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Tea of the Week: Bai Mudan White Tea

November 01 2016

In celebration of Dragonfly's 15th birthday, we have created our beautiful new Tea House Collection of ten artisan teas. Over the next few weeks, we’ll be telling you the stories behind each of these delicious teas, from old favourites to new discoveries. We hope you enjoy finding out a little more about us and our new collection!

Bai Mudan White Tea bags

Picking tea leaves for white tea


Delicate, rare and refined, white tea has long been a prized favourite amongst tea lovers. Over 1000 years ago, it was already declared to be the “culmination of all that is elegant” by the emperors of the ancient Song Dynasty in China.

Authentic white tea hails from the misty peaks of northern Fujian Province, China. Named for the unusual number of fine, white downy hairs that grow under the leaf buds of the special tea bushes that are indigenous to this area, white tea is hand-picked with great care once a year in spring. The flavours of the tea made from white tea plants -- the most famous types being Bai Mudan ('White Peony) and Yin Zhen ('Silver Needle') -- are beautifully subtle and distinctive, and cannot be copied by teas from elsewhere.

Bai Mudan white peony tea


Authentic white tea is handmade using age-old techniques. Once the delicate spring buds and most tender leaves of the Da Bai (Great White) tea bush have been harvested, they undergo just two processes: withering, during which some natural oxidisation occurs, and bake drying. While this may seem simple enough, getting the temperatures, times and humidity levels just right to reveal the tea’s best flavours is a sophisticated artisan skill. The white tea is then hand sorted to ensure only the finest leaves and buds form part of the finished product.

Making white tea - Dragonfly Tea

Our Bai Mudan Tea is an exquisitely subtle tea. It has a light and beautifully mellow flavour, with characteristic nutty undertones and no bitterness. It has a pale liquor and a distinctively fresh and delicate aroma.


Allow fresh, boiled water to cool a little, then infuse the pyramid teabag for 2-3 minutes. To enjoy added nuances, reinfuse up to 3 times. In China, the second and third infusions are sometimes considered even more special than the first.

Did you know, the delicate, slightly nutty flavour of white tea perfectly complements chocolate based treats? Our favourites are those using dark chocolate - delicious!



Shop our Bai Mudan White Tea