Bai Mu Dan 2014 white tea

The imprint of a more mature spring

Bai Mu Dan – also known as White Peony – is one of China’s most famous white teas, delicately balancing lightness and fullness. The 2014 vintage was harvested in the Fuding area , where the humid mornings that often blanket the tea plantations and the well-drained, mineral-rich soil are particularly conducive to the white tea genre.

The leaves are traditionally picked by hand, without machines: the bud and the first two young leaves are collected together. After this, the tea leaves are not steamed or rolled , but are withered in a shady, airy place and then dried at low temperatures. This gentle processing and the subsequent natural aging of several years develop the soft yet deep character that older Bai Mu Dan teas can offer.

The 2014 harvest is now 11 years old and has developed the warmer, earthier, woody tones that make it particularly appealing to lovers of mature white teas. The degree of oxidation has increased slightly over the years, making it a characterful and outstanding tea.

Due to the complexity of the flavor, this tea is a good companion for meditation, quiet evening tea drinking , or even longer, more in-depth gongfu tea preparation.

Flavor profile

• Aroma: candied pear, dried herbs, floral honey

• Taste: soft, woody, slightly mineral, with a hint of cinnamon sweetness

• Body: smooth, medium full

• Finish: long, delicately sweet, silky clean

The maturity of the tea makes it less vibrant, but in return it provides a much “deeper” drinking experience.

Preparation suggestions

🔹 Asian style (gaiwan or yixing pot)

• Dosage: 4–5 g / 100 ml

• Water temperature: 90–95 °C

• Soaking time: 20–40 seconds, then can be increased

• Number of pours: 6–9 times

🔹 Western style

• Dosage: 3 g / 250 ml

• Soaking time: 3–4 minutes

• Multiple pours: 2–3, pleasant and deepening flavor