2013 Fuding White Tea Balls | Fuding Da Bai Tuo Cha

Tea type
White Tea
Ingredients
White Tea Leaves
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Martin Bednář
Average preparation
190 °F / 87 °C 8 min or more 10 oz / 300 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

4 Images

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “I have bought three of those balls. And today, I finally bit the bullet and tried first one. I like aged white teas. Pressed white teas. But this… this was sadly a dismal. I took one of that balls...” Read full tasting note
    54

From Good Tea

The leaves for our old white tea (Lao Bai Cha) originate from the mountainous region around the district town of Fuding, located on the border of the Fujian and Zhejiang provinces. Buds and two to three leaves are always harvested from a large-leaf tea plant, in which quality class Shou Mei is traditionally used for white tea pressed into cakes in this region. The resulting pressed tea may be consumed immediately, but may also be exposed to a process of ageing for several years. In our case the leaves were harvested in 2010 and pressed in 2013. The oxidation process was halted by hot steam, and the leaves were pressed in a traditional stone press.

With age this tea gains refinement, the sharp to piquant flavour attributes, which we know for example in Bai Mu Dan tea, increase over the years. Local people say that Lao Bai Cha is a delicacy the first year, a treasure the second year and a cure the third year. This tea has its place in traditional Chinese medicine. It cools the organism in an emphatic manner, and soothes sore throat. Naturally this tea has health properties typical of white tea, for example antioxidant properties and the presence of a large quantity of vitamins.

About Good Tea View company

Company description not available.

1 Tasting Note

54
1138 tasting notes

I have bought three of those balls. And today, I finally bit the bullet and tried first one.

I like aged white teas. Pressed white teas. But this… this was sadly a dismal.

I took one of that balls and prepared in grandpa way. I know it isn’t the best for all the flavour profiles and delicate steepings, but it was… old.

I know, it’s 8 years old tea. But it was weak in flavours. There weren’t any fresh taste, naturally. No peaches, no stonefruits, nothing from those. It was like a washed out black tea. It was smooth though. But so boring. Not sure if I want to try second in gongfu or both I should send to Leafhopper who was looking for white teas… or just let it be and see if another day is a better day. But for the price, I am not impressed.

Preparation
190 °F / 87 °C 8 min or more 10 OZ / 300 ML
ashmanra

Eight years old! Wow! Some white teas do age well, but it sounds like this one didn’t. I know Teavivre says their Bai Mudan gets better. Maybe in a few more years it will be tasty again! Ha ha!

Leafhopper

Wow, that is old! Of the few aged white teas I’ve had, some of the later steeps did taste like black tea, so I wouldn’t necessarily give up on it. Maybe you could do a gongfu session and see if you get more modulation in the flavour.

Login or sign up to leave a comment.