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2010 Fuding White Peony (Bai Mudan) Cake
  • 2010 Fuding White Peony (Bai Mudan) Cake
  • 2010 Fuding White Peony (Bai Mudan) Cake
  • 2010 Fuding White Peony (Bai Mudan) Cake
2010 Fuding White Peony (Bai Mudan) Cake

2010 Fuding White Peony (Bai Mudan) Cake

$10.00
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Weight: 10g (Sample)/100g (Sample)

Origin: Fuding, China

Variety: Fuding Dabai
Harvest Season: Spring 2010, pressed in 2013

Oxidation: Slightly oxidized

Caffeine: Low

Theanine: High

Catechin: High


Tasting Notes (4/16/2025)

Aroma: glutinous rice, floral, dried fruit, herbaceous, mild herbal, woody


Taste: sweet, full-bodied, complex, long-lasting throat rhyme, sweet aftertaste, strong salivation
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Basic Information

This exceptional 2010 Fuding White Peony tea cake hails from the renowned tea-growing region of Fuding, Fujian Province.  Crafted with meticulous care by Intangible Cultural Heritage Inheritor Geng Zongqin, this second-grade White Peony tea was specifically prepared for export to the European Union, ensuring its excellent quality, purity, and cleanliness. The firm, round cake showcases visible buds and leaves with a distinctive silvery-white appearance, promising a truly exquisite tea experience.

Upon brewing, this aged White Peony reveals a bright and clear liquor, reminiscent of a pristine spring. Its aroma is clear and high-pitched, unfolding into a captivating bouquet of floral, honey, and fruity notes, creating a rich and intoxicating layered fragrance. Harvested in 2010 and pressed into cakes in 2013, this tea has matured beautifully, developing a unique depth and complexity that sets it apart.

The taste of this 2010 Fuding White Peony is remarkably mellow and sweet, characterized by a strong and lasting sweetness that encourages salivation and leaves a lingering, delightful aftertaste. Each sip offers a refreshing and comfortable sensation, filling the mouth with a pleasant sweetness that endures. For discerning white tea enthusiasts, this aged Bai Mudan offers a rich, mature aroma, a smooth, sweet flavor, and a satisfyingly long finish, making it an unparalleled choice.
Steeping Guidelines

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:30. Brew with water at 100°C (212°F). For the first two infusions, steep for about 15 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.

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