2025 Yunnan Sourcing "Jiu Tai Po Bai Cha" Old Arbor White Tea Cake

Name: 2025 Yunnan Sourcing "Jiu Tai Po Bai Cha" Old Arbor White Tea Cake
Brand: Yunnan Sourcing Brand Pu-erh
Price: 79.0 USD
Availability: InStock

by Yunnan Sourcing Brand Pu-erh

$10.50 - $79.00

$10.50

$10.50 - $79.00

$10.50

Quantity

Spring harvest tea leaves from 200-300 year old tea trees growing in Jiu Tai Po village in Jinggu county of Simao. Jiu Tai Po or "9 Mesa Village" is a small village with about 1200 inhabitants. Many are involved in tea production. The surrounding hills are covered forest and tea growing, often among larger trees. The elevation is an ideal 1500 meters.

Our Jiu Tai Po village tea white tea is a fruity and malty sweet treat that can age wonderfully (or be enjoyed right now)! The cha qi is noticeable but not overpowering, and it can be infused 10+ times without losing power.

Why it’s special

Old-arbor material (200–300 yrs): Thick, resilient leaf brings depth, natural sweetness, and steady energy.
Agro-forestry terroir: Tea grows among larger trees on forested slopes at ~1,500 m, concentrating aroma while keeping the liquor gentle and clean.
Minimalist white-tea craft: Long wither • sun-dry • no kill-green or roast preserves downy tippiness and high aromatics.
Pressed for aging: Traditional stone press keeps big sets intact and lets the cake evolve beautifully over time.
Small production: 50 kg total focused, village-specific character.

Tasting notes

Aroma: Wildflower honey, ripe pear/jujube, meadow florals, sweet malt biscuit, light hay.
Liquor: Pale gold moving toward light apricot; bright clarity; silky, medium body.
Flavor: Honeyed pear and sugarcane up front, gentle malt and vanilla biscuit; a tidy green-herbal edge for structure.
Finish & feel: Long hui-gan with mouthwatering shengjin, clean mineral lift, and a calm, steady cha qi.

Origin & processing

Village/Area: Jiu Tai Po (“Nine Mesa Village”), Jinggu County (Pu’er/Simao), Yunnan
Elevation: ~1,500 m
Trees: Old arbor, 200–300 years
Season: Spring 2025 harvest
Craft: Hand-picked • long wither • sun-dried (no sha-qing/roast) • stone-pressed
Format: 250 g per cake (7 cakes per bamboo-leaf tong)
Total production: 50 kg

Brewing guide

(Great water helps; keep early steeps light to emphasize sweetness.)

Gongfu (recommended)

5–6 g / 100 mL
90–98 °C (194–208 °F)
Optional quick wake-up rinse. Then 5s • 8s • 10s • 12s • 15s, adding gradually for 10+ infusions.
Early: pear/honey and meadow florals; later: malt biscuit, light herb, gentle mineral.

Western

3 g / 300 mL (10 oz)
90–95 °C • 2–3 min
2–3 infusions, adding 20–30s each round.

Grandpa style

1–1.2 g / 100 mL, 85–95 °C
Top up as you sip easy, honeyed, all-day drinker.

Cold brew

6–8 g / 1 L, room-temp water; refrigerate 6–8 hours.
Crisp pear, soft honey, very low astringency.

Pairing & occasions

Lovely with shortbread, lightly salted almonds, mild cheeses, or fresh pears. Excellent for quiet afternoon sessions or side-by-side tastings with your Jinggu shengs to explore processing differences.

In Summary

Caffeine: Medium
Storage & aging: Store cool, dry, odor-free, away from light; allow mild airflow. Expect deeper honey/jujube notes and smoothing bitterness over 3–10+ years.
Name: 2025 “Jiu Tai Po Bai Cha” Old Arbor White Tea
Region: Jiu Tai Po, Jinggu (Pu’er/Simao), Yunnan
Elevation: ~1,500 m
Trees: 200–300 yrs
Harvest: Spring 2025
Process: Traditional Yunnan white tea (long wither, sun-dried), stone-pressed
Net weight: 250 g per cake (7 cakes per bamboo leaf tong)
Production: 50 kg total
Wrapper Design by: Yela Gatchalian-David

In short: A village-specific, old-arbor white tea from Jiu Tai Pohoneyed fruit and gentle malt, long sweet hui-gan, and calm, steady cha qi stone-pressed and ready to enjoy now or cellar for years.

Previous Jiu Tai Po productions are listed here:

This tea has been tested in a certified laboratory for 404 pesticides, and is within the EU MRL limits set for those 404 pesticide residues. For a full list of the 404 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.