2014 Sun-Dried White Peony Fuding 100g Waffle Cake

"2014 Sun-Dried White Peony — Fuding Guanyang · 100g Waffle Cake"

This is a 2014 late-spring White Peony from Xitou village, Guanyang Town — one of the higher-elevation growing areas in Fuding. The material is a blend of Fuding Dabai and Fuding Dahao cultivars, withered outdoors under direct sun. After roughly two years of loose-leaf aging, it was pressed into this waffle cake format in February 2016.

A word on the grade: this is late-spring White Peony, harvested toward the end of the spring flush. The leaves are more developed than a first-flush White Peony, and the material includes natural tea stems. The stems aren't a flaw — they carry more natural sugars than the leaf alone, which over a decade of aging translates into a rounder, sweeter cup.

Ten-plus years of aging, starting from a sun-dried base, has brought this tea well into mature territory. The liquor pours a deep reddish amber, almost red-brown. The dominant notes are dried date and a warm medicinal depth — 药香, the characteristic aroma of properly aged white tea — with a clean sweetness that carries through to the finish.

The waffle format is practical. Each 100g cake is scored into 18 equal sections, each weighing around 5.5g — exactly one gongfu session. No tea pick, no weighing, no loose tea to manage. If you're the kind of person who drinks tea daily and wants something that removes friction from the process, that's what this format is for.

The tea meets Chinese national food safety standards (GB). There is no organic certification.

Available Sizes

Single cake (100g) — 18 gongfu sessions. A good way to get acquainted with the tea.

5-cake tin box (500g) — keeps well in the tin, which also makes it a decent gift option without overthinking it.

10-cake bundle (1kg) — wrapped in hemp rope. Store in a dry, odor-free space at room temperature, away from direct sunlight. The waffle format stacks and stores cleanly.

On value: This is everyday drinking tea. If you want a mature aged white tea that you can brew on a Tuesday morning without worrying about finishing the last of something precious, this is what that looks like.

If you're comparing across the range: This sits between the 2018 compressed biscuits and the 2012 Gold Brick in terms of age and depth. It's more developed than the 2018s, with the full date-and-medicinal character of a properly aged tea — but slightly lighter in body than the 2012, which has had two more years on top. For the fuller-bodied sister tea from the same harvest, see our 2014 Shou Mei waffle cake.

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Session estimates use a fresh portion of dry tea each time. Each portion can be infused repeatedly.