Wu Xiang Shou Mei White Tea Cake · 300g

In Fuding, where the mountains meet the sea, the local Da Bai cultivar grows in gardens shaped by cloud and mist. For this cake, one bud and two or three leaves are picked. The down on the buds and the fuller leaves give the tea a balance of freshness and body.

The leaves are naturally withered and then dried. They are neither pan-fired nor rolled. For loose pressing, the maker shapes the tea in a cloth bag and applies light pressure. The cake holds its form while keeping the outline of the buds and leaves visible. A small portion comes away easily from the edge for brewing.

Each 300 g cake is wrapped by hand in cotton paper from Dali, Yunnan. The lighter inner sheet rests directly against the cake. The thicker outer sheet gives the cake another layer of protection from handling, moisture and surrounding odours. The original package is about 190 mm across. After taking tea, fold both layers back around the cake and store it in a dry, dark place away from strong scents.

Gaiwan: For a gentler session, use 5 g with water at about 95°C. If you choose to rinse, wet the leaves for about 5 seconds and pour the water away. Then try 5–10 seconds for the next few infusions, extending to 15–30 seconds as the cake opens.

Simmer in a pot: Start with 8–10 g of dry tea. Simmer gently in water for 10–15 minutes, then taste. A small piece of dried tangerine peel is optional. Add fresh water for another round while the tea still has flavour.

Mug: Try 3 g with 90°C water for about 3 minutes. Drain or remove the leaves at the strength you like. Use a little more time for later infusions.