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White Cloud | Aged White Tea Cake

from $18.00

A high-mountain aged white tea from Tongmu Guan, offering ripe longan, wild honey, dried fruit, and smooth, warming depth.

White Cloud is an aged white tea from Miaowan Village in Tongmu Guan, a remote high-mountain region of Wuyishan known for its forested landscape, mineral-rich soil, and deep tea history.

Tongmu Guan is recognized as the birthplace of Zhengshan Xiaozhong and, centuries later, Jin Jun Mei. White Cloud offers another expression of this extraordinary place through Wuyi’s native Cai Cha, also known as Qizhong.

Harvested in autumn 2020, the leaves were initially kept in loose-leaf form and allowed to rest naturally for four years before being pressed into cakes. This gradual transformation gave the tea time to settle and mature before compression, softening its fresh character while developing greater sweetness, body, and aromatic depth.

The dry leaf carries the warm fragrance of dried fruit, honey, and aged wood. As the tea opens, ripe longan and dried dates emerge, followed by wild honey and a gentle forest character.

In the cup, White Cloud is smooth, mellow, and full-bodied. Its dried-fruit sweetness is rich without becoming heavy, supported by quiet woody depth and the distinctive high-mountain character of Tongmu Guan.

The liquor grows rounder across infusions. Longan and dates become more integrated, honeyed sweetness gathers through the mouth and throat, and the tea develops a comforting warmth that lingers after the cup is empty.

White Cloud invites slow preparation. It offers the comfort and depth associated with aged white tea while preserving a clear connection to the forest, elevation, and native tea material of Wuyishan.

Available in 25-gram and 50-gram portions for exploration and regular drinking.

Tasting notes:

Pome Fruit | Citrus | Honey

Origin: Tongmu Guan, Wuyishan, Fujian, China Ingredients: Cultivated without chemicals white tea Harvest: Autumn 2020

Size:

A high-mountain aged white tea from Tongmu Guan, offering ripe longan, wild honey, dried fruit, and smooth, warming depth.

White Cloud is an aged white tea from Miaowan Village in Tongmu Guan, a remote high-mountain region of Wuyishan known for its forested landscape, mineral-rich soil, and deep tea history.

Tongmu Guan is recognized as the birthplace of Zhengshan Xiaozhong and, centuries later, Jin Jun Mei. White Cloud offers another expression of this extraordinary place through Wuyi’s native Cai Cha, also known as Qizhong.

Harvested in autumn 2020, the leaves were initially kept in loose-leaf form and allowed to rest naturally for four years before being pressed into cakes. This gradual transformation gave the tea time to settle and mature before compression, softening its fresh character while developing greater sweetness, body, and aromatic depth.

The dry leaf carries the warm fragrance of dried fruit, honey, and aged wood. As the tea opens, ripe longan and dried dates emerge, followed by wild honey and a gentle forest character.

In the cup, White Cloud is smooth, mellow, and full-bodied. Its dried-fruit sweetness is rich without becoming heavy, supported by quiet woody depth and the distinctive high-mountain character of Tongmu Guan.

The liquor grows rounder across infusions. Longan and dates become more integrated, honeyed sweetness gathers through the mouth and throat, and the tea develops a comforting warmth that lingers after the cup is empty.

White Cloud invites slow preparation. It offers the comfort and depth associated with aged white tea while preserving a clear connection to the forest, elevation, and native tea material of Wuyishan.

Available in 25-gram and 50-gram portions for exploration and regular drinking.

Tasting notes:

Pome Fruit | Citrus | Honey

Origin: Tongmu Guan, Wuyishan, Fujian, China Ingredients: Cultivated without chemicals white tea Harvest: Autumn 2020

  • 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.