Zhenghe Bai Mudan "White Peony" (50g)


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Bai Mu Dan or Pai Mu Tan, which basically means “white peony” in Chinese. Originate from the Fujian province and are produced in the area located between Zhenghe and Funding. What makes a great White Peony tea is its processing method, a careful set of steps that ensure that this tea undergoes as little oxidation as possible and is kept as natural as possible. This tea is made from a single bud and two leaves, which gently unfold in your tea pot, resembling the petals of a peony blossom, hence its name. Leaves mixture of light and dark green and lots of silvery buds.

Taste note

White Peony has a fresh bamboo aroma, a full-bodied mouthfeel and a lightly sweet flavor with notes of melon and grape.

Health benefits

Bai Mudan tea is a drink with low caffeine content, so the is provides us the antioxidant benefits of tea tannins and polyphenols without the stimulating effects of caffeine. This tea is very suitable when there is anxiety, street or nervousness, because it is rich in magnesium, and also for its low degree of oxidation. It provides high doses of amino acid theanine, with calming effects for the nervous system. Their antioxidants effects help lower cholesterol.


Choose good quality water when brewing your tea. This should be preferably bottled or filtered water.

  • Warm up the tea pot with the boiling water, use 2-5 grams of tea, and pour small amount of the boiling water into the teapot and pour out, then pour 225-250 ml of hot water and cover pot for a 1 minute before serving.
  • The shorter the steep the milder the tea will be, so adjust to your own taste.
  • Boiling temperature – 75 - 80°C (167-176°F).
  • You can use this amount of tea 4 to 5 times, but for each additional brew you should add 30 seconds to the steeping time.
  • You must fully drain the teapot each time to stop the tea leaves from brewing.
  • The tea leaves come unrolled for full flavour.