# Fuding High-Altitude White Tea · Silver Needle Tea Cake (Rice Bud Tea) 300g – A Treasure Among White Teas Below is a detailed introduction to this tea from multiple dimensions: ## I. Origin and Raw Materials It is produced in the high-altitude mountainous areas of Fuding, Fujian Province (such as Taimu Mountain and Guanyang). The raw material used is **the first-spring single buds (rice buds) of Fuding Dabai Tea or Fuding Dahao Tea**. It strictly adheres to the “Ten Don’t-Pick” standards, only selecting plump, upright, and densely downy high-quality tender buds to ensure the purity and premium quality of the raw materials. ## II. Craftsmanship and Characteristics It adopts the traditional full-sun withering process. The fresh tea leaves undergo 48 hours of natural withering, which retains the fresh, downy aroma and rich nutrients of the tea. After being pressed into tea cakes, the integrity rate of the buds and leaves exceeds 90%, and the texture on the cake surface is as tight as tree rings. This not only facilitates storage but also is beneficial for the subsequent aging of the tea. ## III. Appearance and Internal Quality – **Dry Tea**: The tea buds are plump, thick, and upright, fully covered with silvery-gray down, just like silver needles. The “rice buds” are slender and uniform in shape, with a high density of down. – **Tea Infusion**: The infusion of new tea is light apricot-yellow, clear and bright; after aging, it gradually turns amber, with rich layers. – **Aroma**: New tea is dominated by downy aroma and floral aroma. After years of aging, honey aroma and medicinal aroma gradually become prominent, and even complex aromas similar to jujube aroma and aged aroma may appear. – **Taste**: It tastes fresh, cool, and sweet at the first sip, with a mellow and delicate texture. The sweet aftertaste is long-lasting, accompanied by the unique crispness of high-altitude tea. In the lingering aftertaste, one can also feel the sweetness and moistness like morning dew in a bamboo forest. ## IV. Tasting and Brewing – **Brewing Recommendations**: Take 3-5 grams of the tea cake and brew it with mountain spring water at 90-95℃. A gaiwan (lidded bowl) or purple clay teapot can be used. For the first few infusions, pour out the tea immediately after brewing; for subsequent infusions, the steeping time can be extended. This tea has excellent infusibility and can be brewed 4-5 times or even more. – **Storage Value**: White tea is known for “becoming more fragrant as it ages”. When this tea cake is properly stored (in a dry, dark, and odor-free environment), its internal quality will become more mellow after aging. It has both drinking value and collection value, making it a “time capsule” privately collected by tea lovers. ## V. Health Benefits and Culture It is rich in nutrients such as tea polyphenols, theanine, and tea polysaccharides, with low caffeine content, and has effects such as anti-oxidation and immune regulation. From its historical origin as a tribute tea in the Qing Dynasty to its current status as a cultural symbol carrying the vitality of the mountains and rivers in eastern Fujian, it is not only a treat for the taste buds but also a vivid embodiment of Chinese white tea culture. Whether you drink it yourself to experience the fresh and elegant charm of high-altitude tea, or collect it to wait for the unique aged aroma endowed by time, this tea cake is an excellent choice for white tea lovers.

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