첸푸 백차, 우샹수매 압축 백차 케이크, 300g

The name “Wu Xiang” (Formless) derives from the sobriquet “Formless Hermit” adopted by Chen Jue, a distinguished Song dynasty statesman and tea scholar. As an ancient verse extols, “Though named ‘Formless,’ it embodies form; endowed with ability, yet acts without striving.” This tea carries forward this philosophy—it does not seek ostentation, yet its inner quality speaks eloquently.

The leaves are harvested in late spring, meticulously selected as one bud with two or three leaves of Fuding Da Bai Cha. They undergo a natural withering process lasting three days and three nights, followed by gentle baking over low heat to become mao cha (unfinished tea). Afterwards, the leaves enter a prolonged three‑month cellar storage for transformation, allowing their internal character to mellow before being pressed into a cake using traditional cloth‑bag shaping and loose‑pressing techniques. The cake is round, full, and moderately compact—favorable for further aging. Visually, silvery pekoe tips are faintly discernible, while the leaves display a mottled interplay of dark green and russet brown, like imprints of passing time.

Upon brewing, the tea offers a rich yet clean aroma, evoking the scent of mountain forests blended with the matured nuance acquired during cellar storage. The liquor is orange‑yellow and clear as amber. Its flavor profile is particularly distinctive: initially fresh and lively on the palate, then seamlessly shifting into a mellow sweetness, with well‑defined layers and a rounded, full‑bodied texture. The tea’s gentle nature stems precisely from the combined influence of time and craftsmanship. The brewed leaves expand softly, tender and vibrant. The wrapper is made of precious Dali handmade cotton paper—simple and natural—while the information on the cake surface is carefully refined, symbolizing a pursuit of “formless” completeness from inner essence to outward presentation.

Net Weight: 300g

Origin: Fuding, Ningde, Fujian

Raw Material: Fuding Da Bai Cha

Plucking Standard: 1 bud 2-3 leaves

Type: White Tea

Dry Tea: The cake surface shows a natural blending of green, brown and dark tones (from natural aging) with visible silvery pekoe

Liquor Color: Orange‑yellow and bright

Aroma: Rich and lasting honey and fruity fragrance

Taste: Mellow, smooth and sweet

Storage Method: Store sealed in a cool, dry, well‑ventilated, odor‑free and dark place.

Brew Guide

We recommend using a gaiwan or Yixing clay teapot.

1. Warm the gaiwan, then add 6–8g of tea (adjust according to teapot size).
2. Brew with boiling water at 100 °C. The first infusion may be used to rinse the leaves briefly.
3. Suggested steeping times: For the first five infusions, steep about 5–10 seconds to appreciate the layered evolution. From the sixth infusion onward, gradually extend the time by 10–20 seconds per round. High‑quality tea cakes offer excellent durability—even after ten infusions, the liquor remains rich and pleasantly sweet.

White Tea: A Gift of Time

White tea processing is elegantly simple, involving only withering (gently air-drying fresh leaves to reduce moisture) and low-temperature drying. This minimal intervention best preserves the tea's natural character. Because of this purity, well-made white tea gracefully evolves with age when stored properly, becoming more precious over time.

A famous Chinese saying captures this journey: "One year a tea, three years a medicine, seven years a treasure." Newly made Silver Needle is fresh and vibrant, akin to green tea, with intense pekoe and floral notes. As years pass, its internal components slowly transform: the tea nature mellows from "cool" to "warm," aromas deepen from fresh florals to rich honey or date-like sweetness, the liquor color deepens from light apricot to a deeper amber, and the taste grows fuller, smoother, and more rounded.

Stored correctly in a sealed, dry, dark, cool, and odor-free environment, Silver Needle not only maintains its quality but truly improves. Its liquor becomes sweeter and more complex, where mature aged notes harmonize with its innate freshness, making it a true treasure to drink or to cherish through time.