Bai Mu Dan is a cultivar of tea known for producing white tea, its English name is White Peony. But it sounds like a clone was made off a Bai Mu Dan plant and transplanted in Wuyi and this tea was proccessed like a typical wuyi yancha.
1: Boiling 25 seconds.
Nose: Mild Coffee notes, Bananas, mango, and light hints of wood (camphor?).
Palate: Woody notes, almost cork like-- no real fruits notes available here.
Finish: Coffee like but slightly more woody.
2: Boiling 15 seconds.
Nose: Same as first brew, but this time much more lighter and fruitier.
Palate: the wood is more subdued, and its taken on a coffee like quality to it. Still almost one dimensional.
Finish: Dry and leaves you wanting more.
3: Boiling 30 seconds.
Nose: Now its almost full fledged fruit smoothie.
Palate: A tinge of astringency, a very mouth filling taste, sorta invades everywhere, but still just about all wood.
Finish: Dry, and dusty.
As a note I usually stop at 3 brews in my tasting notes, as I've found with most teas besides puerh, the tasting notes start to get very redundant the more brews you have. While certain things may come to the front, its mostly all the same notes there.
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