Solar Sailor - Chinese Baimudan White
Fujian Province, China
Baimudan is a classic style of making white tea in China. It typically involves collecting the larger, broader tea leaves (leaving the skinny tippy shoots for preparing yinzhen teas), and withering them in the outdoors. This results in a very mild oxidation, and the intent is to leave them as pure and unoxidized as possible. After 1-3 hours of withering piled up, they spread the leaves and dry them, leaving them to bake in the hot sun for anywhere from 1-3 days. This gives the final product a mildly toasty flavor due to the sunlight.
Our White Peony Chinese Baimudan gets its name from the literal translation of baimudan, and is exemplary of the process. The mild toasty notes come out stronger than most white teas, but still lighter than any green tea, and the body of the tea leaf is entirely present. Less astringent than a shou mei, and fuller-bodied than a yinzhen, the White Peony reigns as the favorite traditional white of the shop.
- Use 5g (≈1 rounded tbsp) of leaf per ½ liter (≈17 oz) of water.
- Use 75°C/165°F) water
- Steep for 4 minutes, strain leaves, and enjoy!
- Don't forget to try for multiple infusions! Just add time to each steep.
- For under 2:00 steep times, add 30 sec.
- For 2:00 to 4:00, add 1 minute.
- For over 4:00, add 2 minutes or more.
- Too strong? Take off a minute, or use 3g of leaf instead!
- Too light? Kick it up another minute, or use 7g of leaf instead!
- Chinese baimudan white tea
We are a small independent operation, and as such we operate inside of our retail space, the Phoenix Pearl Tea Tavern in Red Lodge, MT. We bag teas for orders while also serving in-store customers, including making cups of tea, making food, and selling bulk and retail purchases. Our employees work as quickly as they can, but we don't have a warehouse to operate out of with dedicated employees. As such, orders may take anywhere from 1-5 business days to ship. Thank you for understanding.