Appearance & Taste
This white tea cake is in round shape, covered with cotton paper. The raw material, Gong Mei, has fat and plump leaves, thick tea stems and small tea buds. The tender tea buds are covered with plenty of white fuzz. The fuzz can produce aromatic substances and may contain high levels of free amino acids and coarse fibre. Besides, for this aged Gong Mei White Tea Cake, its large tea leaves have abundant contents such as gums and amino acids.
With time goes by, our wild aged white tea develops rich complex aroma. With the first sip, your mouth will be full of gentle smooth sweet lotus taste combined with the ‘Chen’ fragrance with a long-lasting pleasant luscious finish. After the third and fourth brewing, the Chen Fragrance will gradually fade, the aroma will turn into sweet jujube flavor. After the 8-9th brewing, the mellow taste will change into fresh clean sweet.
Adjust the amount of tea based on your own taste
For simple glass vessel/teapot brewing:
Use 3g – 5g for 125ml teacup or gaiwan, 6g – 8g for 250ml glass or 12g – 14g for 500ml teapot.
Use 100 °C hot water to infuse tea leaves for around 5-6 minutes. Re-steep for around 5-8 further infusions. (To be adjusted based on personal taste)
Using Teapot to Boil the tea (Recommend using clay teapot):
- Add 5g-8g tea leaves (adjust by personal taste) into the clay teapot.
- Fill the teapot with cold water.
- Keep brewing for 1 min after the water is boiling, and try the first round of the tea. For further brews, extend the boiling time to around 2-3 minutes.
- After the tea is boiled, simmer on the charcoal fire to get a better taste
- Can be re-brewed for around 5 times
Tailao Mountain, Fu Ding City, Fujian province
This white tea cake is using Going Mei as raw material, produced from Tai Lao Mountain, Fu Ding City, Fujian province. Tai Lao Mountain has four distinctive seasons with an oceanic monsoon climate. The average annual sunshine hours are between 1700 to 1900 hours. In winter, the average temperature is below 10 ℃; and over 22 ℃ during summer.
The climate is humid and the rainfall there is abundant. The average annual rainfall increases gradually from the coast to the Tai Lao Mountain area, which is about 1600mm to 2000mm. Because the southeast of Tai Lao Mountain is facing to the sea, the average annual relative humidity can reach above 78%.
The Tai Lao Mountain tea plantations are located at an altitude of 764 of Tai Lao Mountain which only has less than 60 ‘mu’ of land. The weather there is foggy and cloddy with short sunlight, producing bitter compounds such as EGCG inside tea leaves and it’s relatively low compared to other aged white teas produced outside the Tai Lao Mountain. As the cold and humid climate extends the growth cycle of white tea, the tea leaves are developing with more theanine and aromatic substances, enriching a more mellow taste with long-lasting sweet, combined with a rich and complex aroma.
Harvest & Production
The raw material for making this special white tea cake is Gong Mei. It’s from buds only with three or four tea leaves plucked from tea trees in the ‘Tai Lao’ Mountain during Spring. Gong Mei is an advanced form of Shou Mei, and that’s why it’s more expensive Shou Mei White Tea Cakes if they were made in the same year. Aged for over ten years, it has developed rich tea polyphenols and flavonoids.
The Nutrients & Medicinal Benefits
Tea polyphenol is the natural antioxidants that can eliminate excessive free radicals in our body. Overmuch free radicals can cause disorder of the body cells, damage DNA & protein, and even can cause cancer. Aged white tea has plenty of tea polyphenol which may maintain our body in a relatively stable state.
Meanwhile, tea polyphenol may also help relieve cardiovascular disease. Tea polyphenol helps our body to absorb vitamin C which can reduce the viscosity of the blood and promote the normal flow of blood in the vessels reduce the chance of clogging.
Tea Polyphenol may also have the effects of antibacterial and anti-inflammatory. Drink aged white tea daily will keep your oral healthier.
Most amino acid of the aged white tea is contained inside the white fuzzy of the tea buds. The more amount of white fuzz on the white tea buds, the higher the amino acid content. Our aged white obviously has plenty of white fuzz which may be seen by naked eyes easily. The amino acid can promote the internal circulation of our body and maintain the normal operation of our body’s physiological functions, which means amino acid can keep and improve the immunity of our body.
Besides, it not only may help us enhance memory ability but also may help for preventing the diseases such as cerebral stroke, cerebral embolism, cerebral ischemia, cerebral haemorrhage and Alzheimer’s disease.
The content of flavonoids inside aged white tea will gradually increase as time goes by. The technology of making aged white tea retains quercetin substance inside flavonoids, and quercetin is the main content of vitamin P. Vitamin P has a significant effect on reducing the level of blood fat, keep the balance of blood sugar, and lower blood pressure. Hence, drinking aged white tea has all the positive effects as listed before.
*Please note aged white tea cannot be used as medicine to treat any disease, for treatment or any medical advice, please contact your doctor.