White Cloud Tea Cakes

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A unique white tea cake from Tongmu Guan in Wuyishan produced from black tea cultivars.

White Cloud is an exceptional small-batch white tea crafted from the varieties traditionally used for black tea production in the Wuyi Mountains. These autumn-harvested leaves are hand-processed and pressed into small tea cakes, each weighing about 5-6 grams. When steeped, White Cloud delivers a thick and evolving flavor experience, beginning with lemongrass, floral, and honey notes. As the tea opens, sweet flavors of fall fruit emerge, along with a silky smooth mouthfeel and a refreshing finish of citrus and honey. The tea’s complexity and longevity, alongside its aromatic profile, make it a perfect choice for reflective moments. This tea’s delicate balance of flavors and textures showcases the unique terroir of the Wuyishan region.

Tasting notes:

Pome Fruit | Citrus | Honey

25 gram pouch | approx. 5 cakes (each serving can be infused multiple times)

50 gram pouch | approx. 10 servings (each serving can be infused multiple times)

Origin: Tongmu Guan, Wuyishan, Fujian, China Ingredients: Cultivated without chemicals white tea Harvest: Autumn 2023

Size:

A unique white tea cake from Tongmu Guan in Wuyishan produced from black tea cultivars.

White Cloud is an exceptional small-batch white tea crafted from the varieties traditionally used for black tea production in the Wuyi Mountains. These autumn-harvested leaves are hand-processed and pressed into small tea cakes, each weighing about 5-6 grams. When steeped, White Cloud delivers a thick and evolving flavor experience, beginning with lemongrass, floral, and honey notes. As the tea opens, sweet flavors of fall fruit emerge, along with a silky smooth mouthfeel and a refreshing finish of citrus and honey. The tea’s complexity and longevity, alongside its aromatic profile, make it a perfect choice for reflective moments. This tea’s delicate balance of flavors and textures showcases the unique terroir of the Wuyishan region.

Tasting notes:

Pome Fruit | Citrus | Honey

25 gram pouch | approx. 5 cakes (each serving can be infused multiple times)

50 gram pouch | approx. 10 servings (each serving can be infused multiple times)

Origin: Tongmu Guan, Wuyishan, Fujian, China Ingredients: Cultivated without chemicals white tea Harvest: Autumn 2023

  • White Cloud originates from the a tea garden in the Tongmu Guan region of Wuyishan, situated at an altitude of approximately 1000 meters. The tea is made from varieties historically used to produce Wuyi black teas like Lapsang Souchong and Jin Jun Mei. The tea trees in this area are over 80 years old, having been distributed to farmers during the land reform period. The region’s mineral-rich, rocky soil and misty peaks create an ideal environment for cultivating high-quality tea.

    White Cloud's production process deviates from traditional white tea methods. After the leaves are picked, they undergo outdoor withering followed by a unique hand-shaking process typically reserved for Wuyi rock teas, allowing for slight fermentation. The leaves are then sun-dried for three days before being hand-pressed into loose tea cakes. This method results in a tea that beautifully combines the sweetness and softness of white tea with the complex depth and high aroma typically found in Wuyi rock teas. The hand-pressed cakes retain their original flavors while offering an exceptional mouthfeel and balanced sweetness.

    • Antioxidant-Rich: High in antioxidants that combat free radicals and promote overall health.

    • Low Caffeine: Gentle and suitable for any time of day, offering a calming tea experience.

    • Supports Digestion: The light, slightly astringent nature aids in digestion.

    • Refreshing & Calming: A complex and evolving flavor profile that refreshes and calms both body and mind.

  • Preparation Method

    1. Western Preparation:

      • Use 1 cake of tea per 6-8oz of 190°F - 200°F (94°C) using a teapot, kyusu or infuser mug

      • Steep for 1-3 minutes

      • Good for multiple steeps

    1. Eastern Preparation (Gong Fu Cha):

      • Use 1 cake of tea per 100ml of water at 200°F (93°C) using a gaiwan or small teapot

      • Steep for 15-20 seconds

      • Increase steeping time by 5-10 seconds with each subsequent infusion

      • Enjoy multiple infusions to savor the evolving flavors

  • Cold steeping involves combining tea and cold water, allowing it to steep over an extended period. This method is ideal for green teas, white teas, light to mid oxidized oolong teas, and some botanicals.

    1. Measure:

      • Use 1 cake gram of tea per 10-16 oz of water.

    2. Combine:

      • Place tea leaves in a vessel and add cold, filtered water based on the ratio.

    3. Steep:

      • Refrigerate and steep for 4 to 24 hours. Use less tea for longer steep times to avoid over-extraction.

    4. Strain and Serve:

      • Strain the tea leaves and serve over ice or as is.

    5. Enjoy:

      • Relish the refreshing and flavorful cold-steeped tea, perfect for any time of the day.