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2014 White Peony Tea Cake

Steeping Instructions

Western Style:
Add boiling water to mug and allow the water to cool to 170°-185° or simply wait 2-5 minutes. Break off and steep roughly 1 Tbsp or 3-4 grams of tea per 8 oz of water. Steep for 4 minutes. It may be well worth experimenting with water closer to 170°
Gaiwan Steeping:
Break off and steep roughly 1 g per oz of your gaiwan. Steep 30 seconds for the first infusion and add 15-30 seconds for each additional steeping. Steep as long as you are happy with the flavor.
Price:
$48.00
Quantity:

Tip! Consider a sample size to explore 3-4 cups of a new tea!

White Peony Cake Description:

Some of the most coveted white tea from China comes from the Fuding region of Fujian Province, China. In the West its often thought that fresh white tea from the year of harvest is best. Yet in the East this is not necessarily true. In fact, the current trend in China and other parts of Asia is the appreciation of all things aged. Like aged puerh, aged white tea cakes are an experience all their own. As these White Peony (Bai Mu Dan) cakes age more subtle and complex flavors appear. 

Our White Peony cakes have more woody and smooth taste than is typical of White Peony with a slightly sweet finish.

Each cake is approximately 270 grams.

Connoisseur TeaIngredients:

Fuding China White Tea


White Peony Tea - Bai Mu Dan - Significance

Literally meaning White Peony, Bai Mu Dan comes from Fujian Province, China. Leaves are sun dried after plucking and then piled for a short time. Finally the leaves are baked to be finished for shipping.

Bai Mu Dan, also known as Bai Mudan, White Tea was developed in the 1920s in Fujian as China worked to meet the demand for unique teas from the United States and Europe. Bai Mu Dan is usually a bud and either one or two small open leaves. When you look at the dried leaves they resemble small peony flowers; hence the name White Peony Tea. The bud in Bai Mu Dan is shorter than Bai Hao Silver Needle White Tea typically, as it is made from different cultivars of Camellia Sinensis. Bai Mu Dan is also dried in the sun. However,it is typically baked after drying resulting in a wide array of colors in the leaves from silver to the dark brown you would expect from a black tea. Still,the tea is only around 5-7% oxidized. This white tea can be brewed just like Bai Hao, however you should experiment with brewing it like an oolong, with a water temperature up to 190° Fahrenheit and 3-5 minutes of steeping. It produces a very different flavor depending on how it is prepared. Brewed as you would a white tea you get a smooth floral tea. Brewed as you would an oolong (closer to 190°) and you will get strong muscatel flavors with a hint of nuttiness from the very pale yellow liquor. Unlike Bai Hao, this tea is used as the base for most flavored white teas, as it is produced in much larger quantities making it a more cost efficient.


Product Videos

What is White Tea? (05:28)
White Tea is a delicate and subtle type of tea. Being the least oxidized of the teas, typically around 5%, it has a flavor that ranges from floral through grassy. Usually made from the youngest leaves on the tea plant, it is prized for its freshness and traditionally drunk quickly on the tail of the season it is harvested. In China, white tea is typically made in the first couple of harvested batches of the spring season, so it is only available in the spring months. While white tea has typically been consumed quite quickly, there is a growing trend in Asia to aged white tea. Like puerh, white tea will mellow over time and many find aged white tea preferable over fresh. Over the past 3-5 years there has been significant growth in pressed white tea cakes as well and its not uncommon to find 10 year old aged white tea cakes like this 2014 White Tea Cake from Fuding, China. https://www.dominiontea.com/2014-white-peony-tea-cake/ How to Brew White Tea (general directions -- see packaging for tea specific instructions): - 3 grams of tea to 8 oz of water (the leaf of most White Teas are quite large so for these use 2 tbsp if you don't have a scale) - Water temperature should be 160-185 degrees Fahrenheit - Steep for 2-3 minutes on the 1st steep and feel free to increase your steep times on the subsequent steeps - Do not discard or compost your leaves before you have gotten at least 3 cups out of them! We cover a few types of white tea in this video. Here is where you can learn more about each of them: Bai Hao Silver Needle Tea - This tea comes from early season harvest and is the buds, or very first small leaf of the tea plant. High quality Silver Needle Tea has characteristic white/silver "hairs" on the leaf, some of which will remain after steeping. https://www.dominiontea.com/bai-hao-silver-needle-organic/ White Peony Tea (Bai Mu Dan) - This white tea is made from the first full leaf after the bud and like Silver Needle tea is harvested early in the season. This tea is often either drunk fresh, aged as loose leaf, or compressed into white tea cakes. https://www.dominiontea.com/white-peony/ Himalayan White - A specialty white tea from the far eastern edge of Nepal. It is almost a blend of Bai Hao Silver Needle Tea and White Peony Tea in that it is produced with both bud and first leaf. https://www.dominiontea.com/himalayan-white/ Snow Shan White Tea Buds - A tea unique to far northern Vietnam, this tea is made from the early swelling leaf buds cut directly from the branches of the tea plant grown in this region. This is a white tea that can be brewed many times with 185 degree water on up to boiling. The producers of this tea claim you can steep it up to 50 times in a gaiwan (short infusions each time). https://www.dominiontea.com/snow-shan-white-tea-buds/ ****** Dominion Tea Across the Web ****** Dominion Tea - https://www.DominionTea.com Tea Blog - http://blog.DominionTea.com Facebook - https://www.facebook.com/DominionTea Instagram - https://instagram.com/DominionTea Twitter - https://twitter.com/DominionTea
  • What is White ...
    White Tea is a delicate and subtle type of tea. Being the leas...

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