Big leaves evenly compressed into a spherical cake shape, a slight red color with distinctive white hairs
Floral scent tinged with a whiff of aged wood
A full-bodied and pure tea, smooth and leaves mellow long-lasting sweet aftertaste
Fuding Da Bai
Chaitou Shan Tea Garden
Low caffeine (less than 10% of a cup of coffee)
Store in cool, dry place away from sunlight; keep ventilated
The aged the better
Usually, White Tea leaves are loose and not convenient to carry around. For practicality, they are shaped into compressed spherical cakes. But easy storage and transportation are not the only reasons the cakes are compressed; their round shape allows the tea to mature. As the year pass, the tea gets smoother and sweeter with a soft finish and mellow taste.
An old saying about tea that stems from Fuding Town claims that: Tea is only the beginning, three years later it turns into medicine, and after seven years it becomes a treasure. Every sip of aged White Tea Cake should be savored and valued.
Teas shaped into cake make it easier to store and help with the natural oxidation. When compared to loose tea leaves, the shape of tea cake is definitely preferred. Teas shaped into round orbs only get better with time and since only a small surface of the leaves is exposed to air directly, the oxidation reaction is slow and even and promotes fermentation on the inside. The process and shape of the tea give it a more enticing aroma when it's dry, a more attractive colour when it's liquid, and a more savory taste.
This aged White Cake Tea is quite delicious and deserves high reserve value.
Recommend Brewing Method
Chinese Gongfu Way
Water: 12 oz / 355 ml 203℉ / 95℃ Use 5 Grams Tea Brewing time: 3-5 mins
Water: 3.8 oz / 110 ml 203℉ / 95℃ Use 8g Tea leaves 9 steeps : rinse, 10s, 15s, 20s, 25s, 30s, 35s, 45s, 65s, 85s Gaiwan may be your choice.
Chaitou Shan Tea Garden locates in Fuding, the hometown of white tea. The tea plantation is surrounded by fog which creates the perfect conditions for tea bushes, resulting in a rich array of micro-minerals and organic nutrients accumulating in the tea leaves. The red soil and yellow soil is rich in organic material. The tea plants growing here are mainly of the Fuding Dahao and Fuding Dabai varieties.
Lin Jian, who was born in Fuding, Fujian, has been living under the environment of teas. His father, grandfather and great-grandfather are all tea farmers. When he was in elementary school, he helped to pick the tea after school at the tea picking time when there’s not enough people to pick the tea. The dream of engaging in tea business was came up at that time. He said: “My original idea is to make a good life for my family by tea business. But from 1993 when my tea business was gradually developed, I changed my mind. Fuding is the best place of planning white tea. So I want to create a long-term Organic Tea business.” Through our contact with Mr Lin, we felt that he is a man of frankness, speaking quickly, walking quickly and working quickly.
Not exaggeratedly speaking, now Lin Jian is the first founder of Chinese white tea. He owns near 2800 acre high quality tea gardens in Fuding including 500 acre organic tea garden which is the only organic tea garden in Fujian that has passed the USA, Europe and Japan organic certification. He also owns 200 acre Jasmine tea garden in Guangxi. Meanwhile his heshan organic tea base was regards as the national agricultural standard base.
In 2008, his Silver Needle White Tea won the gold medal at the annual Chinese White Tea festival in Beijing.
This Shoumei Cake Tea is produced in Fuding which is a famous tea-producing area located in the northeast of Fujian Province. Fuding belongs to the subtropical monsoon climate, characteristic of coastal areas. The average annual sunshine lasts 1840 hours; the average annual temperature is 18.5°C and the average annual precipitation is 1661.6 mm.
This ShouMei White Tea Cake is made from the leaves of the Fuding Da Bai tea plant, which is also named Bai Mao Tea. It propagates asexually and is shaped like small arbor tea tree. In 1985 it was certified as a national tea plant variety with the number GS13001-1985. Spring tea, which contains 4.3% amino acid and 16.2% tea polyphenols, 11.4% catechins, is a high-quality tea used to make White Tea.
In Fujian, tea has been grown for centuries. It was also important for commercial purposes and the trade centre in ancient China. The process of drying the tea was meticulously followed by old tea farmers who used a variation of hot air drying and sun drying to remove excess water from the tea leaves. These methods eased the preservation process and helped sell the tea. The leaves of this naturally dried tea seemed to appear like the Shouxing’s (the longest-living old man in mythology) long curved eyebrow (眉毛，méimáo). As a result, people named this tea Shoumei White Tea.