Fuding, renowned as the birthplace of Chinese white tea, produces this tea cake crafted from Bai Mu Dan leaves sourced from Mount Taimu. After a decade of aging, its aroma has deepened into a rich, mellow complexity.

The first infusion reveals the tea’s inherent freshness and crispness. Subsequent infusions unfold a smooth interplay of floral sweetness and aged notes, interwoven with a distinctive herbal fragrance. The lingering aftertaste carries a natural herbal sweetness, with a long-lasting finish. After eight or nine infusions, the taste transforms into a refreshing sweetness. The tea cake is round and wrapped in cotton paper. Bai Mu Dan leaves feature wavy edges with slight serrations, and their undersides are covered in white downy hairs (which enhance aroma and are rich in free amino acids). The buds are finer and more tender than those of Shou Mei or Gong Mei, making this tea suitable for both daily enjoyment and long-term storage.

Most Chinese white tea originates from Fuding, Fujian—a region hailed as the “Hometown of White Tea.” This white tea cake is crafted from plum blossom tea sourced from Mount Taimu in Fuding.

As a wild, aged white tea, its charm deepens with time: the first infusion melts on the palate, enveloping you in lotus fragrance, smooth sweetness, and interwoven aged notes, leaving a lingering aftertaste. By the third or fourth infusion, the aged notes gradually fade, giving way to a fresh, sweet date aroma. By the eighth or ninth infusion, the palate transforms from rich and mellow to refreshingly crisp and sweet, revealing layers of complexity.

Perfect for daily savoring or continued aging and collection, this tea is a must-try for seasoned connoisseurs!