Changes

The family of tea cultivars used in producing Bai Mudan are the "Dai Bai" varieties. In eastern Fujian, the cultivar Fuding Dai Bai is used. In northern Fujian, the Zhenghe Dai Bai cultivar is used. The differences in the plant yield two distinct styles of Bai Mudan: the Fuding variety and the Zhenghe variety.<ref>The Tea Guardian [http://www.teaguardian.com/tea-selection-guide/white-tea-silver-needle.html lightly oxidized: white teas: silver needles]</ref>

The family of tea cultivars used in producing Bai Mudan are the "Dai Bai" varieties. In eastern Fujian, the cultivar Fuding Dai Bai is used. In northern Fujian, the Zhenghe Dai Bai cultivar is used. The differences in the plant yield two distinct styles of Bai Mudan: the Fuding variety and the Zhenghe variety.<ref>The Tea Guardian [http://www.teaguardian.com/tea-selection-guide/white-tea-silver-needle.html lightly oxidized: white teas: silver needles]</ref>

Genuine Bai Mudan is a [[white tea]], therefore, it is a slightly oxidized tea. The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tealeaves interact with other constituents to form new materials that result in the final taste and aroma character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 to 3 days and the piling between half and 3 hours.

Genuine Bai Mudan is a [[white tea]] and therefore it is a slightly oxidized tea. The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tealeaves interact with other constituents to form new materials that result in the final taste and aroma character of the tea. Depending on the weather, conditions of the pluck and the taste style requirements of the finished products, the sunning may last between 1 to 3 days and the piling between half and 3 hours.

The leaves are then baked to dry for packing. It is important to note that the handling of the leaves remains gentle and non-intrusive throughout the process to avoid breaking of the cell structure. This is needed because once the cell walls are physically broken, oxidation of the leaves quickens and the quality will be compromised.

The leaves are then baked to dry for packing. It is important to note that the handling of the leaves remains gentle and non-intrusive throughout the process to avoid breaking of the cell structure. This is needed because once the cell walls are physically broken, oxidation of the leaves quickens and the quality will be compromised.

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