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2010 Gongmei White Tea Cake

Steeping Instructions

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.

Tip! Consider a sample size to explore 3-4 cups of a new tea!

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.

Connoisseur TeaIngredients:

Fuding China White Tea - 福鼎白茶

Product Videos

What is White Tea? (05:28)
White Tea is a delicate and subtle type of tea. Being the least oxidized of the teas, typically around 5%, it has a flavor that ranges from floral through grassy. Usually made from the youngest leaves on the tea plant, it is prized for its freshness and traditionally drunk quickly on the tail of the season it is harvested. In China, white tea is typically made in the first couple of harvested batches of the spring season, so it is only available in the spring months. While white tea has typically been consumed quite quickly, there is a growing trend in Asia to aged white tea. Like puerh, white tea will mellow over time and many find aged white tea preferable over fresh. Over the past 3-5 years there has been significant growth in pressed white tea cakes as well and its not uncommon to find 10 year old aged white tea cakes like this 2014 White Tea Cake from Fuding, China. How to Brew White Tea (general directions -- see packaging for tea specific instructions): - 3 grams of tea to 8 oz of water (the leaf of most White Teas are quite large so for these use 2 tbsp if you don't have a scale) - Water temperature should be 160-185 degrees Fahrenheit - Steep for 2-3 minutes on the 1st steep and feel free to increase your steep times on the subsequent steeps - Do not discard or compost your leaves before you have gotten at least 3 cups out of them! We cover a few types of white tea in this video. Here is where you can learn more about each of them: Bai Hao Silver Needle Tea - This tea comes from early season harvest and is the buds, or very first small leaf of the tea plant. High quality Silver Needle Tea has characteristic white/silver "hairs" on the leaf, some of which will remain after steeping. White Peony Tea (Bai Mu Dan) - This white tea is made from the first full leaf after the bud and like Silver Needle tea is harvested early in the season. This tea is often either drunk fresh, aged as loose leaf, or compressed into white tea cakes. Himalayan White - A specialty white tea from the far eastern edge of Nepal. It is almost a blend of Bai Hao Silver Needle Tea and White Peony Tea in that it is produced with both bud and first leaf. Snow Shan White Tea Buds - A tea unique to far northern Vietnam, this tea is made from the early swelling leaf buds cut directly from the branches of the tea plant grown in this region. This is a white tea that can be brewed many times with 185 degree water on up to boiling. The producers of this tea claim you can steep it up to 50 times in a gaiwan (short infusions each time). ****** Dominion Tea Across the Web ****** Dominion Tea - Tea Blog - Facebook - Instagram - Twitter -
  • What is White ...
    White Tea is a delicate and subtle type of tea. Being the leas...

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