Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Studio preview
Bái Mǔdān Xīn Chá
Gaiwan
Bái Mǔdān Xīn Chá白牡丹新茶
bái mǔdān xīn chá
- Origin
- China, primarily Fújiàn (福建) (Fuding/Zhenghe as classical centers)
- Tea type
- White Tea
- Water temperature
- 80 °C
- Gongfu water temperature
- 80 °C
SKU · BAI-MUDAN-XIN-CHA-CN
Tea dossier
Provenance and specifications
- Origin
- China, primarily Fújiàn (福建) (Fuding/Zhenghe as classical centers)
- Tea type
- Gaiwan
- SKU
- BAI-MUDAN-XIN-CHA-CN
Brewing recipes
- Gongfu: 80°C, 5 g / 100 ml, 10s, 4 steeps
- Western: 72°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier
Brewing, origin and taste notes
Brewing
- Teaware
- gaiwan (盖碗) or small teapot made of porcelain/ceramic.
- Water temperature
- 80 °C
- Gongfu water temperature
- 80 °C
- Tea amount
- 5 g
- Gongfu water volume
- 100 ml
- Tea-to-water ratio
- 10 s
Origin
- Tea type
- White
Taste
- Taste
- soft, sweet, with noticeable "body"; moderate astringency.
- Sensory Source Descriptor Cz Intensity
- 3
- Sensory Source Descriptor H Intensity
- 5
- Sensory Source Descriptor L Intensity
- 1
- Sensory Source Descriptor Li Intensity
- 3
- Sensory Source Descriptor Pc Intensity
- 1
Details
- Cultivar
- Come per gli altri bianchi del Fujian, le basi sono Fuding Da Bai / Da Hao e Zhenghe Da Bai, oltre a popolazioni locali di arbusti.
- Picking
- spring, by hand. Too coarse leaves make the tea heavy and grassy; too many buds bring the style closer to Yin Zhen.
- Cultural Significance
- in many tea schools, Bái Mǔdān (白牡丹) is recommended as the first "serious white tea" — it forgives brewing errors and shows the character of the region.
- History
- Bái Mǔdān (白牡丹) developed as a category of white tea (白茶) that makes the white style more accessible: it is simpler to produce and gives stable results in the cup.
- Name Breakdown
- — «ነጭ ፒዮኒ»። ስሙ ከተመረተ ቅጠል ምስል ጋር የተያያዘ ነው፡ የሚበቅሉ ቡቃያዎችና ቅጠሎች እንደ አበባ ቅጠል ይመስላሉ።
- Amino Acids
- responsible for sweetness, softness and "umami" sensation.
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Region coverage: China, primarily Fújiàn (福建) (Fuding/Zhenghe as classical centers)
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