Huangye Bai Cha Cake

There's something almost comical about the gargantuan leaves and stems in this compressed tea cake that makes it all to easy to underestimate its quality. Consumers of other stem-heavy teas like kukicha may perceive something in common: a not-quite-woody flavor, cool and vegetal, more resembling cucumber or celery, and a lighter body devoid of bitterness. Its thin and refreshing infusion is spiked with the gentle spiciness of cinnamon, cherry leaf, and a hint of brown butter, and is the perfect thing to rotate in during a long tea session for a palate-cleansing break from heavier aromas and mouthfeels. The waxy, almost waterproof leaves are resilient and long-lasting, able to be infused over and over with little sign of change. Just be sure to give them a wash or long steeping times to extract their flavor.
  • ORIGIN:  Zhenghe, Fujian, China
  • MEANING:  Wilderness white tea (huangye bai cha)
  • CULTIVAR:  Hua Cha San Hao (Hua Cha № 3)
  • HARVEST TIME:  Spring 2020
  • TASTE:  Cherry leaf, carnauba wax, brown butter
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18.00 €

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 90°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 3g / 100ml
  • Water temperature: 90°C
  • 6 infusions: 45, 45, 60, 60, 60, 60 sec

For best results in gongfu cha, brew in the traditional gaiwan or in a Yixing teapot. Too high water temperature would burn the leaves, resulting in bitter taste.