White Peony (Bai MuDan) White Tea Cake 2015

Pekoe and jujube scent, sweet and multiple layers of flavor

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White Peony (Bai MuDan) White Tea Cake 2015

Pekoe and jujube scent, sweet and multiple layers of flavor


Bailin Town, Fuding City, Fujian Province, China

Harvest Date:

April 9, 2015

Production Date:

May 20, 2018

Net Weight:


Dry Leaf:  

Well-compressed round cake with fat buds and leaves, brown color,

white pekoe is densely distributed inside and outside the cake


Mostly pekoe aroma, combined with jujube and slight woody scent


Bright and clear yellow


The entrance is sweet and soft, tastes mellow and rich mouthfeel with pekoe, jujube and a hint of herbal note

Tea Bush:

Fuding Dabaihao

Tea Garden:

Chaitou Shan Tea Garden (about 480m)


Low caffeine (less than 10% of a cup of coffee)


Store in cool, dry place away from sunlight; keep ventilated

Shelf Life:

The aged the better

Angel's Comment:

The key fragrance note: pekoe and floral; the compound note is light herbal and medicinal. Very sweet and delicate.

When it comes to white tea, we may recall the adage "one-year tea, three-year medicine, seven-year treasure". White tea does not require sophisticated processing procedures, merely natural withering and drying steps, allowing it to retain more nutrients. This white peony cake tea uses second-grade white peony picked from the spring of 2015 as raw material and has been aged for nearly ten years. We can smell the strong pekoe aroma through the packaging. The warmed tea leaves have a deeper pekoe aroma as well as a hint of woody scent. After brewing, the tea liuqid is clear and transparent, with numerous flavors and layers. It begins sweet, then transitions to a pekoe and jujube aroma; woody and herbal overtones emerge in the middle and later phases of our brewing.


Besides, aged white tea is rich in pectin, and is very infusion-enduring. So when the flavors fade, we can further boil the tea leaves, so that the inner substances of the tea leaves can completely released. Compared with the way of brewing, the boiled aged tea are rich in flavor, taste full and smooth, which makes us fully feel its great charm.

Recommend Brewing Method

Cup Method

Chinese Gongfu Method

Teacup: 12oz / 355ml Gaiwan: 3.8oz / 110ml
203℉ / 95℃ 203℉ / 95℃
5g Tea 5g Tea
Brewing time: 3 - 5 mins 13 steeps: rinse, 30s, 40s, 50s, 50s, 50s, 50s, 60s, 70s, 90s, 110s, 130s, 160s, 210s
      Rinse time is around 5 seconds
Tea Garden

Chaitou Shan Tea Garden is located in Fuding, which is known as the hometown of white tea. The plantation is almost always blanketed with fog, providing the perfect conditions for the tea bushes to accumulate a wide variety of microminerals and nutrients. The soil here is rich red and yellow in color, signifying an abundance of important organic material. The tea species mainly grown here is the Fuding Dabaihao variety.

Chaitou Shan Tea Garden
Tea Master

As we all know, the world’s white tea is in China, and Chinese white tea is in Fuding. Mr. Chen was born in Fuding, Fujian Province. He has been influenced by tea since he was a child. It seems that he came with the mission of inheriting white tea culture from the moment he was born. He has been engaged in tea cultivation and production for more than 30 years, and has always adhered to the principle of "quality first" for many years. He is not only a successful tea industry operator, but also an excellent inheritor of white tea culture, allowing more people to taste and understand Fuding white tea.

tea farmer


This Bai MuDan cake was produced in Fuding, a famous center of tea production located in northeastern Fujian Province. This area is of the subtropical monsoon climate characteristic of coastal areas, with an average annual temperature of 18.5C and rainfall of around 1661mm.

Map of Fuding, Fujian

Tea Bush

This cake is made of the leaves of the Fuding Dabaihao plant, called Dahao for short. It is a small tree that propagates asexually.

Fuding Da Hao Tea Tree

In 1985, Dahao was certified as a national variety of tea plant. It grows up to 2.8m tall with a thick trunk. The tea from the spring leaves of the bush contains 1.8% amino acids and 28.2% tea polyphenols, which marks it as a high-quality base for making white tea in particular.


Tea has been grown in Fujian for centuries as an ever-important staple of commerce and trade throughout ancient China. Originally, the process of drying the leaves was followed by a variation of hot-air drying and sun-drying, a meticulous step intended to remove excess water from the leaves to ease the preservation process and preserve the tea for sale.

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