In 1922, Jiang Yang county developped this lovely white tea. Then, Zheng He county started to produce the Bai Mu Dan white tea, and became the main producing area for high quality Bai Mu Dan. The Bai Mu Ban tea from the Fuding County is considered to have the best appearance while the tea from the Zheng He County is considered to be more tasty and flavorful.
The processing method for this white tea does not includes frying and rolling but just withering and drying. Although it sounds pretty simple it is an art hard to master. The appearance of the Bai Mu Dan is "one bud two leaves", with a sage green on one side, and fine silver hairs on the other side. The color of the liquor is of a nice shiny yellow. The taste is fresh and mellow with a medium to thick sweet liquor.
You can appreciate the power of this Zheng He white tea by just putting 3 or 4 buds in your tasting cups. The fragrance is exquisite and the tea leaves looks very lively in the cup
Tips : When you brew Chinese white teain a gaiwan, always leave a little bit of tea in the gaiwan between each infusion. This is call “the root” and will allow you to get the best of delicate tea.
