Speciality Japanese tea
Bai Mu Dan
Flavor profile
- Light-bodied and smooth.
- Floral notes, often reminiscent of peony blossoms.
- Sweet, honey-like finish.
- Hints of fresh hay, melon, cucumber, or stone fruit depending on the harvest and origin.
- Low bitterness when brewed properly.
Caffeine
- Moderate caffeine—generally less than many black teas, though the exact amount varies with the proportion of buds and brewing method.
Brewing suggestions
- Water temperature: 75–85°C (167–185°F)
- Tea: 2–3 g per 250 mL (8 oz)
- Steep time: 2–4 minutes, or use multiple short infusions in a gongfu style.
Net Weight: 100 g
Bai Mu Dan (also spelled Pai Mu Tan) is a traditional Chinese white tea made primarily from young tea leaves and unopened buds. It is known for its delicate, naturally sweet flavor and minimal processing. After harvesting, the leaves are simply withered and dried, allowing them to retain much of their natural character.
Potential useful properties
- Rich in antioxidants: Contains polyphenols, especially catechins and flavonoids, which help protect cells from oxidative stress caused by free radicals.
- Supports cardiovascular health: Regular tea consumption has been associated with improved blood vessel function and may contribute to healthy cholesterol levels as part of a balanced diet.
- Mild caffeine content: Provides gentle stimulation that may improve alertness and concentration without the stronger effects of many black teas or coffee.
- Contains L-theanine: This naturally occurring amino acid may promote relaxation while maintaining mental focus, creating a calm, alert state.
Storage: Store in a cool, dry place away from direct sunlight, heat, moisture, and strong odors. Reseal the package tightly after each use to maintain its distinctive bergamot aroma and freshness.
Shelf Life: Up to 24 months from the production date when unopened and stored properly. For the best flavor and aroma, consume within 6–12 months after opening.
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