«Bai Mudan Wang» («Royal White Peony») from Fujian province, spring harvest of 2015.
In appearance: large, hairy buds and olive-green leaves with thin cuttings. The aroma is refined, herbaceous. The liquor is transparent with a shade of grapes.
The bouquet of brewed tea is light and airy, floral-herbaceous, with hints of mint, raspberry leaf, gooseberry, and flaxseed. The aroma is tender, spicy-floral. The taste is refined and full-bodied, a bit spicy, with delicate berry sourness and the lingering finish.
Brew tea with hot water (70-80°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 10-15 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 12 times.
«Bai Mudan Wang» is the best choice for ceremonial tea drinking in summer heat – dazzling, refined and refreshing.
