Aged Bai MuDan (white peonies)
I just purchased some aged bai mu dan while traveling. Not really sure if there are any guidelines on the best brewing method. I searched online but they are mostly for actually fresh white tea and not aged. I have being brewing it like light oolong. Any advice?
May 24th, '17, 09:45
Posts: 541
Joined: Aug 19th, '15, 07:03
Location: on the road
Re: Aged Bai MuDan (white peonies)
I usually brew BMD in a preheated porcelain gaiwan or pot with a starting temperature of about 80°C and adjust from there not at last because they can be very temperature sensitive and I rather start out a bit lower than too high.doudou wrote: I just purchased some aged bai mu dan while traveling. Not really sure if there are any guidelines on the best brewing method. I searched online but they are mostly for actually fresh white tea and not aged. I have being brewing it like light oolong. Any advice?
(I have a BMD cake in my stash that has somewhat of a turning point almost exactly around 80°C. Brewed slightly lower it has distinct notes of cloves and gingerbread spices, above 82°C the taste profile is dominated by notes of steamed celery. (I was able to reproduce this effect a number of times and stayed slightly below 80°C for this specific cake from there on.)
Re: Aged Bai MuDan (white peonies)
That's really helpful. I will try brewing at 80C for this tea.kuánglóng wrote:I usually brew BMD in a preheated porcelain gaiwan or pot with a starting temperature of about 80°C and adjust from there not at last because they can be very temperature sensitive and I rather start out a bit lower than too high.doudou wrote: I just purchased some aged bai mu dan while traveling. Not really sure if there are any guidelines on the best brewing method. I searched online but they are mostly for actually fresh white tea and not aged. I have being brewing it like light oolong. Any advice?
(I have a BMD cake in my stash that has somewhat of a turning point almost exactly around 80°C. Brewed slightly lower it has distinct notes of cloves and gingerbread spices, above 82°C the taste profile is dominated by notes of steamed celery. (I was able to reproduce this effect a number of times and stayed slightly below 80°C for this specific cake from there on.)
May 24th, '17, 10:02
Posts: 541
Joined: Aug 19th, '15, 07:03
Location: on the road
Re: Aged Bai MuDan (white peonies)
Just take it as a starting point and feel free to move on from there.doudou wrote: That's really helpful. I will try brewing at 80C for this tea.
Re: Aged Bai MuDan (white peonies)
I think I found a good way of drinking of this tea. First brew which was discarded I used boiling water in order to allow the leaves to expand. 80 degree water is not hot enough to do this. I used 80 degree water for subsequent brews and it worked out really well. Anything over 80 degree you do get a watery celery taste.
Re: Aged Bai MuDan (white peonies)
White tea is quite good with ageing..it's not difficult tea to brew..
I'd take about 90~95c for the aged ones, slightly lower for younger ones,
the decision is up to anyone..
I'd take about 90~95c for the aged ones, slightly lower for younger ones,
the decision is up to anyone..