Menghai "Lao Shu Bai Cha" White Tea Cake from Yunnan Sourcing

Menghai "Lao Shu Bai Cha" White Tea Cake

Tea type
White Tea
Ingredients
Not available
Flavors
Dried Fruit, Grapes, Herbs, Honey, Musty, Raisins, Sweet, Thyme, Tree Fruit, Forest Floor, Smooth, Soybean, Chocolate
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 2 min, 0 sec 5 g 6 oz / 185 ml

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2 Tasting Notes View all

  • “I get honey, grape must, ale and raisins on the nose. It’s a very sweet smell. The taste also is quite sweet with honey and fruit notes, but there is a distinctive herbal/savoury side to it too. I...” Read full tasting note
    77
  • “Lovely light tea with a clear appearance. The character is a delightful chocolate taste, which you can first detect when smelling the tea- I could tell there was something sweet. It is a subtle...” Read full tasting note
    83

From Yunnan Sourcing

This is pressed from Spring 2015 harvested “Chang Ye Bai Hao” varietal white tea (a hybrid of Fuding Bai Mu Dan and Camellia Taliensis) plants growing in Gelanghe area of Menghai County in Xishuangbanna (Yunnan).
First flush of spring 2015 tea leaves picked from established plantation bushes was processed into something akin to Yue Guang Bai (moonlight white) or Shou Mei by a process of frying (kill green) at a temperature of 120-140c for a few minutes, then rolling in a hot wok at a temperature of about 70c, then allowed to wither for an hour or so and then finally dried in a lower temperature wok at about 50c. Finally the tea is air-dried using fans to slowly “blow-dry” the tea. During this final phase the tea withers again slightly bringing some slight “red tea” taste to the tea.
The brewed tea is sweet, with thick body and lubricating mouth-feel. The sweetness is honey-like some slight floral notes. It brews a deep golden tea soup and slides happily through the mouth and throat bringing a kind of soothing fullness with it. It can be infused 7 or 8 times gong fu style (maybe more depending on your brewing style and leaf quantity).
This something that will age and develop with the coming years and can be stored like pu-erh alongside other raw cakes.
Spring 2015 harvested tea

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2 Tasting Notes

77
996 tasting notes

I get honey, grape must, ale and raisins on the nose. It’s a very sweet smell. The taste also is quite sweet with honey and fruit notes, but there is a distinctive herbal/savoury side to it too. I can identify rosemary, thyme and other herbs too giving the tea a bit of a bitter edge. I definitely wouldn’t call the taste bitter though. As a result, the tea can be pushed quite a lot, to create a thick mouthfeel, that is nevertheless very soft and mouth-watering.

This is actually a very infusable tea, I wasn’t counting, but it is still going strong around infusion 10 or so.

Flavors: Dried Fruit, Grapes, Herbs, Honey, Musty, Raisins, Sweet, Thyme, Tree Fruit

Preparation
205 °F / 96 °C 0 min, 45 sec 6 g 3 OZ / 100 ML
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83
Recommended
30 tasting notes

Lovely light tea with a clear appearance. The character is a delightful chocolate taste, which you can first detect when smelling the tea- I could tell there was something sweet. It is a subtle effect, but that little sweetness mixed with the clear white tea taste might just make this one of my new favorites. A solid 90 score from me for now.

Flavors: Chocolate

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