Lü Mudan (Green Peony) (綠牡丹)
tea imagery: Dancer opening a fan
Lü Mudan, or “Green Peony”, is green tea shaped by hand into a flower. This page covers the Huangshan version from Anhui: its leaves spread out from the centre in water, like petals. A clear teapot lets you watch them open.
History
Wang Fangsheng developed Huangshan Lü Mudan in She county in 1986. After heating and light rolling, the leaves are partly dried, sorted by size, arranged and secured in a flower shape, then dried fully. The even arrangement takes handwork. “Peony” describes the shape: the classic version is made of tea leaves. Check the ingredients separately for scented or flower-filled blends.
The dancer opening a fan echoes the way these leaves unfold. The tea maker arranges them before brewing; water softens them so they can spread out.
Terroir
She county, Huangshan, Anhui. Elevation depends on the garden supplying the leaves. Soils vary between plots. Humid climate in mountainous southern Anhui. Check the origin, ingredients and weight of each rosette: its weight determines how much water to use.
Leaf
dry leaf: A flat, round rosette, with buds and leaves arranged from centre to edge.
aroma in a warmed vessel: Fresh vegetal aroma, sometimes lightly toasted.
aroma after brewing: Young leaves, with possible floral or chestnut notes.
taste: Fresh green tea with gentle sweetness; strength depends on the leaves and time in water.
finish: Taste while the leaves are still opening. If the strength is right, pour off the tea.
Properties
Traditional descriptions: Traditional Chinese classifications describe green tea as “cooling”.
What to know: Water takes longer to reach tightly arranged leaves. Taste as the flower opens to decide when to pour.
Over a cup of tea: A tea session worth watching together.
Caffeine: Contains caffeine. A large bundle can make a stronger infusion than a small one in the same amount of water.
How to brew
A wide, clear teapot with room for the leaves to spread; pour the tea into cups. One rosette of about 4 g per 250 ml at 85 °C; increase water proportionally for a heavier piece. Time for each infusion: 90 s, 90 s, 120 s.
When to drink
Morning or daytime. Year-round; keep the rosettes dry and protected from crushing. To show a guest an unusual tea shape. Pear or plain biscuits; taste the tea on its own first. With one person or a small group
What to notice
- Find the centre of the rosette.
- Watch which leaves open first.
- Compare the unfolding leaves and the flavour: they change at different rates.
Questions and answers
How do you brew Lü Mudan (Green Peony)?
A wide, clear teapot with room for the leaves to spread; pour the tea into cups. One rosette of about 4 g per 250 ml at 85 °C; increase water proportionally for a heavier piece. Time for each infusion: 90 s, 90 s, 120 s.
What does Lü Mudan (Green Peony) taste like?
Fresh green tea with gentle sweetness; strength depends on the leaves and time in water.
How much caffeine is in Lü Mudan (Green Peony)?
Contains caffeine. A large bundle can make a stronger infusion than a small one in the same amount of water.
What else should I know about Lü Mudan (Green Peony)?
Water takes longer to reach tightly arranged leaves. Taste as the flower opens to decide when to pour.
Related teas