Gu Shu Bai Lu White Tea Cake comes from Lincang, Yunnan (China) from the historic Yunnan Big Leaf Tea cultivar. It has a vegetal and wild Camellia Sinensis flavor and appears soft on the palate.
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Place of origin
Licang, Yunnan (China) in the historical cultivar Yunnan Big Leaf Tea
Leaves once harvested are left to shrivel in the sun for a while before moving on to the next phase where they will dry naturally or with the help of hot air jets indoors.
The few steps in the making of this tea are aimed at making the leaf lose water very slowly therefore obtaining a low level of oxidization incapable of altering too much the vegetal flavors of the infusion but, at the same time, giving the beverage a better structure and body.
Once dried, the leaves are selected and then allowed to age at will and then pressed when the desired degree of ripeness is reached.
Preparation of White Tea Gu Shu Bai Lu Cake
We highly recommend infusing this tea in the traditional Chinese method (gong fu cha) to best enjoy these leaves. Following this preparation it is possible to use 5.5 grams of leaves (about 3 teaspoons) in a gaiwan of about 100 ml (3 fl oz) in order to obtain more infusions with different tastes.
After a quick rinsing of the leaves in water at 85° C (85° F) it can be done a first infusion of 10 seconds and, after that, by keeping the water at the same temperature, it can be done increasing every time the time of 10 seconds compared to the previous infusion (10 – 20 – 30…).
This tea has a longevity of about 7 infusions.
For a classic preparation according to the western style we suggest 3 grams of leaves (about 2 teaspoons) in a 150 ml cup with water at 85°C for an infusion time of one minute and a half.
The tea can be filtered for easier tasting and also the above brewing times are purely indicative so can be adjusted according to personal taste.
Store in a cool, dry place away from direct sunlight.