Bai Mu Dan (Spring 2026)

A Distinctive White Tea from Yunnan Bai Mu Dan (White Peony) is one of the world’s most celebrated white teas. While traditionally associated with Fujian Province, this exceptional version comes from Yunnan, where it is crafted from local large-leaf Assamica tea trees. Harvested in Spring 2026, the tea is made from tender buds and young leaves carefully picked at their peak freshness. It is produced by a small family-owned tea farm using a traditional charcoal finishing process — a rare technique that adds remarkable depth and warmth to the tea while preserving its delicate character. Appearance and tasting notes The dry leaves feature silvery buds covered with fine down alongside slender green leaves on delicate stems. Their aroma is soft and inviting, combining floral and fresh herbal notes with subtle hints of resin and gentle wood smoke. The infusion is crystal clear with a beautiful golden-yellow hue. Its bouquet is elegant, refined, and balanced, offering floral and herbaceous aromas complemented by delicate berry brightness and subtle roasted nuances from the charcoal finish. The liquor is smooth, juicy, and naturally sweet, revealing notes of wildflowers, baked apples, meadow herbs, and ripe berries with a gentle touch of spice. The finish is clean, refreshing, and pleasantly sweet, lingering softly on the palate. Character and Experience This Bai Mu Dan is a wonderfully balanced everyday white tea that refreshes both body and mind. Its light yet expressive character encourages clarity, creativity, and a positive mood while providing gentle, sustained energy without heaviness. Although forgiving to brew, a little attention to water temperature and steeping time allows this tea to reveal its full complexity. It is an excellent choice for morning tea sessions or a peaceful afternoon break. How to brew Gongfu Style Porcelain gaiwan or glass teaware • Water temperature: 85°C (185°F) • Tea-to-water ratio: 3–4 g per 100 ml • Begin with short infusions of 5–10 seconds, increasing each subsequent infusion by 5–10 seconds • Enjoy 5–6 infusions while maintaining excellent flavor and aroma. Western Style • Glass or porcelain teapot • Water temperature: 85°C (185°F) • Tea-to-water ratio: 8–10 g per 1 litre • Warm the teapot with hot water, add the tea leaves, then pour in water cooled to the correct temperature. • Steep for 4–5 minutes before serving. Origin • Tea: Bai Mu Dan (White Peony) • Type: Chinese White Tea • Origin: Yunnan Province, China • Harvest: Spring 2026 • Leaf Grade: Young buds and tender leaves • Processing: Traditional charcoal-finished white tea