Bai Mu Dan 2017

from €12.00

White Peony (Bai Mu Dan) is a traditional Fujian white tea made from one bud with one or two young leaves. This 2017 vintage has been naturally aged, giving the tea a deeper amber liquor and a more profound, rounded taste. Over time, its light floral freshness has matured into notes of dried fruit, wood, and gentle herbs, with a soothing, full-bodied sweetness and long finish.

Gram:

White Peony (Bai Mu Dan) is a traditional Fujian white tea made from one bud with one or two young leaves. This 2017 vintage has been naturally aged, giving the tea a deeper amber liquor and a more profound, rounded taste. Over time, its light floral freshness has matured into notes of dried fruit, wood, and gentle herbs, with a soothing, full-bodied sweetness and long finish.

  • The infused buds and leaves resemble the shape of peony petals in bloom—buds like the flower’s center, surrounded by leaves like unfolding petals—hence the name White Peony (Bai Mu Dan).

  • With years of natural storage, it has developed a richer, deeper profile compared with fresh White Peony. Aging enhances its body and creates warming, layered flavors with dried fruit and herbal complexity, making it both flavorful and restorative.

  • In Chinese tea culture, there is a saying: “One-year tea, three-year medicine, seven-year treasure” (一岁茶，三年药，七年宝). It means fresh white tea is delicate, but with aging it gains soothing and health-supportive qualities, prized for digestion, circulation, and immunity.

  • Deep amber liquor; smooth and full-bodied; notes of dried jujube, stewed fruit, and soft herbal-woody undertones; long, warming, and comforting finish.

Recommended Gongfu Brewing Method

Recommended Teaware:

  • Porcelain gaiwan (clear, bright liquor)

  • Yixing clay teapot (rounder, deeper body)

Water Temperature:
100 °C (boiling water brings out aged depth).

Brewing Instructions:

  1. (Optional) Quick rinse with boiling water to awaken the tea.

  2. Tea-to-water ratio: 1 g per 30 ml (1:30).
    Example: 5 g for a 150 ml gaiwan.

  3. First infusion:

    • Gaiwan: ~20 s at 100 °C

    • Yixing: ~50 s at 100 °C

  4. Subsequent infusions: Add ~10 s per round.

This 2017 White Peony can be brewed 6–7 times, gradually releasing its aged fruitiness, herbal depth, and mellow sweetness.

Essential Info

Chinese Name: 白牡丹 (Simplified & Traditional)

Region: Fuding, Fujian Province, China
Harvest Time: Spring 2017

Description:
This 2017 Fujian White Peony (Bai Mu Dan) is an aged white tea made from one bud and two leaves. Naturally stored for years, it now brews a deep amber liquor with smooth, full body and layered flavors of dried fruit, jujube, and gentle herbs. Rich, warming, and restorative, it embodies the value of aged white tea.

Tasting Profile:
Color: Deep amber
Body: Smooth, rounded, warming
Notes: Dried jujube, stewed fruit, herbal-woody undertones
Finish: Long, mellow, comforting