About 2012 White Peony Bing Cha:
White Peony (Bai Mudan) is a popular white tea. To find it as a bing cha (round tea cake) is unusual, as it most commonly is made into a loose leaf form. This tea was made in the summer of 2012 in Ningde, Fujian.
Making tea cakes is a traditional art form. Although it is a form popular for making Puer teas, in recent times, other types of teas (white, green, black) are also being made into cakes. Tea cake-making is a multi-step process. First, the freshly plucked tea leaves are withered, roasted and sun dried to make Mao-Cha or “rough tea”. The rough tea is then steamed and molded into the tea cake shape using stone weights (traditional method) or a simple die press (modern method). Cakes are hand wrapped in paper in the final step.
Unlike puers, which require aging, a white, green tea and black tea cakes are generally ready to be drunk soon after their crafting. However, if aged well, a white, green or black bing cha will come to life in new ways over time. We have found Portland to be an excellent environment for aging bing cha. The aging environment requires fresh air, moderate to warm temperatures, and humidity so that the tea will ferment over time. With each passing year, the tea develops new characteristics and complexity.
Ingredients: White Tea Leaves
Tea Cake Size: 5″ diameter
Weight: 100 Grams (3.5 ounces)
Cup Servings per Cake: 35-40 servings
Light, sweet, and herbaceous.
Every tea is different and can be brewed in different ways. The chart below is not a hard-and-fast guide for brewing this tea, but rather a place to get started. Steeping time may vary based on your personal taste or on how many infusions have already been done. Experiment with the brewing of your tea to discover its unique character.
Brewing the tea cake is fairly simple. Break off a small piece (equal to the size of a teaspoon), and brew as you would with loose leaf tea.
|Water Temp °F (°C)||Steep Time (minutes)||Number of Infusions||Quantity of Leaf (tsp / 8oz water)|