Bai Mudan (White Peony) (白牡丹)

tea imagery: Woman with a white peony

Bai Mudan, or White Peony, is a white tea made from a bud with one or two young leaves. Pale buds stand out against grey-green leaves, and the cup often combines floral notes, hay and gentle sweetness. Its lively flavour makes it an inviting introduction to white tea.

History

It uses suitable Dabai or Shuixian cultivars; well-known production areas include Fuding and Zhenghe in Fujian. The main steps are withering, drying and sorting. Drying may use heat, including charcoal. Loose tea shows the buds and leaves clearly; with pressed tea, compression and the proportion of broken leaf also matter. When comparing it with Silver Needle, weigh the tea: Bai Mudan’s bulky leaves take up more space, so equal spoonfuls give different doses.

The name is associated with a pale bud among open leaves, resembling a flower. The woman with a peony in our illustration echoes that image.

Terroir

Fujian, including Fuding and Zhenghe. Elevation depends on the particular garden. Acidic soils; composition and drainage vary between plots. Coastal Fuding and inland Zhenghe have different growing conditions. For comparisons, note the location, cultivar, year and storage conditions.

Leaf

dry leaf: Pale downy buds among grey-green leaves; aged tea has darker colours.

aroma in a warmed vessel: Hay, dried flowers and sometimes honey.

aroma after brewing: Floral and vegetal notes, possibly hints of pear.

taste: Flowers, hay and gentle sweetness; fruity notes depend on the batch.

finish: A lightly sweet floral note may linger. Pronounced dryness is a reason to shorten brewing.

Properties

Traditional descriptions: Fresh white tea is traditionally described as “cooling”.

What to know: Composition and flavour change during withering and drying. Processing and storage matter alongside the raw material.

Over a cup of tea: For daytime tea when you can give the aroma some attention.

Caffeine: Contains caffeine; the amount depends on raw material, dose and brewing.

How to brew

A 200 ml teapot or mug with a roomy filter. 3 g per 200 ml at 95 °C; try freshly boiled water if the flavour is weak. Time for each infusion: 90 s, 120 s, 180 s.

When to drink

Morning or daytime. Year-round. For getting to know leafy white tea. Pear, biscuits or mild cheese; taste without food first. A leisurely breakfast or daytime conversation

What to notice

Compare a bud and a leaf in the dry tea.
Weigh a portion and notice how much space it fills.
Notice how the aroma changes as the tea cools.

Questions and answers

How do you brew Bai Mudan (White Peony)?

A 200 ml teapot or mug with a roomy filter. 3 g per 200 ml at 95 °C; try freshly boiled water if the flavour is weak. Time for each infusion: 90 s, 120 s, 180 s.

What does Bai Mudan (White Peony) taste like?

Flowers, hay and gentle sweetness; fruity notes depend on the batch.

How much caffeine is in Bai Mudan (White Peony)?

Contains caffeine; the amount depends on raw material, dose and brewing.

What else should I know about Bai Mudan (White Peony)?

Composition and flavour change during withering and drying. Processing and storage matter alongside the raw material.