Moon Blossom

We find this white tea to have an extraordinary herbal aroma and flavor, bringing to mind the spices commonly found in black bread, along with gentle hints of green tea and honey. Its aftertaste is intensely sweet, transporting us to memories of mountain hikes, resting in a meadow full of spring blooms, savoring the view of the valley below with a fresh slice of black bread. The name “Moon Blossom” perfectly captures the calming, soothing qualities of this tea, with “Moon” evoking tranquility and “Blossom” reflecting the delicate floral essence of its peony origin.

Sourced directly from its origin, this beautiful white tea is part of Fujian’s rich tea tradition. Our Bai Mu Dan stands out from many alternatives you may find online due to its adherence to the official “1 bud, 2 leaves” standard. The dry leaves exude a delightful silky, floral fragrance that is as captivating as their appearance.

Bai Mu Dan is undoubtedly one of the most beloved white teas from China, though its name’s origin remains a mystery. Some believe the name refers to the striking contrast between the steeped small leaves, which turn green, and the white tea buds, resembling the petals of a peony flower. Others suggest that the name comes from the tea’s floral aroma.

The tea is produced from the “Da Bai” (大白) varietal of tea plants. In eastern Fujian, the Fuding Da Bai cultivar is used, while the Zhenghe Da Bai cultivar is used in the north. These distinct cultivars yield two different styles of Bai Mu Dan: the Fuding and Zhenghe varieties.

Authentic Bai Mu Dan is a white tea, meaning it undergoes light oxidation. The leaves are sun-withered for an extended period and briefly piled for oxidation, allowing the enzymes within the leaves to interact and create the tea’s final taste and aroma. Depending on the weather, the pluck conditions, and the desired flavor profile, the sunning process can last from 1 to 3 days, while the piling phase may last between 30 minutes and 3 hours.

Afterward, the leaves are gently baked to dry and prepare them for packing. Care is taken throughout to preserve the leaves’ cellular structure, as any physical damage accelerates oxidation and compromises quality.

While the processing of Bai Mu Dan is simpler than that of other teas, the lengthy procedure and varying factors—such as the risk of a sudden rainstorm during the withering process—make it labor-intensive and add to its cost.