Bai Mu Dan means white peony. It refers to the shape of the tea leaves once opened up with hot water.                                                                    

The freshly picked tea leaves are sun dried following traditional methods which require careful positioning of the tea leaves for an optimal angle 

to catch the sun and the wind for 60-72 h. 

Bai Mu Dan has the longest picking window for all white teas, spanning from early spring to mid spring.

The later picked Bai Mu Dan usually has a slightly darker look as the weather becomes warmer and the wind carries more moisture. 

Under this condition the tea has a higher tendency to oxidize resulting in darker, heavier tea with sweeter profile.   

White teas have aging potential. An addictive mead quality is the hallmark of a well-aged white tea.