Fuding Lao Bai Cha (Moychay collection aged Shou Mei white tea from Fuding, Fujian province, 2016), 357g cake
Crafted in Fuding, Fujian Province—often called the true birthplace of Chinese white tea—this cake is made from Shou Mei (寿眉 / Lao Bai Cha) leaves, sourced from the mature Fuding Dabaihao varietal.
Full-bodied and smooth, this aged Shou Mei delivers natural sweetness up front, followed by a rich, warming complexity. Notes of jujube, lotus, and delicate herbal undertones intertwine with soft walnut-like richness. The mouthfeel is thick, smooth, and even slightly gummy in texture, while the sweet finish lingers long on the palate.
Brew tea with hot water (87-92°C) in a gaiwan or a teapot made of porous clay. The proportion is 6-7 g per 100 ml. The time of the first steeping is 15 seconds. After that do short steeps (5-7 seconds) increasing steeping time for each subsequent step, if necessary. You can steep the tea up to 9 times.