China White Aged Bai Mu Dan Tea Cake Sampler

This China White Aged Bai Mu Dan Tea Cake sampler includes 4 x 25 gram samples from different aged white tea cakes from varying years.

The oldest of the 4 aged white tea cakes (all from Taimu Mountain at an altitude of over 800 metres) is using raw material (Fuding Da Bai tea leaves) from September 2006, and pressed in October 2019.
The second oldest aged white tea cake is from 2009 raw material and pressed in October 2019, using Fuding Da Hao tea leaves
The next 2 aged white tea cakes are from 2013 and 2014 respectively. The aged white tea cake from 2013 raw material and was pressed in May 2019.
The 2014 aged white tea cake uses Da Hao tea leaves and was pressed in 2022. This aged white tea cake is available as a sample and whole cake here: China White Aged Bai Mu Dan Tea Cake 2014

Available in 4x25gm pouches and 350g cakes. If you would like a cake of the 2006, 2009, or 2013, please message me and i will let you know a cost and delivery time.

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 +