About 2019 Fuding Panxi Wild Aged White Tea Cake 350g

This tea cake is made from Shoumei material harvested in 2019 from the Panxi area of Fuding, Fujian. After several years of natural ageing, it was pressed into cakes in 2024, allowing the character of the aged leaves to stabilise and integrate. The tea reflects the slow, gentle transformation typical of well-aged white tea, with a focus on depth, smoothness, and long-term drinkability.

Panxi Shoumei is known for its thicker leaves and rich internal composition, providing a solid foundation for ageing. Over time, the youthful sharpness softens, giving way to a mellow, rounded profile with gentle woody sweetness and subtle jujube-skin notes, followed by a lingering aftertaste.

Appearance & Taste

2019 Fuding Panxi Wild Aged White Tea Cake 350g

The cake is round and firmly pressed, with naturally mottled tones of dark green, brownish-yellow, and scattered silver, showing authentic signs of ageing. Fine white down remains visible in places. The aroma features soft aged notes and jujube sweetness with a light bamboo-leaf nuance. The liquor is full and smooth, with a clear aged character, hints of fruity honey, and a persistent returning sweetness.

Taste: Floral, Honey, Jujube, Sweet, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

5-6 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

5-6 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

5-6 mins

Enjoy!

Kongfu Style

Using Teapot to Boil the tea (Recommend using clay teapot):

Add 5g-8g tea leaves (adjust by personal taste) into the clay teapot.
Fill the teapot with cold water.
Keep brewing for 1 min after the water is boiling and try the first round of the tea. For further brews, extend the boiling time to around 2-3 minutes.
After the tea is boiled, simmer on the charcoal fire to get a better taste
Can be re-brewed for around 5 times

Origin

The leaves come from the Panxi region of Fuding, Fujian Province. The tea trees are approximately 130 years old and belong to the Fuding Da Bai cultivar. The mountainous, misty environment and deep-rooted older trees contribute to thicker leaves and a rich internal structure suited to long-term ageing.

Origin: Fujian

Picking & Production

Harvested in spring from naturally managed tea gardens, leaves of appropriate maturity were selected to balance vitality and substance. Processing follows traditional white tea methods, with natural withering and low-temperature drying, without pan-firing or rolling. The tea was aged under dry, stable conditions before being pressed into cakes, encouraging gradual integration and future development.