White Peony (Bai Mudan) is one of the most exquisite and revered varieties within the Chinese white tea category. With its origin tracing back to the early Qing Dynasty (1644-1912), this tea embodies centuries of history and tradition, hailing from the lush landscapes of Fujian Province, specifically the Fuding County.
The name "White Peony" evokes images of delicate beauty and elegance, which are apt descriptions for both the tea plant and the finished product. Unlike other teas that emphasize rolling and shaping, white teas like Bai Mudan undergo minimal processing, preserving their natural qualities and subtle flavors.
To produce White Peony, only the top two youngest leaves and buds of the tea plant are harvested, typically in late spring. The freshly picked leaves and buds are then spread out on bamboo mats or screens and allowed to dry naturally under the sun or indoors with controlled airflow. This meticulous process ensures that the tea retains its inherent sweetness and floral notes.
When brewing White Peony, it is essential to use water that is neither too hot nor too cold, ideally around 80-85°C (176-185°F). The tea leaves should be gently rinsed with hot water to awaken their flavors before making the first infusion. Subsequent steepings can be made with increasing temperatures to fully extract the tea's nuances.
Upon tasting, White Peony offers a harmonious blend of light sweetness, floral aromas, and a smooth, clean finish. It is often enjoyed for its calming effects and health benefits, including antioxidant properties and potential stress relief.
As a testament to China's rich tea heritage, White Peony continues to captivate tea enthusiasts worldwide, offering a window into the timeless art of tea cultivation and enjoyment. Whether savored alone or shared among friends, this white tea variety remains a symbol of peace and tranquility in a fast-paced world.