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Bai Mu Dan White Tea
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Bai Mu Dan is regarded as the second best version of white tea, placing only after Bai Hao Yin Zhen. Similar to its superior cousin, Bai Mu Dan buds and leaves are produced from the cultivars of the Da Bai or Great White tea tree family, in the Fujian province of China. The difference is it uses one leaf shoot and two immediate young leaves instead of the unopened buds only.
Also similar to Yin Zhen, this tea is known for its cooling properties that reduce excessive body heat inside the body that can cause many diseases. This tea is also highly valued for its high polyphenol content, an antioxidant that protects your body against the effects of free radical. Simply put, an anti-cancer substance. White tea has three times as many of these polyphenols as black or green tea, and also repair skin damage and slow down aging and sagging of skin.
The caffeine content of Bai Mu Dan, like other White teas, is very low. It is for this reason that some people drink it as a pre-bed beverage, claiming it soothes them into a peaceful slumber. Because of this lack of caffeine, White teas have become popular in the Western regions of the world.
The leaves are maintained in a very natural state, as the processing only involves two steps: steaming and drying. This may seem like a quick and easy process, but it requires great skill and precision. They are naturally dried a first time, then steamed, and then exposed to slight heat for the second round of drying.
Other names: Chinese name: 白牡丹. Bai Mu Dan is also known as Pai Mu Tan and White Peony White Tea.
Appearance: Bai Mu Dan tea exhibits a ratio of one bud to either two or three leaves. These leaves are long and straight, but open up in a show of beauty like a peony blossom when steeped in hot water. The brew is a very pale golden or green color.
Taste/Aroma: Bai Mu Dan has a very calming, peony flower-like aroma. It soothes both the body and the soul, and its healing properties can be felt as you sip on a cup of this hot White tea. The taste itself is fresh and sweet, and goes down the throat smoothly with a delicate lingering fragrance. Darker and more fruity than Silver needle.
Origin: Fujian Province, China
Harvest Period: 2010
Brewing Guide: 1 to 2 teaspoon (2 grams) of tea leaves is recommended for every 150ml (5 oz) of water. Ideal water temperature is between 85°C (185°F) to 90°C (194°F). For the first and second brewing, leaves should be steeped for about one minute. Gradually increase water temperature and steeping time for subsequent brewing. It is also recommended that you use porcelain or glass-based teaware. Warm the steeping vessels by rinsing them with hot water prior to brewing.
Brewing methods vary widely by tea and individual preferences. The brewing instruction above is a only a simple guideline but will produce an excellent cup nonetheless. As with any tea, do experiment and do share with us your brewing techniques to get the best out of this tea.
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