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Product description
"One year as tea, three years as medicine, seven years as treasure" is a traditional Chinese saying that highlights the different aging stages of white tea and its evolving properties.
The term "Three-Year Medicine" refers to white tea that has been stored for three to five years. At this point, the tea's properties have undergone subtle changes. With proper storage, within two to three years, the internal components of the tea begin to transform. The greenness fades, and the color of the tea liquor deepens from pale yellow to apricot yellow to orange-yellow, with its internal qualities stabilizing and settling.
Fresh white tea has a sweet fragrance and a delicate aroma of tea fuzz, commonly described as "the fragrance of tea fuzz with a honeyed charm." However, white tea that has been stored for three to five years often develops a lotus leaf fragrance. The aroma becomes gradually mellow, and the taste grows much smoother and softer. At this stage, the tea can be savored for the slow transformation brought by time, as its flaws gradually fade, and its nature shifts from cool to calm. At this point, white tea can be considered both tea and medicine, suitable for both tasting and collecting for longer storage.
Tea Information
Storage: Naturally Dry-Stored Aging
Cultivar: Bai Hao Yin Zhen Yi Ji (First Grade Silver Needle)
Year / Season: 2019
Origin: Taimu Mountain, Fuding, Fujian, China
Flavour Profile
Aroma: As it ages, the aroma deepens, with more layered, nuanced herbal notes and a subtle grains that makes it even more comforting and alluring.
Flavor:The flavor becomes fuller and more rounded, with the addition of mellow, honey-like sweetness and a slight nutty depth.
Mouthfeel: The tea's texture evolves to become more velvety and smooth, with a creamier and silkier consistency that feels heavier and rounded on the tongue.
Aftertaste: The aftertaste also changes with age, becoming longer-lasting and often more complex and herbal notes.
How to Brew
Gong Fu Cha Method
Tea Amount: Use 5-7 grams of tea per 100ml of water.
Water Temperature: Heat water to around 88-92°C. Since the tea is aged, so you can use slightly hotter water if needed.
Steeping Time:
1st fusion: Steep for 10-15 seconds.
2nd infusion: Steep for 15-20 seconds.
Gradually increase steeping time by 5-10 seconds for each infusion.
Serving: Enjoy up to 5-7 infusions. The flavour may evolve with each step, becoming smoother and more honeyed.
Western Brewing Method
Tea Amount: Use 1-2 teaspoons (2-3 grams) per 220-250ml of water.
Water Temperature: Heat water to around 90°C.
Steeping Time: Steep for 3-4 minutes.
Serving: Strain the tea and enjoy the rich, mellow flavour.
Behind the Tea
Tai Mu Mountain (太姥山) is the most renowned area for Fuding White Tea (福鼎白茶). With a history going back centuries, Tai Mu Mountain was even mentioned by the scholar Zhou Lianggong (周亮工) in his book "Min Xia Ji" (闽小记), where he described the local tea as "green snow buds" (绿雪芽), a term for white tea.
Located at a high altitude with dense forest coverage and surrounded by the sea on three sides, Tai Mu Mountain benefits from abundant rainfall and fertile soil, consisting of a mix of transitional yellow-red soil and mountainous red soil, enriched with volcanic rock weathering materials and humus. This creates an ideal environment for white tea cultivation. This region's tea is celebrated for its elegance and complexity, making it a prized variety in the world of white tea.
Product description
"One year as tea, three years as medicine, seven years as treasure" is a traditional Chinese saying that highlights the different aging stages of white tea and its evolving properties.
The term "Three-Year Medicine" refers to white tea that has been stored for three to five years. At this point, the tea's properties have undergone subtle changes. With proper storage, within two to three years, the internal components of the tea begin to transform. The greenness fades, and the color of the tea liquor deepens from pale yellow to apricot yellow to orange-yellow, with its internal qualities stabilizing and settling.
Fresh white tea has a sweet fragrance and a delicate aroma of tea fuzz, commonly described as "the fragrance of tea fuzz with a honeyed charm." However, white tea that has been stored for three to five years often develops a lotus leaf fragrance. The aroma becomes gradually mellow, and the taste grows much smoother and softer. At this stage, the tea can be savored for the slow transformation brought by time, as its flaws gradually fade, and its nature shifts from cool to calm. At this point, white tea can be considered both tea and medicine, suitable for both tasting and collecting for longer storage.
Tea Information
Storage: Naturally Dry-Stored Aging
Cultivar: Bai Hao Yin Zhen Yi Ji (First Grade Silver Needle)
Year / Season: 2019
Origin: Taimu Mountain, Fuding, Fujian, China
Flavour Profile
Aroma: As it ages, the aroma deepens, with more layered, nuanced herbal notes and a subtle grains that makes it even more comforting and alluring.
Flavor:The flavor becomes fuller and more rounded, with the addition of mellow, honey-like sweetness and a slight nutty depth.
Mouthfeel: The tea's texture evolves to become more velvety and smooth, with a creamier and silkier consistency that feels heavier and rounded on the tongue.
Aftertaste: The aftertaste also changes with age, becoming longer-lasting and often more complex and herbal notes.
How to Brew
Gong Fu Cha Method
Tea Amount: Use 5-7 grams of tea per 100ml of water.
Water Temperature: Heat water to around 88-92°C. Since the tea is aged, so you can use slightly hotter water if needed.
Steeping Time:
1st fusion: Steep for 10-15 seconds.
2nd infusion: Steep for 15-20 seconds.
Gradually increase steeping time by 5-10 seconds for each infusion.
Serving: Enjoy up to 5-7 infusions. The flavour may evolve with each step, becoming smoother and more honeyed.
Western Brewing Method
Tea Amount: Use 1-2 teaspoons (2-3 grams) per 220-250ml of water.
Water Temperature: Heat water to around 90°C.
Steeping Time: Steep for 3-4 minutes.
Serving: Strain the tea and enjoy the rich, mellow flavour.
Behind the Tea
Tai Mu Mountain (太姥山) is the most renowned area for Fuding White Tea (福鼎白茶). With a history going back centuries, Tai Mu Mountain was even mentioned by the scholar Zhou Lianggong (周亮工) in his book "Min Xia Ji" (闽小记), where he described the local tea as "green snow buds" (绿雪芽), a term for white tea.
Located at a high altitude with dense forest coverage and surrounded by the sea on three sides, Tai Mu Mountain benefits from abundant rainfall and fertile soil, consisting of a mix of transitional yellow-red soil and mountainous red soil, enriched with volcanic rock weathering materials and humus. This creates an ideal environment for white tea cultivation. This region's tea is celebrated for its elegance and complexity, making it a prized variety in the world of white tea.