Aged Fuding White Tea Balls from 2007

Description

These Fuding white tea balls, aged from 2007, are some of the most sweet and savory white teas we’ve ever tried. It’s an extremely naipao “long lasting” tea. It captures the essence of Fujian white tea making, while the handy shapes make it easier to measure and prepare single portions.

You can steep a single Aged Fuding White Tea Ball over ten times, provided you increase the steeping each time to draw out more of those unique flavors.

Product Details: 

• Tea Region: Fujian, China.
• Season: Spring 2007.
• Caffeine Level: Low to mid caffeine.
• Time of Day to Drink: Mornings and Afternoons.
• Hand-Picked Tea: Yes.
• Forest Tea: Yes.
• Tea Quality: Gourmet tea.
• Flavor: Sweet and smooth, but also with slightly medicinal flavors.
• Single Origin Tea: Yes.
• Tea Steep Method: 1 tea ball is roughly 4-5 grams and can be steeped for 20-30 seconds each time over 10-15 steeps.
• Qi Strength: Low, balanced Qi.
• Attributes: Organic, single origin, low to medium acidity.

Hailing from the Fujian Province, the home of white tea, these tea balls undergo careful harvesting and production. After a natural withering process, tea masters steam the tea leaves, making them more malleable. They then hand-roll them into the distinctive balls, ensuring a compact form that maintains the integrity of the leaves while providing a single serving.

It’s convenient, but it’s much more than that. After drying, these shapes help to preserve the aromas and flavors of the tea. It also makes them easier to transport and store, and it’s that storage process that brings out the tea’s complexity.

Our Aged Fuding White Tea Balls have been sitting in a carefully-controlled environment since 2007. It allows for a long and slow aging process that transforms the tea, a process that basically turns any remaining bitter notes into sweet, floral flavors. What’s more, the aging process removes many of the vegetal flavors common in young teas.

The result is a selection with the delicacy of white tea, combined with the complexity of stronger, aged teas.