Bai Mu Dan White Tea Cake
Bai Mu Dan White Tea Cake
White Tea
Balanced, Smooth, Sweet, Textured
This unique white tea cake is made of high mountain peony white tea from a “semi-wild” tea garden in Taimu Mountain, Northern Fujian Province, China. It has a thick, textured mouth-feel and a long-lasting sweet after-taste (hui gan) reminiscent of wildflower honey.

Aged white tea cake is treasured for its health benefits such as curing skin disorder, reducing fever and inflammation, nurturing lung and liver functions, reducing blood pressure and lipid, etc.*

*This information has not been evaluated or approved by the FDA and is not necessarily based on scientific evidence from any source. All Ku Cha teas intend to support general wellbeing and do not intend to treat, diagnose, mitigate, prevent, or cure any condition or disease.
2 oz
4 Oz
8 Oz
Cake (12.75 Oz)
Basic preparation;
Before brewing, hot rinse this tea by pouring boiling water over the leaves and discarding the water. Use 2 teaspoons of tea (about a quarter sized piece) per 8-12 oz of water. Steep for 2 minutes with boiling water.

If you are interested in a lighter brew try using 1 teaspoon of tea.

If you are interested in a stronger brew try steeping for 3+ minutes.

This tea re-steeps excellently a second and third time. To reuse the same leaves, brew successive infusions, not letting the tea sit out for more than an hour. Infuse the tea in the same way as the first steeping, but increase the steep time by one minute for each infusion.
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