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Brewing Guide
Choose your extraction method
80°CTemperature
5g 100ml
Wash: 5s • 1st: 15s • Add: +5sGongfu Timing
Origin
Fujian, China
Harvest
2010
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Tasting Notes
FloralSweetWoody
Vendor Notes
This aged white peony tea offers a smooth and mellow experience, unfolding with sweet floral nuances and delicate hints of dried fruit. Over a decade of aging has softened its character, yielding a pleasant woody undertone and a gentle, lingering finish.
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About This Tea
What does 2010 Bai Mudan (White Peony) White Tea Cake taste like?
This white from Fujian, China offers a distinctive drinking experience. This aged white peony tea offers a smooth and mellow experience, unfolding with sweet floral nuances and delicate hints of dried fruit. Over a decade of aging has softened its character, yielding a pl. It sits in the "Floral" and "Sweet" and "Woody" flavor families, so expect a cup that leans floral and sweet and woody.
How should I brew 2010 Bai Mudan (White Peony) White Tea Cake?
Aim for water around 75–85 °C (167–185 °F). Western style: steep for 3–5 minutes in a mug or teapot. Gongfu style: use 4–5 g per 100 ml, 20–40 s infusions for multiple short steeps — this way you can taste how the flavor evolves. White tea is forgiving. If you overshoot the steep time a little, it rarely turns bitter.
Where does 2010 Bai Mudan (White Peony) White Tea Cake come from?
This white is grown in Fujian, China. This particular batch comes from the 2010 harvest.