Is this a good fuding Bai Mu Dan

Hello,

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• This reply was modified 10 years, 10 months ago by Tea Guardian.

Thank you for re-posting the photos.

Firstly, it is not very accurate to judge a tea by the look. However, there are visual clues as to what makes not very good tea. I can talk about that in the pictures.

Secondly, although I think it is a smart business idea to compress white teas into discus, I still think this form does not help the tea in the taste dimension at all. Either fresh or in maturing.

Let’s discuss the two photos you shared:
It says “shou mei” in the wrapping paper: shou mei in the modern Chinese ranking system for white tea is the third tier.
Though there are silvery tips on some parts of the tea discus, the majority of the surface is covered by yu ye (魚葉), i.e. un-processable leaves, a sign of low quality.

So I guess this discus may not be of commendable quality?

The term yu ye describes in tea production an incomplete leaf that precedes real leaves in a bud. It is somewhat harder and does not respond well to processing. They are easy to spot in the finished product: they simply look like any dry leaves from a tree and not like a processed tea leaf. Usually they are removed manually after processing and before the final bake-dry.

Since the price for lower end white peony and shou mei is not catching up with the rising labour cost in China, you can see more yu ye in the tea as the grade goes down.