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commemorative cake
Bai Mudan 2019
This special pressing of Bai Mudan was to commemorate the 70th anniversary of the People's Republic of China, for which the producers have blended the more aromatic Fuding Da Bai with the calmer body of Qun Ti Zhong. After a few years of ageing, the resultant tea is warm and slightly sweet with a clean finish on the tongue, tasting of celery, while the aromatics continue to play in the nose: hints of spice, fresh sugarcane, and scented wood—even a touch of cedar. The white tea connoisseur can really take their time and enjoy this one, but the compressed cake will age slowly further over the following years.
- ORIGIN: Panxi, Fuding, Ningde, Fujian, China
- MEANING: White peony (bai mu dan)
- CULTIVAR: Fuding Da Bai / Qun Ti Zhong
- HARVEST TIME: 2019
- TASTE: Sugarcane, celery, cedar
IN THE TEAPOT
- Quantity: 6g / 500ml
- Water temperature: 90°C
- Infusion time: 5 min
GONGFU CHA METHOD
- Quantity: 3g / 100ml
- Water temperature: 90°C
- 5 infusions: 30, 45, 45, 60, 90 sec
For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.