ValleyGreenTea

Fuding White Peony (Bai Mu Dan)

$30.90 AUD

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50g

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White Peony — Bai Mu Dan Fuding White Tea

Also known as: Bai Mu Dan, Bai Mu Tan, Bai Mudan, Pai Mudan, White Peony Tea，福鼎白牡丹，福鼎白茶

If Silver Needle is the delicate one and Shou Mei is the everyday one, White Peony sits right in the sweet spot between them.

It's the tea we most often point people to when they want to really understand what white tea is about — enough body to taste, enough finesse to enjoy, and a lovely price.

What Is White Peony (Bai Mu Dan)?

White Peony is the second grade of white tea, just below Silver Needle.

Where Silver Needle is buds alone, Bai Mu Dan is one bud plus a leaf or two — the silver bud cradled by green leaves, which is where the "peony" name comes from.

Ours comes from Fuding, in north-east Fujian — the birthplace of white tea, and the region widely regarded as the best in China for it. That famous coastal-mountain terroir is exactly what gives Fuding White Peony its plump downy buds and clean, sweet character.

That little bit of leaf makes all the difference. You get the downy bud and the fuller flavour the leaves bring — the best of both worlds.

What White Peony Tastes Like

White Peony gives you more to hold onto than Silver Needle.

There's the same soft, downy sweetness, but with real fragrance on top — a fresh, floral, sun-dried aroma and a rounder, fuller body. It's gentle and clean, never grassy, with a sweet finish that lingers.

Fuller than a silver needle, more refined than a shou mei. A genuinely easy tea to love.

The Four Types of White Tea

White tea is graded by how much bud and leaf goes into the pick. This is where White Peony sits:

Silver Needle is buds only; White Peony adds a leaf or two; Gong Mei and Shou Mei use more mature leaf (Gong Mei traditionally from the smaller "cai cha" bushes, Shou Mei the one you'll see most often). As you move down, the tea gets fuller and hardier — and gentler on the wallet.

Who White Peony Is For

White Peony is our favourite all-rounder — and a brilliant place to start.

New to white tea? This is the one to begin with: more flavour than a silver needle, so it's easier to taste what's going on, at a friendlier price. Already a fan? It's the one many people keep coming back to for everyday drinking.

Want the finest? Go for Silver Needle. Want fuller and thriftier still? Try Shou Mei. Or see the whole family in our white tea collection.

Don't Rinse It — Keep the Down

White Peony carries plenty of fine white down on its buds, and some will drift in the cup as it brews.

Don't rinse it away. Those silvery hairs — the hao xiang — are one of the best parts of the tea. A little haze in the liquor is a sign you're drinking the real thing.

Brew this White Peony the right way

— check out our professional Brewing Guide, Storage Care and The Origins below 👇

🍵 Brewing Guide

How to Brew White Peony

White Peony has a bit more leaf than Silver Needle, so it takes slightly hotter water and gives a fuller cup. Still a white tea, though — keep it gentle, no harsh rinse.

The Vessel: Gaiwan or Glass Infuser?

The Gaiwan: the traditional choice, with close control over the pour.
Our Recommendation: our Glass Tea Infuser. All glass, inside and out — watch the buds and leaves open in the water. Lift the inner glass any time to separate the leaf from the liquor, so it never over-steeps.

Follow this ritual for the perfect cup:

Temperature: 90–95°C. A little hotter than Silver Needle, to draw out the leaf. Still not a hard rolling boil — let boiled water settle for a moment first.
Leaf to water: about 5g to 110ml.
Step 1 – Warm the Vessel: Rinse the glass with hot water and discard.
Step 2 – The Inhale: Add the tea, shake gently, and breathe in the fresh, floral, sun-dried fragrance.
Step 3 – The Awakening: Add just enough water to barely cover the leaf, and let it wake for about 5 seconds. Don't tip it away — you keep the down, never rinse it off.
Step 4 – The Infusion: Pour gently down the inner wall, never straight onto the leaf.
Step 5 – Timing:

1st and 2nd brews: 10–15 seconds.
Each brew after: add about 10 seconds. Good for 6–8 steeps.

📦 Storage & Care

Storage Care for White Peony

White tea is easy to keep — and built to last. Store it well and it slowly gets better.

Room temperature is best. Somewhere cool, dry and dark. No need to refrigerate — a steady pantry shelf is ideal.
Seal it, but let it breathe. Airtight against damp and odours, but don't vacuum-seal — white tea needs a little air to keep maturing over the years. A Tea Bag Sealer is handy for resealing between sessions.
Away from light, damp and smells. An opaque tin, ceramic jar or its sealed pack protects the down and aroma best. Keep it clear of coffee, spices and anything strongly scented.
Keep it dry. Moisture is the one real enemy — a dry spot means it ages cleanly instead of turning musty.

White Peony ages wonderfully — with a bit more leaf than Silver Needle, it deepens into a rich, honeyed old white tea over the years. "Store new, drink old."

🌿 The Origins

The Origins of White Peony

Home — Fuding, Fujian: Grown in Fuding, in north-east Fujian — the birthplace of white tea and the region regarded as the best in China for it. Its coastal-mountain mist and soft light give plump, downy buds and clean, sweet leaf.
The Pick — Bud Plus Leaf: Bai Mu Dan is made from one silver bud and a leaf or two — the "silver bud cradled by green leaves" that gives White Peony both its downy fragrance and its fuller body.
The Craft — Sun Withering: Made the traditional white tea way: simply withered in the sun and gently dried, no firing or rolling. It's this light touch that keeps the flavour so clean and honest.
VGT Sourcing: For 18 years, Valley Green Tea has been a trusted place to buy authentic loose leaf Chinese tea online in Australia. We buy new-season stock and air-freight it fresh to Sydney. Explore the rest of our white tea collection.

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