Yun Bai Cha

A pressed white tea cake from Mengku Rongshi (勐庫戎氏), a Lincang tea house operating since 1935. Made from Yunnan large-leaf cultivars (云南大叶种) — the same broad-leaf trees more familiar from Yunnan’s Pu’er tradition, here processed in the white-tea style.

This particular cake was pressed in April 2022, which means the tea is now well into its aging window. Compressed white teas mellow with time: the fragrance softens, the liquor deepens, and a quiet sweetness develops. Cakes like this are made to be kept and shared slowly.

Brewing. Break a small amount from the cake. Rinse briefly, then steep at 90–95°C. White cakes reward patience — let later infusions run a little longer to draw out the depth.

Provenance. Lincang City, Yunnan. Mengku Rongshi is based in Shuangjiang County and is best known for Pu’er; their white teas use the same garden-to-cake care.