Pressed Winter White Tea Cakes

These Pressed Winter White Tea Cakes comes from the famed white tea regions of Fujian Province, China, where cool seasonal climates and well-drained soils favour the slow maturation of tender buds. This pressed tea is made from high-quality winter plucked leaves — a rarity among white teas — and gently processed to preserve their natural nuance. Pressing improves integration of flavour and texture over time, adding subtle depth to the inherently soft character of white tea.

The liquor is pale honey-golden, with lifted aromatics that evoke white blossoms and fresh winter stonefruit skin. On the palate, this tea is soft and poised, offering a delicate sweetness with a whisper of mineral clarity. The pressed form adds a subtle cohesion that unfolds over gentle infusions, creating a texture that is both calming and quietly expressive.

Its longevity across multiple steeps invites slow, attentive sipping — rewarding curiosity and presence in every cup.

Pairs well with mild sweets, light almond or oat cakes, and fresh fruit — or simply on its own as a tranquil, reflective cup.

Producer: Cindy Chen

Cultivar: Zheng He Da Bai

Harvest: Winter Harvest

Processing: Minimal handling; withering and pressing

Origin: Fujian Province, China

Store in an airtight container away from light, heat and moisture.

5g (1 cake)/ 300 mL • 95–100 °C
3 min • 1–2 light infusions

Cold Brew
5g (1 cake) / 500 mL
Refrigerate 8–10 hrs