Had sometime to break-up the cake and store half of it in my new onggi. Taste a bit too commercial... a convention, plantation tea
This is a duplicate from my other post...
Just a note the tea cake is not an actual White tea (白茶 bai cha) like Bai mu dan, or Yin zun bai hao. It is a kind of large variety white leaf made in a similar process to Sheng Pu er, but as with white tea the leaves are left to ferment just a bit. A true white tea would break down from the heat it takes to form in to a cake, thus you will never see a white tea this way. Domestically here in China it is called "New Process Tea 新工艺" and is marketed as white tea or as white Puer or Moonlight Puer (白月光 Bai yue guang.) Actually the technical and correct name would be New process tea because that is what it is. Traditionally there arent any white, green, or yellow teas that would be treated in this way. If they are authentic valued teas there would be very little remaining by the next years Spring harvest anyway. I am not saying that experimentation in ageing/storage is negative, just that traditionaly it never was done becasue the nutrition of the green/ white tea would fade therefore its value would be lost as well. In the case of teas made for ageing (Black tea, Pu er, certain Wu Longs) the nutrition of a good tea would be increased from secondary fermentaion thus the value would increase accordingly.