«Bai Mudan Mu Tangbei» («White Peony») from Fujian province, spring harvest of 2019. At the final stage, it was baked on charcoal (Mu Tangbei).
In appearance: large, fleecy buds and leaves with thin cuttings. The aroma is refined, floral herbaceous with a smoked note. The liquor is transparent with a light grapes hue.
The bouquet of brewed tea is light and airy, floral herbaceous, with hints of mint, raspberry leaf, fresh berries and baked chestnuts. The aroma is high and tender, floral herbaceous. The taste is refined and full-bodied, a bit spicy, with delicate berry sourness and minty coolness, turning into the lingering finish.
Brew tea with hot water (80°C) in a porcelain gaiwan or a teapot of porous clay. The proportion is 5 g per 100 ml. The time of the first steeping is about 6-8 seconds. After that do short steeps (just for 1-2 seconds), increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 10 times.
«Bai Mudan Mu Tangbei» is a fine choice for ceremonial tea drinking – refined, multifaceted and long.