Aged white tea with matured sweetness: dried dates, gentle vanilla, and warm old-wood nuance. Time has smoothed remaining astringency, leaving a mellow, comforting cup with a soothing, long finish well suited for contemplative drinking. Pressed as a cake — break off what you need and brew it gongfu style, in short infusions.
In Chinese this is written 老白茶 and pronounced lǎo bái chá.
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