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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

$90.00
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Origin: Fuding, China

Variety: Fuding Dabai
Harvest Season: Spring 2010, pressed in 2013

Oxidation: Slightly oxidized

Caffeine: Low

Theanine: High

Catechin: High


Tasting Notes (4/16/2025)

Aroma: glutinous rice, floral, dried fruit, herbaceous, mild herbal, woody


Taste: sweet, full-bodied, complex, long-lasting throat rhyme, sweet aftertaste, strong salivation
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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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