We don't know the Chinese language, so we could not decide which of the Chinese name variations to use.
You can encounter such spellings as Baimudan, Bai Mudan, Bai Mu Dan, Pai Mu Tan, but what we are talking about here is the way of how the tea is gathered.
For this variety, only the top shoot with one or two leaves below it is being plucked, which makes this tea so special.
And then it's withered on the sun, hence the cool look.
Ingredients: White Peony tea
Brewing: 80–85°C
Amount: 20–30 g of tea per 1l of water, depending on the desired intensity.
Steeping time: first infusion 3 minutes; second infusion 4 minutes; third infusion 5 minutes.
