Bai Mu Dan vs Mu Dan Wang

Bai Mu Dan

Bai Mu Dan is a white tea made from buds and the top two leaves, withered and dried with minimal handling. The cup is soft and mellow with gentle honey sweetness, mild floral notes, and a faint autumn-leaf earthiness. It is forgiving to brew and more affordable than Silver Needle, making it a common entry point into white tea.

Mu Dan Wang

Mu Dan Wang, or White Peony King, is a high-grade Bai Mu Dan made from fuller bud sets picked in early spring. The cup is richer than standard White Peony: pronounced honey sweetness, orchid florals, and a silky, fuller body with a long, cooling finish. The leaves unfurl slowly over several infusions, gaining depth as they open. It offers a step up in refinement without the delicacy demanded by Silver Needle.

Bai Mu Dan

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Mu Dan Wang

Water temperature

85–90°C

Leaf to water

3g / 250ml

Steep time

2–3 min

Re-steep

2–3 times

Bai Mu Dan

Low caffeine — roughly 25–45 mg per brewed serving

A gentle lift that rarely interferes with rest.

Mu Dan Wang

Medium caffeine — roughly 30–50 mg per brewed serving

A moderate, steady lift without an intense spike.

Bai Mu Dan

China · Fujian

Fujian's Fuding and Zhenghe counties are the classic homes of white tea.

Mu Dan Wang

China · Fujian

Mu Dan Wang is a premium grade of Bai Mu Dan produced in Fujian's Fuding and Zhenghe counties.