Legendary White Tea, A Healthy Life
2012-08-06
Led by Professor Zhonghua Liu, Director of the National Research Center for Engineering Technology on Utilization of Plant Functional Components and a professor at Hunan Agricultural University, this project brought together technical resources and research teams from five renowned institutions: the National Research Center for Engineering Technology on Utilization of Plant Functional Components, the Center for Modernization of Traditional Chinese Medicine at Tsinghua University, the Center for Aging Medicine Research at Peking University, the Key Laboratory of Tea Science under the Ministry of Education, and the Subhealth Intervention Technology Laboratory affiliated with the State Administration of Traditional Chinese Medicine. Focusing specifically on Fuding white tea (including Bai Hao Yin Zhen and Bai Mu Dan), the study spanned over a year and involved dozens of rigorous, scientifically-backed analyses and validations—ultimately revealing Fuding white tea's remarkable benefits in beauty enhancement, anti-aging, anti-inflammatory and heat-clearing effects, as well as its potential to reduce lipids and aid weight loss.
Fuding White Tea: Timeless Elegance, A Lasting Fragrance from Mount Taishan
2012-08-06
The author agrees with this view: White tea is the earliest among the six major categories of tea to be crafted. As early as the Zhou Dynasty, ancient people already employed a simple processing method—sun-drying or shade-drying—that closely resembles the techniques used today in making white tea. This practice allowed them to preserve tea leaves for various purposes, such as ritual offerings, medicinal treatments, spiritual retreats, and even casual enjoyment. We refer to these ancient teas as "ancient white tea." Legend has it that Lady Lan—"after drying the tender buds of tea under the sun"—used them to successfully treat measles. This tea can thus be seen as the very first prototype of white tea.
More than a thousand years ago, Lu Yu, in his *Tea Classic*, quoted from the *Yongjia Illustrated Treatise*, which stated: "Three hundred li east of Yongjia County lies Mount Bai Cha." Professor Chen Chuan, in his *A Comprehensive History of the Tea Industry*, noted further: "East of Yongjia by 300 li lies the sea—and to the south, less than 30…"
The Health Benefits of Fuding White Tea
2012-08-06
White tea boasts not only the well-known "three resistances and three reductions," as well as skin-beautifying and complexion-enhancing benefits, but also a range of other health-promoting effects, including cooling down internal heat, reducing inflammation, providing relief from summer discomfort, promoting diuresis and detoxification, supporting liver health, nourishing the heart while boosting energy, alleviating fatigue, protecting against smoking-related respiratory damage, strengthening the immune system, safeguarding the cardiovascular system, relieving symptoms like wind-fire toothaches and high fevers, combating allergies, and addressing issues related to environmental or dietary imbalances. As more people become aware of these remarkable health benefits, white tea consumption has steadily increased. Meanwhile, innovative, deep-processed white tea products have begun emerging one after another—such as white tea beverages and skincare items—which are now being introduced both domestically and internationally. In 2010, Fuding white tea was officially featured at the United Nations Pavilion during the Shanghai World Expo, marking a significant milestone for this renowned tea brand.
Fuding White Tea Production Process
2012-08-06
Harvesting: White tea is carefully picked at the right temperature, selecting tender, early-stage buds and leaves—just one bud with a single unfolding leaf. The process emphasizes early, delicate, frequent, and thorough harvesting to ensure only the highest-quality, pristine leaves are collected. Buds and leaves should form uniform, even-sized "blossoms," with short stems left intact. Handle the leaves gently during both picking and handling. Use bamboo baskets for immediate storage and transport.
Withering: Freshly harvested leaves are promptly spread evenly on bamboo trays, ensuring an even thickness without any flipping or disturbing. After initial spreading, the withering method—whether natural indoor withering, multi-step withering, or controlled-temperature withering—is chosen flexibly based on weather conditions and the grade of the leaves. Once the tea reaches about 70–80% dryness, both natural indoor withering and multi-step withering processes must be combined, followed by sieving to separate the leaves.
