Product Overview
Crafted by Fujian Tea Import & Export Co., Ltd., this classic 1st Grade Bai Mu Dan (White Peony) is produced in the high-mountain regions of Fujian (Fuding, Zhenghe, Jianyang, and Songxi). Made from the Da Bai tea cultivar (one bud with two to three leaves), this tea undergoes traditional white tea processing—naturally withered with no rolling or pan-firing—and is refined using the company’s exclusive master blending techniques.
First packaged in 1979, this product carries a rich historical imprint from the planned-economy export era, featuring the iconic Yan'an Pagoda Mountain graphic on its traditional tin container.
Product Specifications
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Brand: CNNP Butterfly Brand
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Product Name: Bai Mu Dan Tea (White Tea)
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Grade: 1st Grade (1 Ji)
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Item No.: 5101
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Category: Traditional White Tea (Bai Mu Dan)
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Ingredients: 100% White Tea (Da Bai Cultivar)
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Net Weight: 100g
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Origin: High-mountain areas of Fujian Province, China (Fuding, Zhenghe, Jianyang, Songxi)
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Manufacturer: Fujian Tea Import & Export Co., Ltd. Fuxing Tea Factory
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Shelf Life: 8 Years (Suitable for long-term aging)
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Storage: Sealed, stored in a cool, dry place away from high heat and moisture.
Origin & High-Mountain Terroir
The tea leaves thrive in prime high-altitude growing conditions:
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Elevation: 700 – 800 meters
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Annual Sunshine: 1,840 hours
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Average Temperature: 18.5°C
Sensory Characteristics
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Dry Leaf Appearance: Plump and tender leaves with silver downy buds (pekoe). Leaves are naturally extended with curled edges, exhibiting a greyish-green color with leaves clasping the buds.
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Tea Liquor: Pours a clear, translucent light apricot-yellow infusion.
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Flavor & Aroma: Fresh, pure, and clean aroma with a prominent downy pekoe fragrance (Hao Xiang). Mellow and smooth on the palate with a refreshing natural sweetness.
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Infused Leaf (Wet Leaf): Soft, supple, and elastic leaf bottoms with a tender green, glossy appearance.
Brewing Tips & Instructions
1. Quick Everyday Cup (Factory Standard Method)
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Tea Quantity: 3g – 5g
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Water Temperature: 100°C (Boiling Water)
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Steeping Time: Steep for 2 to 3 minutes before drinking.
2. Gaiwan Gongfu Method (Recommended for Optimal Flavor)
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Tea Quantity: 5g
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Vessel: 110ml – 150ml Gaiwan
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Water Temperature: 90°C – 95°C (194°F – 203°F)
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Steeping Time:
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1st Infusion: 15–20 seconds
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Subsequent Infusions: Add 5–10 seconds per steep.
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Note: Yields 6+ aromatic, sweet infusions revealing delicate floral and honey notes.
3. Simmering / Boiling Method (Best for Aged White Tea)
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Tea Quantity: 3g – 4g
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Water Volume: 500ml water
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Method: After 2–3 infusions in a gaiwan, transfer leaves into a glass teapot with water and gently simmer on low heat for 3–5 minutes to extract rich jujube and sweet woody notes.
Storage & Aging Tip:
This white tea has an official 8-year shelf life under proper sealed conditions. As white tea ages naturally over time, its fresh floral profile gradually deepens into sweet honey, dried fruit, and warm woody flavors.
