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Bai Mudan - Wikipedia, the free encyclopedia

Bai Mudan
From Wikipedia, the free encyclopedia

Bai Mudan (Chinese: ; literally "white peony") is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves.[1] Bai Mudan is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of white tea, Bai Hao Yinzhen. The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of Bai Mudan is a result of both the processing and the tea plant cultivars employed in the production.[2]

Bai Mudan tea

Type:

White

Contents
1 Production Processing 2 Tasting and brewing 3 See also 4 Varieties 5 References

Other names: Origin:

Mudan White tea Mutan White tea White Peony tea Fujian Province, China

Production Processing
The family of tea cultivars used in producing Bai Mudan are the "Dai Bai" varieties. In eastern Fujian, the cultivar Fuding Dai Bai is used. In northern Fujian, the Zhenghe Dai Bai cultivar is used.[2] The differences in the plant yield two distinct styles of Bai Mudan: the Fuding variety and the Zhenghe variety.[3]

A fruity tea, similar to description: Yinzhen but fuller in body and more floral in aroma, yet not as astringent as Shou Mei. Quick

Genuine Bai Mudan is a white tea, therefore, it is a slightly oxidized tea.[1][2] The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tealeaves interact with other constituents to form new materials that result in the final taste and aroma character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 to 3 days and the piling between half and 3 hours.[4] The leaves are then baked to dry for packing. It is important to note that the handling of the leaves remains gentle and non-intrusive throughout the process to avoid breaking of the cell structure. This is needed because once the cell walls are physically broken, oxidation of the leaves quickens and the quality will be compromised.[2][4] Although the processing steps are simpler than those for other teas, the long process and the variable factors during which are key cost factors. For example, a sudden rainstorm during the lengthy withering can be destructive.

en.wikipedia.org/wiki/Bai_Mudan

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12/13/13

Bai Mudan - Wikipedia, the free encyclopedia

Tasting and brewing


You will notice a very mild peony aroma when brewing the tea and a floral aroma, the tea is best brewed with good mineral water and at 70C to 80C (158F to 176F). The brew is a very pale green or golden color. The flavor is fruity; stronger than Silver Needle, yet not as strong as Shou Mei. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency, and grassy flavors.

See also
Silver Needle tea White tea Robert Fortune Shou Mei tea

Varieties
Gushan Baiyun otherwise known as Drum Mountain White Cloud is a good quality Bai Mu Dan, originally grown by Buddhist monks at the monastery on Drum Mountain in the Fujian Province. The tea has a nutty aroma and was apparently tasted by Robert Fortune on his trip to China.

References
1. ^ a b , , pp 236 ISBN 7-80511-499-4 2. ^ a b c d Tea Guardian. "White & Other Lightly Oxidized Teas" (http://teaguardian.com/nature_of_tea/whites.html). Retrieved 20 December 2010. 3. ^ Tea Guardian. "Lightly Oxidized: White Teas: White Peony" (http://teaguardian.com/Tea_Varieties/white_baimudan.html). Retrieved 20 December 2010. 4. ^ a b , , ISBN756152506

Master Lam Kam Cheun et al. (2002). The way of tea. Gaia Books. ISBN 1-85675-143-0. Christopher Roberson (2000), White tea (China) (http://pages.ripco.net/~c4ha2na9/tea/faq.html#4.7.) from Usenet's rec.food.drink.tea FAQ, via pages.ripco.net Retrieved from "http://en.wikipedia.org/w/index.php?title=Bai_Mudan&oldid=541201466" Categories: White tea Chinese tea Chinese tea grown in Fujian This page was last modified on 28 February 2013 at 09:59. Text is available under the Creative Commons Attribution-ShareAlike License; additional terms may apply. By using this site, you agree to the Terms of Use and Privacy Policy. Wikipedia is a registered trademark of the Wikimedia Foundation, Inc., a non-profit organization.

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