Bai Mu Dan 2012

Try this tea first
Product code: CSTVI-259

Here is an aged white tea pressed into a cake from the Fujian province in eastern China. The enthusiasm for this product since the early 2000s has gradually given rise to an expertise among tea craftsmen who wish to distinguish themselves. Mr. Wang's skilful processing of buds and leaves caught our attention.

The Zhenghe Da Bai cultivar, having more body than its cousin Fuding Da Bai, allows for a better maturation of the tea as the years go by and gives a light and refreshing liquor typical of white teas. This is sustained by the marked expression of stewed fruit flavours (apple and pear), harmonised with subtle woody notes (empyreumatic), resulting in a pleasant finish that only this type of tea can achieve.

Ready to drink to everyone's delight.

Try this tea first
Teapot Method
balance Quantity / 250ml of water
1.5
thermometer Temperature of infusion
85
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion time
4 - 5 min
Gaiwan Technique
balance Quantity / 150ml of water
3
thermometer Temperature of infusion
85
Rinse leaves
  1. Pour water, at recommended temperature for the infusion, on to the leaves.
  2. Allow leaves to soak for 5 to 10 seconds.
  3. Strain off the rinse water and begin your infusion.
lined-clock Infusion time 1
30 - 45 sec
lined-clock Infusion time 2
20 - 35 sec
lined-clock Infusion time 3
40 - 55 sec
Flavour wheel Identify the principal aromatic notes of a tea
Floral Fruity Woody Earthy Spice Vegetal
Similar Aromatic Profiles

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