Gu Shu Bai Lu White Tea Cake comes from Lincang, Yunnan (China) from the historic Yunnan Big Leaf Tea cultivar. It has vegetal and wild notes and is extremely soft and silky on the palate.
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Place of origin
Licang, Yunnan (China) in the historical cultivar Yunnan Big Leaf Tea
Gu Shu Bai Lu Cake white tea leaves, once harvested, are left to wither in the sun before moving on to the next stage of processing, where they will dry naturally or with the help of hot air jets indoors.
The few steps in processing this tea aim to make the leaf lose water very slowly, thus achieving a low level of oxidation so as not to alter the flavors too much but, at the same time, provide the drink with more structure and body.
Once dried, the leaves are selected and then allowed to age at will to be pressed to the desired degree of ripeness.
Preparation of White Tea Gu Shu Bai Lu Cake
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. By following this preparation, multiple infusions can be made with 5 grams of leaves that are useful to best capture all the flavor nuances of the tea.
Heat the water to a temperature of 80°C and proceed to an initial infusion of 40 seconds. Keeping the water at the same temperature, you can then continue to exploit the same leaves by adding more water and increasing the infusion time by 10 seconds each time (40 – 50 – 60…).
This tea has a longevity of 6 infusions.
For a more classic preparation in the Western style, we recommend 3 grams of leaves in a 200-mL cup with water at 80°C for an infusion time of 3-4 minutes.
For a better tasting experience, we suggest that you strain the infusion as soon as the brewing time is over. The brewing time recommendations, however, can also be slightly adjust by your personal taste in order to obtain a strong or more delicate cup of tea.
Store in a cool, dry place away from direct sunlight.