Bai Mu Dan White Tea

This delicious white tea comes from fujian province in China. The shoots and top two leaves are picked by hand and only in the spring. After the leaves are picked, they are dried for a few days in the sunlight and then accumulated for several hours, causing them to oxidize slightly. The fragile leaves are treated in a very careful way, because any minor damage would accelerate oxidation and that is not the intention. Then the leaves are heated to dry.

Actually, you can distinguish two types of white tea: Silver Tips or just the shoots that have been rolled up into needle-shaped leaves and the Bai Mu Dan which, in addition to the shoot, also has the first two leaves. This explains why Bai Mu Dan is also slightly cheaper than Silver Needle. In China, this is drunk daily and Silver Tips is more for special occasions.

The fresh, soft, slightly floral and nice taste of Bai Mu Dan lingers in the mouth like a beautiful, sweet memory. This can be a successful entry into the world of white tea.