Bai Mu Dan tea is a kind of Chinese white tea, which is distinguished from other white teas because it contains both new leaves and the centre needle sprout. This white tea is obtained form a handful of provinces in South-Eastern China. Although Bai Mu Dan tea is considered by many as an inferior variety of tea to the Bai Hao Yinzhen tea, most people fail to realise that this tea is a completely different variety of white tea, and has its own separate grading system.

Bai Mu Dan style is often preferred by ardent drinkers of white tea, since it has a fuller flavour and a much greater potency than the Bai Hao Yinzhen variety of tea, which is made from leaves that are undeveloped, hence, it is comparatively paler in colour when brewed.

It is rumoured that Bai Mu Dan tea has properties by which it kills cancer causing cells. Though scientifically not proven, many people vouch for its ability to prevent cancer.

Processing of Bai Mu Dan tea:

The traditional picking procedures which have been followed for generations state that this tea must only be picked between March 15 and April 10. It is not to be picked on days when there are showers or even if there is dew which has not dried off completely or if there is frost present on the ground. Purple buds are not to be picked and the stems must not be very long neither must they be very short. Partially open leaves or leaves which have been damaged by wind or during handling, or due to insects are rejected and put into a lower grade. The best Bai Mu Dan is produced using the two top leaves and the auxiliary bud proportion. The Bai Mu Dan tea is then naturally or mechanically withered to lead to leaves which are not black or red in colour. The ideal colour of the leaves after withering must be green.

Brewing the tea:

Usually, glass cup and pots are used to brew Bai Mu Dan tea, so that the change in colour which comes about in the tea can be observed.

1. Hot water at about 75 degrees Celsius must be poured into the teapot

2. Now remove this hot water from the cup

3. Pick approximately 5 grams of tea leaves and put it into the teapot

4. Now again pour around 250 ml to 300 ml of hot water into the teapot

5. Wait for about 10 seconds and then pour off the tea (what is commonly called ‘Wash Tea’)

6. Wait for another two minutes

7. Now pour this prepared tea into a tea jar from where it is to be poured into smaller tea cups

Subsequent brews will take longer time, but the same tea bag can be used. A list of brewing time is given below.

Taste and Flavour of the tea:

A very delicate, peony aroma will be observed while brewing the white tea, it will soon be replaced by a floral aroma. The brew, once prepared will be a very pale green or golden colour. Bai Mu Dan tea is very fruity and darker than the Bai Hao Yanzhing variety of white tea, yet it is not as strong as the Shou Mei variety. The finest Bai Mu Dan tea must have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency and any grassy flavours.

- Shishir Rao