The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in which quality class Shou Mei is traditionally used for white tea pressed into cakes in this region. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. In our case the leaves were harvested in 2013 and pressed in 2015. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press. More
The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in which quality class Shou Mei is traditionally used for white tea pressed into cakes in this region. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. In our case the leaves were harvested in 2013 and pressed in 2015. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press.
With age this tea gains refinement, the sharp to piquant flavour attributes, which we know for example in Bai Mu Dan tea, increase over the years. Local people say that Lao Bai Cha is a delicacy the first year, a treasure the second year and a cure the third year. This tea has its place in traditional Chinese medicine. It cools the organism in an emphatic manner, and soothes sore throat. Naturally this tea has health properties typical of white tea, for example antioxidant properties and the presence of a large quantity of vitamins.
What Exactly Is Aged White Tea - Lao Bai Cha 老白茶?
White tea (白茶 báichá) is one of China’s traditional six major types of tea. Its main production areas are in Fujian, particularly the counties of Fuding (福鼎), Zhenghe (政和), Jianyang (建阳), and Songxi (松溪). Because of its unique processing — no pan-firing and no rolling — the finished leaves are covered in fine white hairs, with a silver-white to gray-green appearance, hence the name “white tea”. White tea is a lightly fermented tea. Compared with other teas, its unique method preserves a large amount of beneficial compounds in the fresh leaves — tea polyphenols, theanine, flavonoids, caffeine, and soluble sugars. These contribute to its distinct flavor and notable health benefits.
Shoumei 寿眉 vs. Gongmei 贡眉
According to The Great Dictionary of Chinese Tea (中国茶叶大辞典), “Shoumei is Gongmei. Gongmei is white tea produced in Jianyang 建阳, Jian’ou 建瓯, Pucheng 浦城 and other places. Its processing is basically the same as White Peony 白牡丹, but the raw material is leaves from the sexually propagated group variety of tea tree known as ‘cài chá 菜茶’. It is made from one bud with two or three leaves, processed through withering and drying. The finished tea has prominent fuzzy buds, greenish color, orange-yellow liquor, mellow refreshing taste, and pure fragrance. It is mainly sold in Hong Kong and Macau”.
Fuding White Tea 福鼎白茶 - The Elegance of Simplicity
High in the mist-veiled mountains of Fuding 福鼎 in northern Fujian, tea bushes stretch across terraces bathed in gentle sunlight. The morning dew still clings to their tender buds, their downy hairs shimmering like silver threads. Villagers gather the leaves with practiced hands, spreading them out beneath the open sky to wither naturally. The air fills with the soft fragrance of herbs, flowers, and honey — the first whispers of what will become Fuding White Tea, a drink celebrated for its purity, elegance, and remarkable ability to transform with age. Fuding White Tea is a paradox: born of simplicity yet layered with richness; a daily drink for villagers yet a prized treasure for collectors.
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2015 Fuding Hongxue White Tea Balls | Fuding Hongxue Da Bai Tuo Cha
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