Drying:
First Drying: Use a drying machine set at 100–120°C for 10 minutes; then allow the tea to cool naturally for 15 minutes.
Fuding City Tea Association: Fuding White Tea Turns a Single Leaf into Wealth (Photos)
2012-07-23
Tea has traveled from China to the world, long since becoming a major player—one-third of the global beverage market. As competition in the international tea industry intensifies, since the 1990s, leading tea-producing and consuming countries have continuously introduced innovative business models. China, the birthplace of tea, boasts six major tea categories—including green tea and black tea—as well as 20 tea-producing provinces and 80 million tea farmers, firmly cementing its status as a true tea powerhouse. Tea is not only a significant industry but also a vital part of people's daily lives. On July 14, Phoenix News' Tea Channel was honored to interview Lin Lizhi, Director of the White Tea Research Center at the China International Tea Culture Research Association and President of the Fuding City Tea Industry Association, and explore the origins and future prospects of Fuding white tea.
2012-07-23
Director Cai Qingping briefed the Fuding White Tea Service Team on the current state of the tea industry in Bailin Town.
Led by Lin Pin'an, the director of Wufeng Tea Factory, the team visited the factory for an on-site exchange and learning session.
Under the guidance of Director Lin Pin'an, the team toured the tea gardens at Wufeng Tea Factory in Bailin Town and provided valuable insights into garden planning as well as suggestions for effective pest and disease management.
Members of the service team—faculty and students alike—shared their expertise and offered practical advice to Director Lin Pin'an.
July 17 report: From July 10 to 11, the Fuding "White Tea Technology Service Team" from Fujian Agriculture and Forestry University arrived in Bailin Town, Fuding—the birthplace of Bailin Gongfu black tea—and embarked on a调研 activity focused on the local tea industry. The team also provided tailored recommendations for optimizing tea garden management and enhancing pest and disease control strategies.
Legendary Lady Lan, the Ancestor of Tea
2012-07-23
While cultivating indigo, Tai Lao also grows tea. Lu Yu’s *The Classic of Tea* states: “The practice of drinking tea originated with Emperor Shennong and became known through Duke Zhou of Lu,” suggesting that the discovery and use of tea trace back to the prehistoric Shennong era. However, the very first line of *The Classic of Tea* declares: “Tea is the noblest tree of the South.” Yet we know that Shennong Yan Di, revered as the ancestor of the Central Plains, actually hailed from a northern, nomadic or semi-nomadic culture. This clearly indicates that during the long prehistoric period, the originator of discovering and harnessing this “noble tree of the South” was not solely Shennong. In their book *Twenty-One Lectures on Tea and Tea Culture*, compiled by Cheng Qikun and others, the term “South” is interpreted narrowly as referring specifically to China’s southwestern region, leading to the one-sided conclusion: “In ancient times, four…
The happiness that comes with white tea
2012-07-05
I usually enjoy drinking green tea, but recently I came across a book by Pan Xiangli that mentioned the concept of "tea and Zen being one," suggesting white tea is the most fitting choice for this idea. This sparked a deep sense of admiration for white tea within me.
Before trying white tea, I’d always assumed its leaves were naturally white, with milky-white tea liquor. But when I finally got my hands on a small package of exquisite white tea, I couldn’t help feeling a profound sense of reverence. I carefully poured water into a glass cup, gently opened the tiny tea bag, and instantly, the delicate aroma of white tea filled my senses.
Holding a few tea leaves in the palm of my hand, I noticed their silvery-white tips—soft, fine, and almost needle-like. Indeed, white tea truly lives up to its reputation as the "noble of teas." As Song Huizong wrote in his *Da Guan Cha Ji*: "White tea stands apart from all others, distinguished by its elegant, translucent appearance and ethereal, delicate flavor. Growing spontaneously among forests and cliffs, it’s a gift of nature itself—something no human effort could ever replicate. Its inner and outer beauty shines through like pure jade."
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