Bai Mu Dan Jingmai 2018 — Aged White Tea Cake, 357g

Bai Mu Dan (White Peony) from the legendary Jingmai Mountains is a true treasure for lovers of aged white teas. Due to natural fermentation since 2018, this tea has lost the grassy sharpness of young leaves, acquiring a deep honey sweetness and velvety smoothness. This 357g cake contains premium raw materials: fuzzy silver buds and young leaves that have transformed into a noble elixir over time.

Taste and Aroma

The aging process has significantly enriched the tea's profile, making it warmer and more complex:

• Aroma: Cozy, with notes of wildflowers, dried fruits, autumn leaves, and a subtle hint of tree bark.
• Flavor Profile: Enveloping, sweet, and voluminous. Dominated by notes of linden honey, dried apple, and a light creamy undertone.
• Aftertaste: Long-lasting, clean, with a pronounced natural sweetness that lingers on the palate.

Tea Features

Tea from the Jingmai Mountains is famous for its special energy and the ecological purity of its ancient tea gardens.

Origin: Jingmai Mountains, Yunnan Province, China
Harvest Year: 2018
Form: Pressed cake (357 grams)
Effect: Gently tones, provides a state of inner peace, clears thoughts, and harmonizes the emotional background.

Connoisseur's Tip: White tea only becomes more valuable with age. 2018 is the "golden mean" — a time when the tea has reached maturity but retained its lightness. It is perfect for evening relaxation or long, thoughtful conversations.

How to brew?

Aged white tea is less temperamental regarding water temperature than young varieties:

1. Water Temperature: 85–90°C. You can use slightly hotter water to better open the aged leaf.
2. Teaware: Ceramic teapot or gaiwan. Glassware also works well to highlight the infusion's color.
3. Method: We recommend the infusion method (Gongfu Cha). Rinse the leaves with the first water. Subsequent steeps: from 25-35 seconds, gradually increasing.
4. Dosage: 5-8 grams per 150-200 ml of water.