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Aged Fuding Chen Pi White Tea, 2010

$22.00

The Emperor of All under Heaven once summoned the wise tea master Lao Cha and told him:

– Tea Master, you know how much I enjoy White Tea. But sometimes I want to try something new, something unusual, something that will be tasty and at the same time will entertain my guests. Go and come up with a tea that will make me happy. 

The Wise Tea Master left the court and came back later with White Tea that was nestled inside of a dried peel of a tangerine. The sweet taste of tea nicely mixed with the gentle sourness of tangerine and all the guests were in awe. The Emperor of All under Heaven was very pleased. 

 

When ripping off the wrapping paper, you will get a sweet orange aroma. The orange peel ball has been split into two parts with a circular incision. The upper part is the “lid” and the lower part is the “body”, acting as a container, stuffed with dry-aged Fuding White Tea leaves. Tea leaves are highly absorbent and can adopt a fragrance of anything they come in contact with. Putting dried leaves inside of the peel of a tangerine created a new flavor of tea that is slightly sweet and has an orange aroma.

 

Aged White Tea and dry citrus peel have long been used in Traditional Chinese Medicine. When the citrus peel is aged, it has great benefits for our health. This tea can help with coughs, reduce nausea, and aid digestion.

To brew, empty the contents of the citrus peel and crush the peel into smaller pieces. Measure 8 grams of tea total and brew it as you usually would gong fu style or western style. 

 

Place of Origin: Hulin, Fuding, Fujian
Harvest time: June 2010
Dry Leaf: Ball-shaped, the peel is dried and crisp; tea leaves are tightly twisted, sturdy, and covered with silvery fuzz.
Aroma: Tangerine peel scent mixed with white tea aroma
Taste:  Sweet and mild in taste, followed by a thirst-quenching feeling
Tree Species: Fudin Dahaocha
Shelf Life: Can be stored for a long time  

 

Brewing guidelines:

       200℉ / 95℃ 

6g + 2g per 500ml   5-7min

     6g + 1g per 110ml   25sec + 10sec for each subsequent infusion 


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