A special edition Baimudan cake from Master Mei Xiangjing using 2017 Maocha as base.
Baimudan has green leaves with silver-white hearts, shaped like flowers. The green leaves hold the tender buds after brewing, just like flower buds' first blooming, thus known as White Peony (Baimudan).
It is very popular among new tea lovers given its good price-to-value ratio compared to higher grade white tea such as Silver Needle. Experienced tea drinkers can't resist its freshness and highly floral fragrance either.
As mentioned above, the aroma of white peony is high and rich. Briefly, it can be divided into three categories. The herbaceous tea fragrance, the fragrance of flowers and the fragrance of rice dumplings' leaf.
Among them, the floral aroma is the main aroma and dominates. The floral fragrance of white peony includes elegant orchid, jasmine fragrance, sweet osmanthus fragrance, dignified magnolia flower fragrance, and rich gardenia fragrance.
These rich aromas help white peony become the flower fairy in white tea.
Master Mei is the representative inheritor of the national intangible cultural heritage project 'Fuding White Tea Making Skills'. He is the grandson of Mei Bozhen, a famous tea merchant in the late Qing Dynasty.
Good white tea, seven-point drying, three-point roasting, drying, withering, and braised roasting. The traditional craftsmanship of Fuding white tea is simple and subtle. Master Mei Xiangjing has inherited the family's ancestral business. He guards and develops this traditional skill from the simplest to the most complex with the pure and dedicated craftsman spirit.
