As we all know, fresh tea leaves contain many kinds of aromatic chemical. Some of them are responsible for emitting fragrance which is very important for the quality of tea. These aromatic substances are unstable in nature, and a series of chemical reactions are easy to occur during tea processing. These chemical reactions are the secrets of tea flavor.

Different processing methods and external conditions lead to different fragrances and tastes. Some teas, such as black tea and oolong tea, require relatively complex processing techniques to produce. A series of oxidation and polymerization reactions will take place in the process of making tea under humid and high temperature conditions, which will lead to the reduction of some aromatic substances and the generation of new aromatic substances.

Compared with white tea, the production processes of fully fermented black tea and semi-fermented oolong tea are  relatively complicated. This is probably the reason why there are great differences between black tea, oolong tea and white tea in taste and aroma.

The Core Production Areas Of White Tea In China

Because white tea has undergone the least processing steps, in a sense, white tea has retained more of its own flavor.

This kind of tea is from an organic certified tea garden in Fujian. This tea garden, like most organic tea gardens in China, is located in a mountainous area, far away from cities and managed by professional and technical personnel. The chemical fertilizers and pesticides are not allowed in the tea garden, so the quality of organic tea grown here is very good.

According to the grading standard, this inferior to Bai Hao Yin Zhen tea in grade. But it does not mean this tea is not good. On the contrary, this tea is cost-effective. When brewing, the floral fragrance and Xiang Hao (fur fragrance) are very prominent. It has attracted a large number of tea lovers for its flavour and good tastes.

If you are unfamiliar with white tea and want to give it a try, this organic white tea will not let you down. 

Bai Mu Dan (White Peony)

Bai Mu Dan (White Peony), also known as 'White Peony', is a type of classic white tea from China. It is mainly produced in Nanping County, Songxi County, Jianyang City, Fuding City, Ningde City in Fujian Province, China.

 

Its leaves are densely covered with white fine hairs. After brewing, the pale-green leaves hold the tender buds just like flowers have just bloomed, so the name is white peony.

Features and Classification:

Plump buds are sandwiched between leaves, and the back of the leaves is densely covered with white fine hairs. The leaves and buds of Bai Mu Dan (White Peony) white tea are plump and tender, showing greyish green. The aroma is fresh and lasting after brewing, and the taste is mellow and sweet. The brewed veins become slightly red. Bai Mu Dan tea can be divided into Zhenghe Dabai tea, Fuding Dabai tea and Narcissus (Shui Xian) white tea according to the raw materials it is made.

Bai Mu Dan (White Peony) tea garden

History

It does not have a long history.  Bai Mu Dan (White Peony) Tea was invented in Shuiji Township, Fujian Province before 1922.  Shuiji originally belonged to Jian'ou County, but it was later introduced into Zhenghe County.Since 1922, Zhenghe County began to produce Bai Mu Dan (White Peony) tea and exported it to Vietnam. Now it is mainly sold in the Chinese Mainland, Hong Kong, Macao and Southeast Asia. Traditional Chinese medicine theory believes that it has the effect of reducing internal heat, so some people think it is suitable for drinking in summer.

Classification of white tea by fresh leaves and final product characteristics

• White peony tea is a kind of white tea which is made from large-leaf variety and traditional processing technology.
• Gongmei tea is the tea produced by the traditional process using small-leaf leaves as raw materials.
• Shoumei tea is made from leaves of large-leaf or small-leaf variety without buds. 

Fresh leaves

Picking standards: High-grade Bai Mu Dan (White Peony) is strict with raw materials (fresh leaves). According to different requirements of grades, Bai Mu Dan (White Peony) tea are made from tea buds and one bud with one immediate young leaf or one bud with two young leaves.

The tea variety family used to produce white peony is the "Dabai" variety. In eastern Fujian, people use Fuding Dabai. In northern Fujian, Zhenghe and Dabai varieties are used. The difference of tea varieties leads to two different types in Bai Mu Dan (White Peony): Fuding variety and Zhenghe variety.

The date of picking also has a great relationship with the quality of Bai Mu Dan (White Peony) tea. The most suitable picking date is around the Qingming Festival in spring.

Dried leaves of Bai Mu Dan (White Peony) tea

Tea plant varieties

The tea variety family used to produce Bai Mu Dan (White Peony) is "Dabai" variety. In eastern Fujian, people use Fuding Dabai. In Northern Fujian, Zhenghe and Dabai varieties are used. The difference in  the Bai Mu Dan (White Peony) tea plant leads to two different types of Bai Mu Dan (White Peony): Fuding variety and Zhenghe variety.

Picking standards

Bai Mu Dan (White Peony) tea can be picked in batches all year round, and the following standards should be followed when picking to ensure the quality and output of the tea.

Some of the common standards are as follows.

1.Don't pick tea on rainy days.

2. Tea leaves with dew on them can not be picked.

3. Purple buds are not suitable for picking.

4. Tea leaves by pests and diseases are not suitable for picking.

5. Over-mature and old leaves should not be picked.

6. Unhealthy buds and leaves can not be picked.

7. Frost-damaged tea leaves can not be picked.

Tea picking can be done in spring, summer and autumn. Most of these happen in the spring.

Common varieties that can be used to make Bai Mu Dan (White Peony) tea are Fuding Dahao, Fuding Dabai, Fu'an Dabai, Zhenghe Dabai, Shuixian and Gele. Different varieties of Bai Mu Dan (White Peony) have different features.

Processing steps

The primary processing procedure of Bai Mu Dan (White Peony) is basically the same as that of Bai Hao Yin Zhen tea: fresh leaves → withering → baking → Maocha(rough tea).

Compared to making processes of other teas, there are only two main processes for making white peony: withering and baking, but these two steps are hard to master.

Processing of Bai Mu Dan (White Peony) tea - Withering

Withering

The picked fresh tea leaves should be exposed to the sun for a period of time, and then briefly piled to promote oxidation. During this period, the enzymes in the tea interact with other components to form new chemicals, which are the internal key factors of Bai Mu Dan (White Peony) tea's taste and aroma. According to the taste, picking time and picking weather of finished products, the drying process may last for 1-3 days, and the piling step takes half an hour to 3 hours.

Baking

The drying process in Bai Mu Dan (White Peony) can last for 1 to 3 days, and then it is simply piled together, baked and dried, so as to be packaged. Tea leaves should be carefully handled carefully in the whole process to prevent the destruction of cell structure. If not handled properly, it may lead to unnecessary oxidation and quality degradation.

The key to the production process of white peony is withering. It is better to choose the appropriate weather according to the climatic conditions, preferably the sunny weather in spring and autumn or the sunny weather in summer.  At the same time, it is better to adopt indoor natural withering or compound withering methods. 

Flavour

Bai Mu Dan (White Peony) is sometimes favored by some white tea lovers, because its taste is fuller and more mellow, and its aroma is stronger than that of Bai Hao Yin Zhen Tea, another major variety of white tea. The latter is made of young tea buds, so it is softer and more subtle. The typical taste of Bai Mu Dan (White Peony) is the result of the combined effects of processing methods and tea varieties.

Bai Mu Dan (White Peony) tea with good quality has obvious sweet and clear flavor, accompanied by pekoe, floral, grass fragrance. The taste will change significantly with the brewing times. After brewing, the Bai Mu Dan (White Peony) tea is mostly transparent amber and yellowish. Such a special good tea is worth a try.