means about 4.8 g of leaf in a 120 ml gaiwan. Pour the water, wait 5 seconds, then pour off all the tea. Add 5 seconds to each steep after that. For a 350 ml (12 oz) mug, use about 2.8 g and steep for 120 seconds.
Storage and Shelf Life
- Storage: Store in airtight, opaque packaging; in cool, dry place
- Shelf life: Improves with careful aging when stored airtight, away from light, in a cool and dry place.
FAQ
White Peony or Silver Needle?
Choose Silver Needle for the most delicate, bud-only cup. Choose White Peony for more body and a fruitier, fuller flavor.
Does white tea get better with age?
Many white teas mellow and deepen with years of careful storage. Keep it airtight, away from light, in a cool, dry place.
Keep Exploring
- Read: What is white tea and the classification
- Read: Shelf life of 6 different types of tea
- Pairs well with: Silver Needle
- Pairs well with: Dew Crystal Yunnan White Tea
Brewing Method
Chinese Gongfu Tea Method- 90°C/195°F
- 4g
- 5 seconds
- +5 seconds
- 8
Western Cup Method- 90°C/195°F
- 0.8g
- 120 seconds
- +30 seconds
- 3
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Qin –
This is the best bai mudan I’ve met. I like the aroma of meadow and fascinating taste.