Mengku Aged White Tea Cake – Wild Honey, Aged Wood & Florals

Crafted from nutrient-rich Mengku large-leaf tea, this aged white tea cake develops a distinctive wild mountain honey character through maturation. Its full-bodied structure, deep sweetness, and energetic finish set it clearly apart from the lighter style commonly associated with Fuding white tea.

Tasting Profile

• Aroma: A clean, rich layering of aged, honeyed, and woody notes with delicate wild floral and fruity accents.
• Liquor: Bright orange-yellow to amber, with a glossy sheen.
• Palate: Full-bodied, smooth, and powerful, opening with honeyed sweetness. Strong, lasting returning sweetness and salivation lead into an expansive throat sensation.
• Infusion: Excellent endurance across many steeps, with the sweet finish remaining clear. The infused leaves are supple, resilient, and lively.

Enjoy it brewed in a gaiwan for clarity and changing layers, or simmer it gently for a warmer, fuller cup. Boiling aged leaves brings the honeyed character further forward, making this tea equally suited to everyday drinking and continued dry storage.

Gaiwan Brewing Guide

For a 110 ml gaiwan, use 5–7 g of tea with boiling water. Rinse once. Steep the first infusions for 10–15 seconds, then gradually extend the infusion time.

Simmering Guide

Use 3–5 g of tea. Add the leaves to cold water and bring them slowly to a gentle simmer for a smooth, rounded, and full-flavored cup.

Storage

Store in a dry, dark, well-ventilated place away from strong odors. With continued dry storage, the honeyed and aged aromas will keep evolving while the liquor becomes rounder, softer, and richer.