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Essential Info
Chinese Name: 福鼎老白茶
Cultivar: Fuding Dabai
Region: Guanyang Town, Fuding City, Fujian Province, China
Harvest Time: April, 2017
Aroma: Notes of wood, sweetness, and dried dates
Recommended Gongfu Brewing Method
For a 120 mL (4 fl oz) teapot or gaiwan, use 5 g (0.18 oz) of tea.
Rinse the tea before the first infusion.
For the first three infusions, steep the tea for 30 seconds in water at a temperature above 95°C (203°F).
For each subsequent infusion, increase the steeping time.
This tea is good for 6 or more infusions.
Use spring water or purified water. Do not use tap water.
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Aged white tea refers to white tea that has naturally transformed over time, developing the distinct qualities of maturity. Known for its excellent aging potential, white tea undergoes gradual oxidation that deepens flavor, adds complexity, and increases its concentration of antioxidant flavonoids. With time, the tea becomes rounder, softer, and more expressive.
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This tea comes from Guanyang Town in Fuding, one of the core production areas of white tea. It is made from high-mountain Shoumei using traditional sun-withered processing and compressed to a moderate density for long-term aging. Stored for years in a dry environment, it has aged slowly and steadily, resulting in a cleaner yet richer aroma and a more integrated, layered taste profile.
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After years of aging, the dry leaves display rich tones of reddish-brown and yellow-green. The aroma unfolds in layers of aged wood, gentle sweetness, and hints of dried dates. The liquor is clear and bright, with a mellow sweetness and a full, rounded body, while a subtle, pleasant acidity quietly adds depth and balance. The tea feels warm and grounding, offering a calm, comforting presence that settles gently into daily life.
