Aged White Cake
Fujian, China
Time transforms white tea into something deeper—dates, wood, and a sweetness that whispers rather than shouts.
The Story
The Fujianese have a saying: 'First-year tea, three-year medicine, seven-year treasure.' Pressed white tea cakes develop remarkable complexity as they age—bright floral notes transform into deep sweetness, hay becomes dates and dried longan. A well-aged white tea cake is a meditation on patience and the gifts that time can bring.
Flavor Notes
Perfect For
- Special occasions
- Meditation
- After rich meals
- Cold winter evenings
- Sharing with tea lovers
Pairs Well With
How to Brew
Our recommended approach for the best cup
Water Temperature
195°F
(90°C)
Amount
5g per 100ml (gongfu style)
Steep Time
10-15 seconds, extending with each steep
Resteeps
8-12 steeps
Recommended Vessel
Gaiwan or small Yixing pot
Brewing Tips
Aged white tea can handle—and often benefits from—hotter water. Rinse briefly to wake the leaves. Gongfu brewing brings out the best in aged whites, revealing how the flavors shift and deepen across many steeps.