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Chinese tea archive · dossiers, ratings and brewing research
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá
Bái Mǔdān Xīn Chá

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Gaiwan

Bái Mǔdān Xīn Chá白牡丹新茶

bái mǔdān xīn chá

Origin
China, primarily Fújiàn (福建) (Fuding/Zhenghe as classical centers)
Tea type
White Tea
Water temperature
80 °C
Gongfu water temperature
80 °C
SKU · BAI-MUDAN-XIN-CHA-CN
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Tea dossier

Provenance and specifications

Origin
China, primarily Fújiàn (福建) (Fuding/Zhenghe as classical centers)
Tea type
Gaiwan
SKU
BAI-MUDAN-XIN-CHA-CN

Brewing recipes

  • Gongfu: 80°C, 5 g / 100 ml, 10s, 4 steeps
  • Western: 72°C, 2 g / 200 ml, 180s, 2 steeps
Tea dossier

Brewing, origin and taste notes

Brewing
Teaware
gaiwan (盖碗) or small teapot made of porcelain/ceramic.
Water temperature
80 °C
Gongfu water temperature
80 °C
Tea amount
5 g
Gongfu water volume
100 ml
Tea-to-water ratio
10 s
Origin
Tea type
White
Taste
Taste
soft, sweet, with noticeable "body"; moderate astringency.
Sensory Source Descriptor Cz Intensity
3
Sensory Source Descriptor H Intensity
5
Sensory Source Descriptor L Intensity
1
Sensory Source Descriptor Li Intensity
3
Sensory Source Descriptor Pc Intensity
1
Details
Cultivar
Come per gli altri bianchi del Fujian, le basi sono Fuding Da Bai / Da Hao e Zhenghe Da Bai, oltre a popolazioni locali di arbusti.
Picking
spring, by hand. Too coarse leaves make the tea heavy and grassy; too many buds bring the style closer to Yin Zhen.
Cultural Significance
in many tea schools, Bái Mǔdān (白牡丹) is recommended as the first "serious white tea" — it forgives brewing errors and shows the character of the region.
History
Bái Mǔdān (白牡丹) developed as a category of white tea (白茶) that makes the white style more accessible: it is simpler to produce and gives stable results in the cup.
Name Breakdown
— «ነጭ ፒዮኒ»። ስሙ ከተመረተ ቅጠል ምስል ጋር የተያያዘ ነው፡ የሚበቅሉ ቡቃያዎችና ቅጠሎች እንደ አበባ ቅጠል ይመስላሉ።
Amino Acids
responsible for sweetness, softness and "umami" sensation.
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