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2023 Mengding White Tea Biscuit (2023 Spring)

2023 Mengding White Tea Biscuit (2023 Spring)

Huang Qimei

Type
White Tea
Origin
Mengding Mountain, Ya'an, Sichuan Province, China
Cultivar
Lao Chuan Cha (Old Sichuan Tea)
Elevation
~1100m
Steeping instructions
Water temperature: 100°C / 212°F Gongfu style: One 5 g biscuit in 120–150 ml. Steep for around 30 seconds for the first three infusions as the biscuit loosens, then add approximately 15 seconds per infusion. Western style: One 5 g biscuit in approximately 500 ml. Steep for 2–3 minutes, followed by approximately 1–2 minutes for a second infusion. Bowl style: One 5 g biscuit in approximately 500 ml.
Description
This white tea was made from spring shoots of Lao Chuan Cha harvested on April 20, 2023, at a standard of one bud with three to four leaves. The leaves underwent traditional white-tea withering and sun drying before being stored loose under dry conditions for approximately two years. Rather than being pressed immediately, the tea was allowed to mature in loose form, giving its youthful green character time to soften and its floral sweetness time to develop. It was subsequently steamed and pressed into 5-gram tea biscuits on November 2, 2025. The dry leaves are silver-brown with visible down and produce a pale amber infusion. The supplied notes describe a clear and smooth sweetness, with the tea’s original fresh and downy aromas developing toward honey, aged, and herbal notes during storage. The pressed biscuits retain further potential for gradual transformation.

Shipped in August 2026

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