The Gu Shu Bai Lu White Tea Cake comes from Lincang, Yunnan (China) from the historic Yunnan Big Leaf Tea cultivar. It has herbal and wild notes and is extremely smooth and silky on the palate.
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Location of origin
Licang, Yunnan (China) in the historic Yunnan Big Leaf Tea cultivar
Production
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 the processing of 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 when the desired degree of ripeness is reached.
Preparation of Gu Shu Bai Lu Cake White Tea
We strongly recommend infusing this tea in the traditional Chinese method (Gong Fu Cha) with a gaiwan with a capacity of about 150 ml. 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.
Warm 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 according to 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 infusion time is over. Our suggested infusion times, however, can also be slightly modified to your liking to achieve a more or less intense taste.
We recommend storing in a cool, dry place away from direct sunlight.
