2022 Fuding Bai Mu Dan White Tea Cake

Harvested in spring 2022, this pressed Bai Mu Dan, or White Peony, comes from Fuding in Fujian Province, one of China’s renowned white tea regions. Bai Mu Dan contains young leaves as well as tender buds, giving it a fuller and richer character than Silver Needle teas made exclusively from buds.

The tender buds are covered with fine, silvery-white down and accompanied by young leaves in subtle green and sage tones. Following the gentle processing typical of white tea, the leaves are withered and dried without rolling. The finished tea is later pressed into a cake, making it convenient to store while also allowing its character to develop with age. 

The infusion is clear, ranging from pale gold to apricot in colour. Its flavour is soft and naturally sweet, yet fuller than Silver Needle. Alongside floral aromas, you may discover delicate fruity, nutty, woody and vanilla-like notes. Its pleasant sweetness and lingering aromas become particularly expressive over multiple infusions. 

One of the fascinating qualities of pressed white tea is the way it can evolve over time when stored under suitable conditions. Its fresh floral and fruity character may gradually become softer and deeper, while mature notes of honey, dried fruit and wood can begin to emerge. 

Carefully separate a small portion from the pressed cake, trying to keep the leaves as intact as possible. A gaiwan is an excellent choice for this tea, allowing you to observe how its character evolves through successive infusions.

Use approximately 5–6 g of tea per 100–120 ml of soft or filtered water at 80–85 °C. Steep the first infusion for 20–30 seconds, then gradually increase the steeping time with each subsequent infusion. The compressed leaves need a little time to fully open during the first few rounds. 

This tea can be infused many times. The first infusions may reveal fresher floral and fruity notes; as the leaves unfold, the tea gradually develops a fuller, sweeter and deeper character.