China's Snow White: Fuding White Tea
2012-03-21
White tea is a living fossil of tea. In the history of Chinese tea production, white tea—rather than green tea—was actually the earliest form of tea ever made. As the saying goes, "The practice of drinking tea originated with Emperor Shennong," who, while tasting hundreds of herbs daily, encountered as many as 72 poisonous ones. It was tea that ultimately saved him from their harmful effects. To preserve this precious resource for future use, ancient people would sun-dry or gently roast the tender young tea buds and leaves. This natural drying process, known as "withering," closely resembles an age-old method once used in herbal medicine—and it’s precisely how "white tea" first emerged in the annals of Chinese tea history.
Moreover, the legendary tale of Tai Mu Niangniang personally passing down the knowledge of using white tea to heal and save lives aligns perfectly with scholarly theories suggesting that white tea was indeed the earliest type of tea produced in China.
Introducing Fuding White Tea: The Snow-White Princess of Chinese Tea
The Goddess Tai Mu and Fuding White Tea
2012-03-21
Ningde City is world-renowned for its tea cultivation, boasting the largest variety of teas and a tea-drinking tradition that dates back centuries—more than any other region in China. And almost every type of tea has given rise to a beautiful legend, many of which remain popular and widely cherished even today. Among the numerous tea-related tales, the legend of Fuding White Tea is by far the most widely circulated among the local people.
According to the "Ningde Tea Chronicle," it is said that during Emperor Yao's reign, a humble farmer's daughter living at the foot of Mount Taibao fled into the mountains to escape war and settled there, earning a living by cultivating indigo plants. Known for her kindness and generosity, she was affectionately called "Lady Blue." That particular year, measles broke out across the area surrounding Mount Taibao, driving villagers en masse into the hills to gather medicinal herbs for their children—but all their efforts proved futile. Tragically, the disease claimed one innocent life after another, leaving Lady Blue’s compassionate heart deeply moved.
The "True Sour" vs. "Crooked Sour" of Tieguanyin
2012-03-19
"True Sour": When you smell it, you’re greeted by a subtly nuanced, balanced acidity—gentle yet not overpowering, naturally rich and vibrant without any green or harsh notes. On the palate, it initially unfolds without any sharp sourness, but as it glides down your throat, a lingering, mellow acidity emerges—a smooth, sweet, and deeply satisfying finish that’s utterly non-irritating. The aftertaste lingers beautifully, quenching thirst while awakening your taste buds with an exceptionally delightful flavor.
"Off-Key Sour": In contrast, this variety delivers a more aggressive, almost overwhelming aroma—sharp, pungent, and often off-putting to the nose. Some even carry a burnt or bitter-green undertone, making the scent feel unnatural and unappealing. On the palate, the sourness hits immediately, lacking the subtle complexity of the "true sour." Instead, it tends to leave a slightly bitter aftertaste in the back of the throat, with only a faint hint of sweetness returning later. Drinking more can quickly lead to discomfort. As for the leaf base, the color is uneven, typically showing either young or mature leaf shapes, with leaves that appear plump and robust on the surface.
Savoring aged Tieguanyin roasted over charcoal
2012-03-19
Recently, I received a box of aged charcoal-roasted Tieguanyin tea. Surrounded by family, we sat together as wisps of tea smoke gently rose—just as the ancients once said: "Before tasting the sweet nectar, one first inhales the divine, exquisite fragrance." Taking small, deliberate sips and gently swirling the tea around the base of the tongue, you can instantly sense its rich, mellow, and delightfully fresh flavor. As it slowly glides down your throat, a lingering honeyed sweetness lingers on the palate, leaving an endlessly captivating aftertaste.
In China, teas are traditionally categorized into six main types based on their degree of fermentation: green tea, black tea, oolong tea (also known as blue-green tea), yellow tea, white tea, and dark tea. The Tieguanyin tea we commonly enjoy belongs to the oolong category—specifically, the "blue-green" or oolong group. Within oolong teas, Tieguanyin is further divided into three distinct styles: light-fragrance, rich-fragrance, and charcoal-roasted, the latter being the aged version prized for its deep, complex character. Light-fragrance Tieguanyin, in particular, features lighter oxidation, preserving the vibrant green color of the leaves while delivering a robust, aromatic profile.
