Shanghai Erli E - Commerce Co., Ltd.

2011-2013 Wild Arbor Aged Tea - Fuding Kung-Mee White Tea 500g Loose Leaf

Name: 2011-2013 Wild Arbor Aged Tea - Fuding Kung-Mee White Tea 500g Loose Leaf
Brand: Shanghai Erli E - Commerce Co., Ltd.
Price: 5.0 USD
Availability: InStock

$5.00 USD

Распродажа Продано

Сумма налога включена. Стоимость доставки рассчитывается при оформлении заказа.

Net weight 50g(Sample Pack) 250g 500g

Варианты товара

Количество

Hailing from Fujian's Fuding County—a UNESCO-protected tea terroir—this minimally processed treasure embodies Chinese tea philosophy through solar-withering craftsmanship. As one of China's six tea categories and a National Geographical Indication product, Fuding White Tea strikes a delicate balance:

Fermentation Art: 10-15% oxidation preserves 89% polyphenols (vs 60% in green tea)

Aging Alchemy: Time converts EGCG antioxidants into thearubigins, deepening flavor complexity

Taste Signature: Silky texture with honeydew melon sweetness, distinct from black tea's maltiness or green tea's grassiness

Kung-Mee (贡眉), a premium variety of Fuding white tea, is crafted from carefully selected slender leaves with elongated stems. This wild arbor tea boasts a distinctive aromatic profile featuring delicate floral notes and silky texture. Through meticulous traditional processing and over a decade of natural aging, it preserves its innate fragrance while developing complex layered flavors. The luminous amber liquor exhibits remarkable clarity and viscosity, offering an immediate sensory appeal.

Wild Arbor Origin: Harvested from 30-50 year old tea trees in Fuding's深山老林 (deep mountain forests)

Health Benefits: Rich in antioxidants (茶多酚) with blood pressure regulation properties

Aging Potential: Suitable for extended storage up to 30 years under proper conditions

The Gongmei white tea exhibits remarkable infusion resilience, maintaining its delicate balance even with extended steeping times. As brewing duration progresses, the liquor undergoes a chromatic metamorphosis from pale golden nectar (initial 2-3 steeps) to warm amber elixir (4-6 steeps), ultimately developing aged honey tones in prolonged infusions. Each chromatic phase unveils evolving flavor strata:

Early Infusions (5-10s):

Visual: Pale champagne hue with silver-down suspension

Palate: Fresh orchid sweetness with subtle mineral undertones

Aroma: Honeysuckle and young bamboo shoots

Mid-Stage Brews (15-30s):

Visual: Translucent amber with oil-like viscosity

Palate: Ripe pear sweetness evolving into date-honey complexity

Aroma: Steamed glutinous rice and dried jujube

Extended Maturation (60s+):

Visual: Deep tawny with crimson undertones

Palate: Velvet-textured medicinal herbs layered with aged cedar

Aroma: Forest-floor petrichor and toasted grain

This chromatic-flavor correlation stems from differential dissolution rates:

Amino acids (theanine, glutamine) dominate early extraction, imparting sweetness

Polyphenol polymers gradually release, creating structured astringency

Volatile terpenes require thermal activation for full expression

Brewing Recommendation:

For optimal layering:

Use progressive steeping (5s → 10s → 20s → 30s) in same vessel

Maintain water hardness < 50ppm to prevent flavor masking

Ideal serving temperature: 55-60℃ to amplify aromatic volatility

This multidimensional experience embodies the essence of aged white tea - where time becomes tangible through evolving chromatic poetry and flavor calligraphy.