White tea cake Lao Bai Cha 2010 400g

White tea cake Lao Bai Cha 2010 400g is made of aged camelia leaves harvested in 2010 in Fuding area. The flavors turn from vegetal to sweet.



This tea cake White tea cake Lao Bai Cha 2010 is entirely made of white tea produced and aged in Fuding area. We usually heard about aged pu er rather then white tea but also this kind of tea has a nice maturation through the time. But, instead of other products, the white teas generally aged in the state of loose leaf tea and it is pressed only few months before being sold. This approach of making aged white tea cakes is made to provide a more uniform maturation of the material. The leaves from Fuding in fact are thinner than the pu er ones and if they ware pressed they'll assume a more compact shape that doesn't allow the inner material to age at the same speed of the rest of the cake. Following this way of conservation this cake of us from 2010 presents itself already make of uniform brown leaves with, between their, a decent amount of gems.

The tea in the cup gives an infuse with a predominant vegetal and a bit dry characteristic like hay that gradually leave the space in the mouth for the revealing of and intense sweetness. This sweet feature has a persistent honey fragrance which, anyway, never covers the herbal taste of this tea capable, in the end, to leave a fresh feeling on the palate.

Place of origin

Fuding, Fujian China 


The leaves of White tea cake Lao Bai Cha 2010 after the harvest whiter under the sunlight for a while before going into the next step where, indoor, they dry naturally or helped with hot air. The processing of this tea is really simple because wants to let the leaf dry really slowly and maintain a low level of oxidation in order to not change too much the vegetal flavors but allow the product to gain more structure and body. Once dried the leaves are sorted and then let aged until the tastes producer. As soon as the leaves arrived at the desirable level of maturation they are pressed into cakes.


We invite you to brew this White tea cake Lao Bai Cha 2010 tea in the traditional Chinese style (gong fu cha) in order to extract more from your leaves. Following this preparation you could use 5 grams of leaves (about 3 teaspoons) in a gaiwan of 100 ml so you can obtains more infusions with different flavors. After a brief rinse of the leaves in a 85°C water you can go with a first infusion of 15 seconds and, after that, at the same water temperature, you can do multiple infusion adding 10 seconds every steeping time (15 - 25 - 35...) 

These leaves could be steep about 8 times.

To prepare the tea in the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with 85°C water for a steeping time of one minute and an half.

The tea could be filtered if you want to avoid some little piece of the leaves during the tasting time and also the steeping time we recommend here could be modify on your personal preferences.

We recommend you to store this tea in a dry and cool place avoiding the direct sun light on the leaves.


  • Temperature


  • Infusion



  • Gaiwan

    5g-100ml / 15-25-35... sec / 8 infusions

  • Mug

    3g-150ml / 90... sec / 2 infusions


  • Oxidation


  • Caffeine

    Caffeine high


  • Origin: China

  • Taste: Sweet

  • Instants: Drink


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