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White Tea · 2014
2014 Wild Fuding Bai Mu Dan (White Peony) White Tea Drip Bag
Qualifies for free shipping
A 12-year aged Bai Mu Dan from wild Fuding trees, in a drip bag. Honey, dates, dried fruit, woody warmth, without any kit.
Estimated delivery Tuesday, 2 Jun
What is Wild Fuding Bai Mu Dan?
Bai Mu Dan from wild trees, picked in 2014 and aged for twelve years. Then put in a drip bag. The format is unusual for an aged white tea, but the reasoning is straightforward: Bai Mu Dan suits short infusion times, and a drip bag is a different way to do a short infusion.
The cup delivers most of what a careful short-steep session would. You get one round, not eight, but the round you get is full and surprisingly clean.
Oxidation
Stimulation
Fermentation
Body
Tasting Notes
Bright amber liquor. Honey, dried fruit, dates, woody warmth. Long sweet finish.
Brewing Instructions
Amount
1 pack / 200 ml
Temperature
80-90°C / 176-194°F
Infusions
Up to 10
Infusion Time
20 sec (+5 sec every new infusion)
Needs Rinsing
Yes
Origin
Origin
Fuding, Fujian, China
Cultivar
Da Bai
Elevation
500 meters
All our white tea comes from one woman in Fuding. On a return visit she brought out a few things at the end of the tasting that we hadn't seen before. The drip-bag aged Bai Mu Dan was one of them.
We were sceptical. Drip bags get associated with low-grade tea, and aged white in a drip bag sounded like a contradiction. The cup changed our minds on the first sip. The colour was bright, the honey notes were where they should be, and the aftertaste held all the way through.
The drip-bag format was her idea. Bai Mu Dan suits short infusions, and a drip bag is a portable way to do that.
Aging & Storage
Twelve years is past every Fuding aging threshold. The leaves were aged loose first; the drip-bag format was applied later, so the bag is just the delivery method.
The drip bags are individually sealed. Keep the box in a cool dark cupboard, away from heat, light, and anything strong-smelling.
Sourced Direct
Direct from the farm
Bought in person from the farmer who made it, on a yearly sourcing trip to China.
Tasted before bought
We taste every lot ourselves before we buy, often against alternates from the same village.
Small lots, single origin
Every tea is named by its village, farmer, and harvest year. Never a warehouse blend.
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