Fuding White Tea Production Process

Author:

Release date:

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.

　　Picking

　　White tea is crafted by hand-picking tender, jade-white one-bud, one-leaf fresh leaves that have just begun to unfurl—ensuring early, delicate, frequent, and meticulous harvesting. The buds and leaves are carefully shaped into uniform, flower-like clusters, with short stems left intact. Harvesting and handling are done with utmost care, using gentle techniques. Finally, the tea is stored and transported in bamboo baskets or woven bamboo containers.

　　Withering

　　Harvest fresh leaves and promptly spread them evenly in bamboo trays, ensuring an even thickness without disturbing the leaves. After "tanhqing" (initial withering), carefully select either indoor natural withering, composite withering, or heated withering—adjusting based on weather conditions and the quality grade of the fresh leaves. When the tea reaches 70–80% dryness, both indoor natural withering and composite withering must be carried out simultaneously, followed by screening.

　　Drying

　　First drying: Use a dryer at 100–120°C for 10 minutes; then let cool for 15 minutes. Second drying: Set the temperature to 80–90°C, followed by a longer, low-temperature drying phase at around 70°C.

　　Save

　　Dried tea leaves should have moisture content kept below 5%, then stored in a cold storage facility at a temperature of 1–5°C. Three hours after removing the tea leaves from the cold storage, open them for packaging.

　　That’s all for the introduction to the production method of Fuding white tea—hopefully, this explanation will further help everyone gain a better understanding of this exquisite tea.

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