茶樣套裝
福鼎白茶四款品鉴套装
循著白茶陳化弧線，橫跨四款手工挑選的福鼎茶樣 — 從2025年絨毛細軟的 <i>Yínzhēn</i>，到2018年棗甜濃郁的 <i>Lǎo Bái Chá</i>。
$130USD · 110 g
2025年初春，陳惠儀如同往年一般前往雲霧繚繞的福鼎山區。身為白茶、綠茶及黃茶類別的資深茶專家，她十多年來在磻溪與太姥山與小型家庭作坊建立了深厚關係。這套品鑑組合的誕生，源於她希望為西方茶友開啟一扇清晰窗戶，一窺福鼎白茶的陳化弧線。她親手挑選了四批茶，各自代表一個獨特階段：2025年的 Yínzhēn — 清明前採摘，純芽頭製成，經歷長時間室內萎凋；2025年的 Bái Mǔ Dān — 頭採一芽二葉，在春天柔和陽光下曬乾；2022年的 Shòu Méi — 較晚採摘、葉片更成熟的等級，在廣東乾倉存放三年後已初現蜜香；以及2018年的 Lǎo Bái Chá — 真正的陳年白茶，存放於傳統陶罐中，帶有唯有時間才能淬煉出的深邃藥香甜韻。每份25–30克樣本以避光密封鋁箔袋包裝，附上編號品鑑卡。陳惠儀的目標不僅是展示福鼎白茶的血統，更在於教導味蕾：從新年份芽茶的空靈鮮爽，到六年陳白茶深邃、幾乎如普洱茶般的轉化。這是一趟連結季節與倉儲的品鑑之旅。
The leaf, brewed
dry leaf
The four samples range from silvery, down-covered buds (2025 <i>Yínzhēn</i>) to mottled olive-brown leaves with golden tips (2018 <i>Lǎo Bái Chá</i>).
wet leaf
After rinse, the young lots release fresh hay and cucumber, while the older ones unfold stewed fruit, dried jujube, and a leathery warmth.
liquor
Liquors progress from pale champagne yellow in the 2025s to deep amber in the 2018, all brilliant and clear.
aroma
The aroma starts with wildflower meadow and cucumber for the new whites, evolving into honey, dried apricot, and hints of camphor in the aged.
taste
Young <i>Yínzhēn</i> offers soft, creamy texture with sweet pea and almond; <i>Bái Mǔ Dān</i> adds a crisp pekoe edge; <i>Shòu Méi</i> brings oat-biscuit malt; <i>Lǎo Bái Chá</i> gives a thick, brown-sugar body with a numbing sweetness.
finish
The 2018 leaves a long, mineral-tinged finish with a returning coolness (huigan), while the young ones trail soft, fleeting floral freshness.
Brewing
針對陳年 <i>Lǎo Bái Chá</i> 2018，請將水溫提高至95°C，並延長首次浸泡時間至30秒，以充分釋放其深度韻味。
Sourced by
資深茶專家（白茶、綠茶及黃茶類別）