White tea cultivars grown in the mountains near Fuding City are widely recognized for their wonderful aromas and rich flavors. Spring-pick leaves pressed into cakes preserve all the prized tastes of spring and they age very well. One can then enjoy the best of both worlds – the fresh flavors of spring and nuanced flavors aging will bring forth.
Lot Notes. Cake is 340 grams. The producing tea farm is practicing organic cultivation using no pesticides or chemicals. Stunning in appearance, it offers a beautiful press of large, wonderfully colored leaves. This cake is a good value for the amount of tea each cake brews.
Tea Facts. The cultivar is Da Hao which translates to Big Downy. Cake was made in 2024. Grown on a farm at an elevation of 600 meters in Zhenghe County, in Fujian Province. The cake is a mix of light green, brown, and silver buds.
Tasting Notes. Large leaves will steep to a beautiful pale-golden color with plenty of mouth feel. The taste is herbaceous, a delicate note of chestnut, and soft grassy-like flavors.
Brewing Suggestions. Use 3-4 grams of tea (a full tablespoon) in boiling water. Rinse the leaves and pour the water off. Re-infuse the leaves for about 2 minutes and taste. Bai Mu Dan does not get bitter just stronger; if steeped too long, the tea's flavor notes will tend to get muddled. If serving Gong Fu style, use plenty of leaf and steep briefly 45-60 seconds and taste. Leaves will yield multiple steeps.
WHITE TEA
3 grams/1 tablespoon per 6 ounces of water
165° - 195° F
2 Minutes
White teas are produced in a brief window of time in the spring. The best whites are prized as they consist entirely of sweet buds. These teas are minimally processed in two steps – withering and drying.
Steeped white tea is delicate, extremely refreshing, and considered to contain less caffeine. The leaves will open to fresh floral, herbaceous, naturally sweet, and honey-like flavors. A stronger cup can be attained by extending the steep time.