Bai Mu Dan Fuding Reserve 2019

Diamond – Gaba Oolong Tea

Origin: Taiwan

Infusion Temperature: 90° Celsius

Infusion Time: 45-60 seconds

Serving Size: 3-4 grams/200 ml

This 100-gram compressed tea cake is made from carefully selected Bai Mu Dan (also known as Pai Mu Tan) leaves harvested in April 2019 from the renowned Xianpu Village in Fuding, Fujian Province-one of the most prestigious regions for Chinese white tea. Crafted using the Fuding Da Bai cultivar, this tea embodies the elegance and purity that Bai Mu Dan is celebrated for.

Much like traditional Pu Erh teas, Bai Mu Dan can be pressed into cakes for aging or immediate enjoyment. This cake was pressed shortly after harvest, allowing it to develop gracefully over time while retaining the soft, nuanced character of a fresh white tea.

In its fresh form, Bai Mu Dan offers a delicate, clean infusion with gentle floral overtones and a natural sweetness. Expect notes of wildflowers, fresh hay, and honey, accompanied by a silky texture and soft, lingering finish.

When aged, the tea gradually transforms its flavor profile deepens and matures. With time, the infusion color acquires warmer, sweeter notes reminiscent of ripe yellow fruits, dried apricots, and soft woods. The aging process enhances smoothness and body, making it increasingly rich, mellow, and round with each passing year. This dual nature makes the tea cake a versatile choice for both immediate consumption and long-term cellaring.

The compression of the leaves into cake form not only preserves the tea but also concentrates its aromatic potential. The natural withering and minimal oxidation typical of white tea are maintained, allowing the cake to age slowly and gracefully under appropriate storage conditions. The 100g format is ideal for collectors and daily tea drinkers alike, offering a manageable size for both aging and regular brewing.

To prepare this tea, we recommend breaking off small portions from the cake using a tea knife or pick, similar to the method used for Pu Erh.

Brewing Instructions:

• Gently pry off 3-4 grams per session, taking care not to crush the leaves.
• Water temperature: 80-85°C.
• Infusion method: Gong Fu Cha style or Western-style.
• Multiple infusions: Yes – these leaves can be infused multiple times, revealing new aromas and flavors with each steep.

Whether enjoyed young or allowed to evolve with age, this Bai Mu Dan cake from Fuding is a graceful, meditative tea that reflects the serene beauty of white tea craftsmanship. Its balance of refinement, sweetness, and aging potential makes it an essential addition to the collection of any serious tea enthusiast.