2011 Fujian Fuding Gaoshan White Tea Lao Shoumei Tea Cake

About the Place of Origin

Fujian Fuding High Mountain Tea Plantation, with high altitude, abundant clouds and mist, and large temperature difference between day and night, produces Shoumei fresh leaves rich in amino acids and minerals, laying a solid foundation for the high-quality
tea. ​

Its production follows traditional techniques, and after harvesting, it is naturally sun dried and withered to preserve the natural nutrients and flavor of the tea leaves to the greatest extent possible. Then, it is pressed tightly to make tea cakes,
which are easy to store and allow the tea leaves to slowly transform over time. After ten years of aging, today’s tea cakes have shed their astringency and presented a warm reddish brown color, emitting a strong sun dried jujube aroma, mixed with
a faint medicinal and aged aroma, with rich layers. ​

Brew Suggestion

When brewing, it is recommended to use boiling water at 95-100 ℃, covered bowl or purple clay pot. Take 5-7 grams of tea cake, quickly rinse the tea leaves with boiling water to awaken the tea aroma. Soak for about 15 seconds in the first pot before the
soup is released, and gradually extend the soaking time according to personal taste. The brewed tea soup is orange yellow and transparent, with a mellow and sweet taste, obvious aftertaste, and a long-lasting aftertaste. It is an excellent choice
for both daily consumption and storage aging.