A white tea made from plucks each with one leaf shoot and two immediate young leaves (one bud two leaf ratio) of the camellia sinensis plant. 
 
Often considered the second highest grade of white tea (after Silver Needle) and was traditionally produced in the northern Fujian Province of China. 
 
The latter is made purely with leaf shoots, and so it is comparatively softer and more subtle. The typical taste of Bai Mudan is a result of both the processing and the tea plant cultivars employed in the production.
 
Taste: full flavor but delicate, complex, with toasty, slightly sweet floral notes and a clean aftertaste.