Bai Mudan in Chinese, also referred to as ‘white peony’ is a type of white tea made from one leaf shoot and two immediate young leaves of the tea plant. Pai Mu Tan is sometimes preferred by white tea drinkers for its fuller flavor and greater potency than the other major type of white tea, Bai Hao Yinzhen. The latter is made purely with leaf shoots (buds) and so it is comparatively softer and more subtle. The typical taste of Pai Mu Tan is a result of both the processing and the tea plant cultivars used in the production. The family of tea cultivars used in producing Pai Mu Tan are the “Dai Bai” varieties. Cup color is light orange brown. The dry leaves are very open with the difference between Leaves and buds clearly visible. Preparation – Our recommendation is 3 grams tea in 10 ounces water, steeping for 5 minutes @ 200 F. Servings per 4 oz: 80