2012-03-16
It’s 3·15 Consumer Rights Day, and with the theme centered on "Consumption and Safety," tea safety—and by extension, safe tea consumption—has naturally found itself at the center of public attention.
Since early March, this weekly magazine has received numerous calls from readers seeking advice on how to buy tea that’s safe to drink.
So, how can consumers ensure they’re purchasing tea that’s truly safe for consumption? Recently, a reporter visited industry experts in the tea sector to uncover two relatively professional methods for assessing tea quality, offering readers valuable insights to guide their future purchases.
**Method 1: Check for the QS Mark**
*Note: A QS mark on packaging doesn’t necessarily mean the tea was produced by a QS-certified company.*
According to staff from Fujian Provincial Bureau of Quality and Technical Supervision,
What is white tea and what are its health benefits?
2012-03-16
What exactly is white tea? Most people aren’t very familiar with it. Many mistakenly believe that Anji white tea is the same as white tea, but that’s actually not the case. White tea refers, first, to tea made exclusively from the fresh leaves of the white tea plant; and second, to tea crafted from ordinary tea plant leaves through natural withering, slight fermentation, and sun-drying—this type is known as fermented white tea. Unlike other teas, it skips the rolling and pan-firing processes, relying instead on gentle sun drying, earning it the nickname "sun-dried tea."
The most distinctive feature of white tea is its silvery-white downy appearance. Its main varieties include Silver Needle, White Peony, Gong Mei, and Shou Mei.
So, what are the health benefits of white tea? In addition to the essential nutrients found in all types of tea, white tea also contains active enzymes that are vital for the human body.
Delicious & Healthy — An Introduction to Fuding White Tea: Bai Hao Yin Zhen
2012-03-06
"Name": Bai Hao Yin Zhen
"Legend of White Tea": It is said that during the reign of Emperor Yao, a virtuous woman named Lan lived in Mount Taomu. Known for her kindness and willingness to help others, she was affectionately called "Mother Lan." One year, measles broke out across the surrounding mountains. Inspired by a divine dream from an immortal sage, Mother Lan ventured into the misty peaks and discovered a rare variety of white tea. She brewed it and gave it to the sick children, miraculously bringing the epidemic under control. Deeply moved by her selfless act, Emperor Yao bestowed upon her the title "Ta Mu," while the people revered her as "Goddess Ta Mu." In times of prosperity, white tea flourished, earning the name "Da Bai" and spreading its blessings far and wide.
"White Tea Brewing Method": A clear glass cup about 20 cm tall works best. When serving, place 3–5 grams of tea leaves into the cup, then pour in 120 ml of freshly boiled water. Allow it to steep for approximately 1–2 minutes before enjoying. Even just looking at the tea leaves reveals their exquisite beauty—almost entirely composed of delicate tea buds.
What are the benefits and effects of white tea?
2012-02-27
The benefits of white tea:
White tea is a lightly fermented tea made from tender buds and leaves that are exceptionally rich in white down, processed using a unique, delicate method that avoids kneading or frying. For white tea, the fresh leaves must exhibit the "three whites"—meaning the young bud and both adjacent young leaves should clearly display abundant white hairs. When brewed, the tea leaves are fully covered with soft, silvery-white fuzz, giving the beverage its distinctive silver-like appearance, hence the name "white tea."
White tea is categorized into two types based on the tea plant variety and harvesting standards: bud tea (such as Bai Hao Yin Zhen) and leaf tea (like Gong Mei). Bud tea is crafted exclusively from single, unopened buds, resulting in a product known as "Silver Needle." In contrast, leaf tea is made from whole one-bud-and-one-or-two-leaf sets, with the undersides of the leaves boasting thick, dense white down—this type is called "White Peony" (made from the Da Bai tea variety, harvested primarily during the first flush of spring tea).
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