China White Aged Bai Mu Dan Tea Cake 2014

This China White Aged Bai Mu Dan tea cake 2014 has a beautiful golden, clean and clear liquor that produces a nice cooling sensation on the tongue. It also dissipates off the tongue.

Being aged from 2014, the medicinal taste has appeared. Depending on how long you allow it to infuse, you get a long middle note. Also, the liquor goes a deeper red-brown.

This white tea cake has been produced using the Da Hao cultivar in Fuding.

Available in 350gm cakes and 50gm pouches.

Recommended Infusion instructions:
Near boiling but not boiled water (90 degrees Celsius – crab eyes bubble size, see Tea Making for more info)
6-8gms of tea leaves to 150ml gaiwan/clay teapot
You can do a rinse but I don’t as I find with most teas, the first infusion is the most revealing.
Infusions 1 to 3: 15-20 seconds
Infusions 4 to 6: 20-30 seconds
Infusions 7+: 30 seconds +