White Peony Bai Mu Dan
Origin: Fuding, Fujian Province
Varietal: Fuding Da Hao
Altitude: 600 meters
Picking: Bud and top leaf
Know your tea: Bai Hao (Silverneedle, which is made only of the bud) is the highest grade of white tea, and Bai Mu Dan (which comprises of the bud and top leaf) is the second-highest grade of white tea. Bai Mu Dan is, however, the best in terms of bang-for-buck white tea when it comes to flavors' complexity (in our humble opinion). The leaves lack the visual finesse that Bai Hao has, but the liqueur is thick, fragrant and rich. Fuding teas in particular benefit from fair weather and rich loamy soil giving them a very special sweet and fruity quality.
Ingredients: 100% pure tea
Tasting Notes: sweet, earthiness of goji berries, slightly muscatel.
Liqueur Body: champagne-colored liqueur with a thick body and slightly tingly, cooling sensation.
We encourage you to experiment with the amount of leaves, amount and temperature of water, and infusion times to reach your preferred strength of tea, but here's a suggestion for this particular tea:
Rinse your tea before the first infusion, to 'awaken' the leaves. You can do this by just submerging the leaves in warm water at the prescribed temperature for each particular tea, and then discarding that water. This will also preheat the vessel and prevent the water temperature from drastically falling during the infusion.
Most reinfusions require the same or higher temperatures than the first infusion because the leaves will already be moist, but the time for each reinfusion will first reduce till a certain number of reinfusions, and then it will need to be increased till you've maxed out the potential of the leaves.