尚無風味資料。
There is a popular saying in Chinese tea culture that beautifully captures the essence of aging white tea: "In the first year, it is just tea; after three years, it turns into medicine; after seven years, it becomes treasure!" Presenting another exquisite addition to our collection, this exceptionally rare aged white tea hails from the 1990s. Carefully stored in a dry, clean, and well-ventilated warehouse, it has undergone nearly 30 years of aging, resulting in leaves that exhibit a captivating dark brownish coffee color. When you first encounter the dry leaves, a delightful aroma reminiscent of mushroom and pine wood greets your senses. Brewing this tea using the traditional gongfucha style reveals a truly captivating experience. The tea unfurls a complex and multi-layered taste sensation, complemented by a subtle hint of tropical fruit flavor. As you delve deeper into the brew, a pleasant and soft earthiness emerges, followed by a lingering sweet sugar cane taste that dances on your palate. One of the remarkable qualities of this aged white tea is its ability to provide multiple infusions, allowing you to explore its rich flavors. Each sip leaves a delightful lingering finish, ensuring that you can savor the tea's enchanting essence with every cup. Tasting Note: While young tippy white teas tend to offer a mellow and smooth mouthfeel, if you desire a stronger, richer, and more complex tea taste, we have a recommendation for you. Consider adding 10-12 grams of both big and small loose leaves, including some power leaf, into a teapot with a capacity of approximately 100ml to 160ml. To extract the full potential of the tea, we suggest using water heated to a temperature range of 95°C (203°F) up to boiling point. By following these guidelines, you can enhance the flavor profile and experience a more robust and intricate taste in your tea. After multiple infusions, transfer the leaves from the teapot into a kettle and gently boil them. This allows the leaves to fully open and often reveals an additional, distinctive layer of flavor and texture. You can continue adding water and re-boiling the leaves multiple times. Origin: Fu Ding Country, Fujian Province Oxidation: HighHarvest Period: 1990's