Good Bai Mu Dan/Pai Mu Tan/White Peony
Posted: Nov 8th, '08, 00:55
Hey guys....Salsero suggested that I post some one the white forum since the activity here is a bit lacking. Anyway, I thought I would share my pick for the best Bai Mu Dan of this year so far. One a side note, for those of you that do not know, White Peony, Bai Mu Dan, and Pai Mu Tan all refer to the same type of white tea. I have also seen it referred to as "White Hairy Monkey" as well, but much less often than the others I listed. This tea is composed of the new sprouting leaves as well as the center sprout, known as the needle. This tea is typically picked between March 15th and April 10th and is naturally left to whither to produce leaves of a light green to white silvery color (though in some you may find some reddish or redish/brown leaves) once picked. Some is mechanically whithered but the best ones are naturally whithered. *Onto my pick for a good one!
*In Pursuit of Tea's Bai Mu Dan*
-The leaves and buds were of good quality but the taste was exceptional for the price. One of the things noted by the processor that I particularly noticed before I even read it was the lingering bean sprout character. It starts off very clean and sweet on the palate and finishes with a taste that will remind of if took the freshest white bean sprout and snapped it in half and smelled and tasted it at the same time. It also holds up to several infusions. I personally brewed this one at 150F and used 3.5 gr. in my 4oz gaiwan.
-Nick (TaiPing)
*In Pursuit of Tea's Bai Mu Dan*
-The leaves and buds were of good quality but the taste was exceptional for the price. One of the things noted by the processor that I particularly noticed before I even read it was the lingering bean sprout character. It starts off very clean and sweet on the palate and finishes with a taste that will remind of if took the freshest white bean sprout and snapped it in half and smelled and tasted it at the same time. It also holds up to several infusions. I personally brewed this one at 150F and used 3.5 gr. in my 4oz gaiwan.
-Nick (TaiPing)