Bai Mu Dan-White Peony-Nonpareil

White Peony-Bai Mu Dan is the second finest White tea after Yin Zhen-Silver Needle.
White Peony, incorporates one bud and two tiny leaves, plucked in early spring, covered with tiny silver/white fuzz on one side and touting a deep sage green color on the other side.
White Peony is grown primarily in the Fujian Province of China and it is made from very small buds and leaves that are plucked in early spring.The best Bai Mu Dan is produced using the two leaves and a bud proportion and is naturally or mechanically withered to produce leaves that are not black or red but green in color.

Other names: Pai Mu Tan, White Peony

Origin: Fuding, Fujian Province of China

Grade: Nonpareil,Made from Pre-Qingming Bud+One tender leaf

Taste:
White Peony has a bold taste with hints of oak, nut and vanilla with an apricot color brew. This delicate, light white tea has a very clean, fresh taste with delicate floral notes.
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.

Appearance:
The leaves are multi-colored like autumn foliage. Produced using 1 tender leaf and a bud proportion. Long and straight tea leaves.
The brewed leaves are in very pale green or golden color. Fruity and darker then Silver Needle, yet not as strong as Shou Mei.

Health Benefits:
Like Silver Needle, Bai Mu Dan is known to have anti-toxin and cooling properties to help to decrease body heat.
While Chinese tea drinkers have been hip to white tea’s benefits since the Ming Dynasty, until recently it was virtually unknown outside of Asia. Not anymore.
Today, everyone from chefs to medical researchers is praising white tea’s delicate flavor and purported health benefits. Market researchers predict consumers will soon share their enthusiasm, turning white tea into one of the hottest new food trends. White teas are unfermented teas made from very young tea leaves or buds that are steamed immediately after harvest to inactivate polyphenol oxidase and then dried. Consequently, white teas usually contain higher concentrations of catechins than other teas.