Bai Mu Dan which basically means “white peony” in Chinese. This tea is made from a single bud and two leaves, which gently unfold in your tea pot, resembling the petals of a peony blossom, hence its name. Like other teas, this tea also comes from the tea plant camellia sinensis. It comes from two specific tea bushes called Da Bai (Large White) and Narcissus tea bush.
This white tea was first produced in the Chinese Fuding and Zhenghe counties in the Fujian Province and it is the second finest white, only after Silver Needle Tea.
Bai Mu Dan(White Peony) brewing guidelines
Teaware: 12 oz. glass or porcelain pot
Amount: 2 Tbs of tea leaves
Water: 190F filtered water
Infusion: First infusion at least 2 minutes. The leaves are good for 5 infusions. Add a little more time for each subsequent infusion.
The Beneficial Health Effects of White Peony Tea
The highest grades of Bai Mu Dan usually have over 30% more polyphenols than most other teas, although Silver Needle White Tea has even more polyphenols than Bai Mu Dan. The main composition of tea polyphenols are catechins and flavone, making White Peony tea rich in anti-oxidants, and has been reported to help prevent hardening of the arteries and remove toxins from the body.
Grades of White Peony Tea
In China, the highest grades of Bai Mu Dan offer you leaves covered with a fine, silvery white down, a sweet taste and a light color. High grades tend to be hard to find, but lower grades are likely to be more common, offering you a nutty and smoky flavor, as well as having a darker color when infused. So if you happen to come across a higher grade, do not miss the opportunity to taste it.
This tea shares a lot of common ground with other white teas, so for more information on white teas in general, check out white tea health benefits.
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