As the dry leaves of this Top Grade Bai Mu Dan hit the warmed-up gaiwan, I was instantly greeted with a comforting, soothing aroma—a blend of sweet soy milk and a fuzzy softness that felt inviting, almost like a cozy blanket on a chilly autumn day. The leaves had an understated elegance that immediately set the tone for what was to come.
As I steeped the tea, the liquor color was soft, fuzzy light yellow—a hue that carried a quiet vibrancy. The aroma that rose from my teacup was equally delightful: creamy notes of soy milk intertwined with a gentle hint of full-bodied earthiness, creating an intriguing and soothing bouquet.
The first sip was bright and refreshingly fresh, the tea was invigorating yet grounded. By the second steep, I noticed a full-bodied depth that didn’t overwhelm but instead showcased the perfect balance of bud and leaf. By the third infusion, the fullness of the leaf’s flavor danced harmoniously with the bud’s natural sweetness, creating a seamless blend that was as satisfying as it was intricate.
The mouthfeel was another highlight—viscous and luscious, it carried the flavors effortlessly. Each infusion seemed to amplify the tea’s creamy texture, becoming even thicker and more satisfying by the fifth and sixth steeps. By the eighth steep, the flavor had evolved to reveal the leaf’s full-bodied essence, a wonderful finale to the session.
Top Grade Bai Mu Dan is made from the very first buds that emerge after winter. This means that all the vitality the plant stored in the autumn is captured in the buds of this tea!
Be sure to deeply smell the bottom of the cup frequently too. I got delicate lilac notes, complemented by hints of apple or perhaps pear. This tea was a journey from start to finish—a harmonious balance of aroma, flavor, and texture that left me eagerly anticipating my next session with it. I hope you enjoy yours soon!
