Fuding Sun-Dried Aged White Tea Cake – Premium Baihao Yinzhen Silver Needle (300g)

Sourced from the heartland of white tea in Fuding, China, this sun-dried tea cake is made from premium Baihao Yinzhen (Silver Needle) leaves. Naturally aged over time, it yields a bright apricot-hued liquor. The infusion is notable for its pronounced “Hao Xiang” (fragrance of the tea fuzz), layered with honeyed notes and a smooth, aged aroma, offering a mellow and sweet taste. Individually wrapped in traditional cotton paper for optimal storage and enjoyment.

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Key Features:

• Premium Raw Material: Carefully selected from the first spring buds of the Fuding Da Bai Cha tea variety, grown in high-mountain gardens. Each plump bud is covered in silvery pekoe, representing the highest grade of white tea.

• Traditional Craftsmanship: Adheres to the ancient white tea processing method of “natural withering and sun-drying.” The gentle solar drying maximally preserves the tea’s natural active components and fresh essence, laying an excellent foundation for future aging.

• Natural Aging: Aged over time in a properly controlled, dry storage environment. The tea’s character gently transforms from “cool” to “warm,” with the flavor profile becoming increasingly mellow. The aroma evolves from a fresh, floral pekoe scent to deeper notes of dried dates, herbal medicine, and a distinctive aged fragrance.

• Compact Tea Cake: Compressed into a neat disc shape. This not only facilitates long-term storage and transport but also allows for continued subtle fermentation and transformation within a compact space, resulting in a more unified and harmonious flavor profile.

Tasting Experience:

• Dry Leaves: The cake is neatly compressed with a consistent shape. The color is greyish-green with a lustrous sheen, densely covered with silvery pekoe hairs.

• Aroma: Upon brewing, the distinctive, settled herbal and sweet notes of aged white tea intertwine with the delicate, fresh pekoe fragrance, creating a complex aromatic profile.

• Liquor Color: The brewed tea presents a clear, bright apricot or amber hue.

• Flavor & Mouthfeel: The taste is mellow, rounded, and smooth, with a pronounced natural sweetness that prompts salivation. The aged aroma integrates seamlessly into the liquor, leaving a honeyed aftertaste and a comfortable, soothing feeling in the throat.

• Spent Leaves: After infusion, the leaves are plump, tender, supple, and vibrant, showing a natural bronze color.

Brewing Guide:

Ideal for brewing in a gaiwan or Yixing clay teapot. Recommended water temperature is 95-100°C. After a quick rinse (to awaken the tea), steep for just a few seconds for the initial infusions, adjusting the steeping time gradually for subsequent brews to personal preference. This tea is also excellent for “thermos brewing” (steeping in a vacuum flask) or simmering in a pot, methods that fully release its rich, deep flavors and nuances.

Storage Tip:

Store in a cool, dry, ventilated place away from strong odors and direct sunlight. The original cotton paper wrapping offers good breathability, allowing the tea to continue its slow, graceful transformation.