2010 Gongmei White Tea Cake Description（贡眉福鼎老白茶）:
Some of the most coveted white tea from China comes from the Fuding (福鼎）region of Fujian Province, China. In the West its often thought that fresh white tea from the year of harvest is best. Yet in the East this is not necessarily true. In fact, the current trend in China and other parts of Asia is the appreciation of all things aged. Like aged puerh, aged white tea cakes are an experience all their own. As these white tea cakes from Fuding age more subtle and complex flavors appear.
Our Gongmei White Tea cakes are made from the Da Bai subvarietal of c. sinensis and features a darker liquor and stronger taste than Bai Mu Dan. This aged cake has a sweet finish with notes of caramel and honey. These leaves are then shaped and steamed into the cake shape and have been stored in a controlled environment to age since 2010.
Each cake is approximately 350 grams.
Fuding China White Tea - 福鼎白茶
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- Western Style:
- Add boiling water to mug and allow the water to cool to 170°-185° or simply wait 2-5 minutes. Break off and steep roughly 1 Tbsp or 3-4 grams of tea per 8 oz of water. Steep for 4 minutes. It may be well worth experimenting with water closer to 170°
- Gaiwan Steeping:
- Break off and steep roughly 1 g per oz of your gaiwan. Steep 30 seconds for the first infusion and add 15-30 seconds for each additional steeping. Steep as long as you are happy with the flavor.