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Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
  • Oldtime – 2010 Fuding White Tea Cake
Oldtime – 2010 Fuding White Tea Cake

Oldtime – 2010 Fuding White Tea Cake

$20.00
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Aged White Peony white tea from Fuding, China. Harvested in spring 2010 and pressed into cakes in 2013. Made from Fuding Dabai tea variety. Smooth, rich, and deeply layered with a mature aged character. Low caffeine with a thick and comforting texture. A great choice for aged white tea collectors, daily tea drinkers, and people who enjoy mellow, complex, and naturally sweet teas.

Rich aroma of glutinous rice, dried fruit, flowers, soft herbs, honey, and aged wood. Smooth and full-bodied mouthfeel with a deep, rounded sweetness. Complex layers develop through each infusion. Notes of floral nectar, fruity sweetness, and gentle herbal tones linger in the mouth. Strong salivation and a long-lasting sweet aftertaste create a refreshing and satisfying finish.

Traditionally crafted by Intangible Cultural Heritage tea artisan Geng Zongqin. Made using traditional white tea processing with natural sun-drying and light oxidation. Carefully aged for years to develop deeper aroma and smoother texture. Stored and matured slowly to bring out rich aged notes and balanced complexity. Stone-pressed into tea cakes in 2013 for long-term aging and preservation.
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Steeping Guidelines

Easy Mug Brew

Use a tea-to-water ratio of 1:100. Put the leaves directly into a mug, add boiling water, and steep for 5 to 7 minutes. When about one-third of the tea remains, refill with boiling water to continue brewing.

Traditional Gongfu Style

Pre-warm the gaiwan or Yixing teapot. Use a tea-to-water ratio of 1:30. Brew with water at 100°C (212°F). For the first two infusions, steep for about 15 seconds each. Gradually increase the steeping time with each additional infusion. Pour the tea liquor completely out after each brew.

Thermal Steeping

Use a tea-to-water ratio of 1:200. Pour boiling water into a ceramic-lined insulated flask or teapot. Close the lid and let it steep for 1 to 2 hours before drinking. When about one-third of the tea remains, refill with boiling water to continue brewing and enjoying.

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