The tea tree varieties of Fuding White Tea

　　The tea tree varieties of Fujian white tea include:

　　1. Fuding Da Bai Tea

　　Originally from Mount Taimu in Fuding. According to legend, Mount Taimu was formerly known as Mount Cai during the reign of Emperor Yao (2358–2257 BCE). An elderly woman lived there, making a living by cultivating orchids. She was kind and generous, deeply loved by the people. She used the green snow bud tea she grew as a sacred medicine to treat measles, saving many children. Grateful for her kindness, people worshipped her as a deity, calling her "Tai Mu" (Great Mother), and the mountain was thus named Mount Taimu. During the reign of Emperor Wu of the Han Dynasty, the imperial court sent the attendant Dongfang Shuo to confer titles on famous mountains across the land. Mount Taimu was honored as the foremost among the thirty-six famous mountains of the empire and was officially renamed Mount Taimu. Today, Fuding's Mount Taimu still preserves the ancient green snow bud tea tree, believed to be the original mother tree of Fuding White Tea, said to have been planted by Tai Mu herself. The cave where Tai Mu discovered the green snow bud tea and the Dan Well used to water the tea plants are also preserved. More than 150 years ago (around 1857), Chen Huan from Zhutou Village, Bailiu Township, transplanted this tea to his home and cultivated Fuding White Tea.

　　Fuding Dabai tea trees stand 1.5 to 2 meters tall and spread 1.6 to 2 meters wide, with a semi-spreading growth habit characteristic of small arbor-type plants. The branches are relatively dense, though internodes remain moderately long. The bark is grayish in color. The leaves are elliptical, with gradually tapering tips that curve slightly downward, while the bases are slightly blunt. The leaf margins curl gently upward. Typically measuring 12 cm by 5.4 cm—resulting in an average length-to-width ratio of 2.2—the leaves exhibit a glossy, yellowish-green hue. Prominent lateral veins run in 7 to 11 pairs, and the serrations along the edges are neatly aligned and quite distinct, numbering between 27 and 38 per leaf. The leaf flesh is slightly thick yet still tender to the touch. A single bud accompanied by two young leaves measures 5.1 cm in length, with each 100-bud sample weighing approximately 23 grams. The flowers themselves are sizable, with stamens positioned lower than the pistils. Flowering typically peaks from late October to mid-November, producing abundant blooms and yielding a high fruit-setting rate. The resulting tea seeds are large and plump, ensuring excellent quality for cultivation.

　　The germination period begins in early March, and growth ceases by mid-November. The growing season lasts up to 8 months throughout the year. This variety exhibits vigorous growth, strong stress tolerance, and remarkable resilience—withstanding both drought and cold conditions, even surviving temperatures as low as -3 to -4°C or lower without suffering frost damage. It also boasts exceptional reproductive capabilities: layering and cuttings root easily, achieving a high survival rate of over 95%. Moreover, this variety yields higher outputs compared to local vegetable tea varieties. When processed into black tea, green tea, or white tea, it consistently produces high-quality products. Among these, the silver needle tea stands out for its hallmark characteristics: pristine white, plump, and robust buds covered generously with fine, silvery-white down.

　　2. Zhenghe Da Bai Cha

　　Originally from Gaocangtou Mountain in Tieshan, Zhenghe County. Legend has it that in the 5th year of the Qing Guangxu era (1880), Wei Nianlao, a native of Tieshan, brought this tea tree back to his home and planted it. Later, when a wall collapsed, it accidentally rooted dozens of cuttings, which then gradually spread and became widely cultivated.

　　The tree grows to a height of 1.5–2 meters and spreads out to a width of 1–1.5 meters, with an upright growth habit characteristic of a small tree. It has few branches and long internodes. Young shoots are reddish-brown, while older branches turn grayish-white. The leaves are elliptical, with a gradually tapering and slightly pointed tip, and a slightly blunt base; the leaf margins curve slightly upward. Typically measuring 14 × 6 cm, the leaves exhibit an average length-to-width ratio of 2.3. Their surfaces are intensely green or yellowish-green, boasting a glossy sheen. Leaf veins are prominently visible, numbering 7–11 pairs, while the serrations—coarse and deep—are arranged in 29–68 pairs. The leaves are thick yet relatively brittle. A single bud accompanied by two leaves measures 6.4 cm in length, and the weight of 100 buds ranges from 50 to 76 grams. The flowers are relatively large, with stamens positioned lower than the pistils. Flowering peaks around mid-November, producing an abundant number of blooms. However, this species rarely sets fruit naturally; when it does, only a few solitary tea fruits develop. Even after sowing, these seeds struggle to germinate successfully, making vegetative propagation the preferred method for cultivation.

　　The germination period is late, typically starting in early April, while growth ceases relatively early, usually by early October. As a result, the growing season is short, lasting about 6 months annually. This variety exhibits vigorous growth and strong resilience, easily withstanding cold temperatures—even enduring brief freezes as low as -3 to -4°C with minimal frost damage. Additionally, its yield is higher than that of local vegetable teas, and notably, the harvest is concentrated primarily during the autumn tea season.

　　Due to its high content of tea polyphenols and tannins, Zhenghe Da Bai Tea produces exceptionally high-quality tea. The most distinctive features of this white tea are its plump, robust buds, fresh flavor, delicate aroma, and rich, full-bodied liquor. According to an analysis by the Fuzhou Commodity Inspection Bureau, Zhenghe Da Bai Tea boasts a remarkable 42.18% water extract, compared to just 39.54% in Xiaocha (Cai Cha). Additionally, it contains 4.32% tea polyphenols—slightly higher than the 3.96% found in Xiaocha—and an impressive 16.44% tannins, significantly more than the 10.61% in Xiaocha.