China Fujian 'Bai Mu Dan' White Tea

Tea type
White Tea
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Asparagus, Butter, Cedar, Cinnamon, Cream, Cucumber, Hay, Honey, Lemon, Lettuce, Malt, Mineral, Peanut, Pear, Pine, Smoke, Straw, Vanilla, Zucchini
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Edit tea info Last updated by Cameron B.
Average preparation
6 g 4 oz / 118 ml

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From What-Cha

Product Description

A wonderful white tea with a crisp sweetness coupled with a lingering taste of lemon.

Tasting Notes:
- Smooth texture and nice body
- Crisp sweetness with a lingering lemon taste

Harvest: Spring, April 8th 2017

Origin: Zhenghe County, Fujian, China
Cultivar: Da Bai
Sourced: Direct from the farmer

Brewing Advice:
- Heat water to roughly 90°C/194°F
- Use 3 teaspoons per cup/small teapot
- Brew for 2-3 minutes

Packaging: Resealable ziplock bag

About What-Cha View company

Company description not available.

3 Tasting Notes

1048 tasting notes

This was another of my recent white tea sipdowns. I think I finished this one around the start of last week. On a related note, I am finally getting into white teas. They do not seem to get a ton of love here on Steepster, so expect more white tea reviews from me in the future. Even though I have had Bai Mudans that have looked better, this one produced an absolutely fantastic gongfu session.

Clearly, I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose leaf and bud material in 4 ounces of 194 F water for 5 seconds. This infusion was followed by 17 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, and 10 minutes.

Prior to the rinse, the dry leaf and bud blend produced aromas of cedar, pine, cinnamon, hay, and smoke. I also noted a very subtle honey presence. After the rinse, I noted new aromas of roasted peanut, malt, and straw. The first infusion brought out a hint of lemon on the nose. In the mouth, the tea liquor presented delicate flavors of cinnamon, hay, smoke, straw, lemon, honey, and malt that were underpinned by even subtler notes of pine, roasted peanut, and cedar. The following infusions saw a stronger lemon presence emerge on the nose alongside subtle scents of cucumber, zucchini, and lettuce. Stronger lemon and cedar notes made themselves known in the mouth alongside new mineral, zucchini, cream, butter, lettuce, and cucumber notes. There were also some fleeting hints of asparagus, pear, and vanilla that occasionally showed themselves. The final few infusions emphasized lingering notes of cream, lemon, malt and minerals that were backed by impressions of straw, hay, cucumber, zucchini, pear, and vanilla.

Quite honestly, this was one of the most aromatic and flavorful teas of this type I have ever tried. It also displayed wonderful body and texture in the mouth. Unlike many classic white teas, it came off as lively, playful, and engaging as opposed to restrained and fragile. If you are not sold on traditional Chinese white teas and do not feel they have much to offer, seek out this tea. It will very likely change your mind.

Flavors: Asparagus, Butter, Cedar, Cinnamon, Cream, Cucumber, Hay, Honey, Lemon, Lettuce, Malt, Mineral, Peanut, Pear, Pine, Smoke, Straw, Vanilla, Zucchini

6 g 4 OZ / 118 ML

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1670 tasting notes

Wow, this makes for an excellent grandpa style tea. The tea was like drinking dew on top of fresh linens near a lemon tree. As in, it was a typical white tea with a fresh, pure, sweet, and floral profile. I continue to recommend this one for white tea lovers, and it is something that I will continue to try to bring to work-because it is relaxing.

On the same note, What-Cha has MANY new offerings that I am highly willing to try; it’s just difficult because I need to minimize my finances to essentials, and hopefully investments and new skills…and following through on those efforts. I gotta admit that this week was not great, but pretty average for a teacher. Let’s see if I can get through a year.


Teachers are way underpaid!

Daylon R Thomas

It’s actually a really mixed bag as to weather or not teachers are underpaid, often depending on the district and the costs of living for the area. I’ve met teachers who make around $70,000 with certifications in Social Studies and special ed., but for entry level teachers, their pay is 36,000 entering the field. The average pay of 56,000 is not bad with decent benefits and the option to have a job for the summer-but there’s the question of whether you actually have a pensions, 501 k, or some kind of investment for retirement; or better yet, how many student loans you have to pay off. I’m in student teaching right now for a full year, and I am basically paying $30,000 to work for free this year. I have full financial aid this year, but I still have my own amount of loans leftover to pay off from my actual degree. So from that perspective, teachers are definitely underpaid.

From there on, the question gets complicated. Some consider teachers to be a low skilled profession limited to education or the academic subject that person is teaching-nevermind there are several teachers with master’s degrees or at least have some skill on the side. It’s also otherwise hard to compare to other professions in terms of it being “underpaid” on paper because it has unique needs and considerations. There have been some assertions that we are paid well compared to other professionals working the same amount of hours and a few tax deductions, but again, the time “off” is typically spent on another job, lesson planning, professional develop, and continued education for the sake of what we are teaching. There are the expenses that the teacher invests in their classroom just to make sure its a good environment based on what is available to them. Otherwise, there are very few incentives to innovate depending on the school and district, and way too many opportunities for the profession to be undermined as glorified babysitting teaching students irrelevant material for the real world.

I can go on and on since the topic of education is so complicated on its own in the U.S., but I won’t go further so that we all don’t burn rubber for the sake of burning rubber.

Daylon R Thomas

Wow, my head is spinning.


Right, my mom is a retired teacher, so I know the intricacies and factors involved. Simply put, after seeing the time and effort she put into her job (granted, not all teachers are nearly as devoted), and money for supplies and so on and so forth, it’s something I wouldn’t touch with a ten foot pole.


My mother is also a retired teacher, and I second what Fjellrev says. :)


“ The tea was like drinking dew on top of fresh linens near a lemon tree.” Love it! Wonderful description. I must have this tea!

Daylon R Thomas

It’s insane how many people on this site is related to teaching in one way or the other.


I’m yet another person whose parent is a retired teacher. I echo everything people have mentioned above. The right school district with enough resources to support its teachers is often the deciding factor between whether teaching becomes a rewarding career or just another aggravating job. Best of luck to you as you embark on your new career Daylon!


Current teacher here; 12 years under my belt. I wish you the best of luck with your career. Student teaching can suck – paying someone so you can work is a bit disheartening, especially when you hear of college sophomores in business or engineering getting their first paid internship! Anyway, hang in there. If things don’t feel right, keep your options open.
In the meantime – keep enjoying quality tea!

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