Bai Mudan, or White Peony Tea, is a type of White Tea, which includes varieties such as Bai Mudan, Bai Hao Yin Zhen (Silver Needle), Gong Mei, Shou Mei, and new processing method white teas. Bai Mudan is made from the first bud and one or two leaves of the Da Bai (large white) or Shuixian tea plant varieties. It undergoes specific processes including withering, drying, and sorting. It is mainly produced in Fuding and Zhenghe counties of Fujian Province. The name “White Peony” comes from its appearance: green leaves with silver-white downy tips resembling flowers, and when brewed, the green leaves cradle the tender buds, much like a peony bud about to blossom.
Brewing Method of Bai Mudan
Utensils:
The choice of utensils for brewing Bai Mudan is not particularly restrictive, but using a Gaiwan is recommended as the best option. A gaiwan not only allows you to appreciate the state of the tea but also does not absorb the aroma of the tea leaves.
1. Warming Utensils
Warm the gaiwan, fair cup, and Teacups with boiling water. This helps in releasing the aroma of the tea.
2. Preparing the Tea
Place 5 grams of Bai Mudan into the gaiwan. Adjust the amount according to your personal taste preferences.
3. Washing the Tea
Use water at a temperature of 95-100 degrees Celsius to rinse the tea. If it is wild-grown tea, use boiling water to wash the leaves, which can help release the internal substances.
4. Pouring Water
Pour water around the edge of the cup or pour it in a fixed spot, ensuring that the speed of pouring remains steady throughout the process.
5. Brewing
Pour 110 milliliters of boiling water (95-100 degrees Celsius) into the gaiwan, let it sit for 5 seconds, then drain out the tea liquor. Ensure that all the tea liquor is drained out. For subsequent infusions, increase the Steeping time by 3-5 seconds each time.
Bai Mudan is a type of white tea, and the brewing process consists of four steps: warming the cup and utensils, adding tea leaves, pouring water, and draining the tea liquor. When brewing, note that the water temperature must be 100 degrees Celsius, and the amount of tea used is generally 5 grams for a 110-milliliter gaiwan.