Chénpí Báichá

Aged Tea Leaves with Tangerine Peel

Explore the world of Aged White Tea with our Chen Pi Bai Cha. Because we use white tea aged for 13 years, this blend offers a deeper, richer, and more complex taste than your average white tea. Additionally, pairing it with Xinhui Tangerine Peel adds a soft citrus note that beautifully complements the depth of the tea.

Therefore, it is a must try for tea lovers, as well as an amazing gift for any tea enthusiast!

Why Choose Aged White Tea?

Producers age white tea in the same manner as fine whisky or wine. As a result, the tea leaves mature and evolve in flavour, which makes this tea sought after all over the world. Furthermore, if you keep it in the correct conditions, you can age it for many years to make it even more flavourful.

Aged Tangerine Peel

Practitioners of Traditional Chinese Medicine have used Chen Pi, or aged tangerine peel, for centuries because of its deep citrus flavour. The most famous peel comes from the Xinhui district of Guangdong province in Southern China. For this reason, we decided to blend these titans of aged flavour together to offer you one of the most interesting teas on the market.

How to Brew Chen Pi Bai Cha

• Snap a square: Like your favourite chocolate bar, snap a single square from the tea block.
• Prepare your vessel: Next, place your tea in your desired gaiwan or brewing vessel.
• The water: Aim to use 90 to 100°C water.
• The first steep: Give the first infusion roughly 1 minute so that you wake up the dried tangerine peel.
• The colour: As a result, your first steep will look like a warm, light gold.
• Wake up the tea: This tea needs the first infusion so it can fully unlock and develop its rich, true taste.
• Keep it going: Over time, future steeps will turn from a deep golden into a lighter yellow.
• Enjoy the evolution: With each infusion, the taste will deepen, balancing the softness of the tea with the refreshing notes of the tangerine.