This rare aged white tea comes from Jianyang in Fujian Province, produced from Lao Cong Shuixian — old, untrimmed Shuixian bushes grown on semi-wild mountain valley. Although Shuixian is traditionally associated with Wuyi oolong production, certain mountain areas of Jianyang use this cultivar to make limited batches of white tea. The bushes used for this tea are between 40 and 60 years old, growing without fertilizers on naturally enriched red-soil terraces.

The tea was processed in spring 2015 using the classic white-tea method: natural withering, slow ambient drying, and long-term resting without roasting. Over ten years of quiet aging have transformed the leaf chemistry, producing a deep chen-wei (aged aroma) and a stable balsamic profile rarely found in white teas made from Shuixian material.

The dry leaves are broad, twisted, and darkened by time, retaining soft silvery hairs from their original picking. When brewed, the liquor is amber-gold, with a persistent, layered aroma. The taste is dense and smooth, with a characteristic aged sweetness, light herbal depth, and a long, steady finish. The balsamic character and matured intensity reflect both the nature of the cultivar and the decade of careful storage.