Ah, I don’t mean to correct you, Leo. Your point #7 was clear enough for me, and helped to illustrate what to look for in a good Bai Mudan. Of course, if I post anything useful, feel free to use it as you please. 🙂
It’s interesting to me that categories of tea like white tea and pu’er already have the interests of quite a few westerners. When I was in China, I always got the feeling that green tea was the most popular and almost the “standard” for fine tea.
