The Development of Fujian White Tea and the Benefits of White Tea

Author:

Release date:

2012-04-20

White tea, when fully processed, boasts a surface covered with abundant white downy hairs, paired with green leaves accented by red veins—it falls under the category of fermented teas. There are two distinct types of "white tea" being referred to here: 1. The first refers to teas crafted from the fresh leaves of the white tea plant, following a processing method similar to green tea production. These teas naturally retain their white hue due to the pale color of the buds and leaves, yet they skip the initial withering stage altogether. This type is technically classified as "white tea" within the green tea family—examples include Anji White Tea. 2. The second type involves using ordinary tea plant leaves, which undergo natural withering, mild fermentation, and then are dried without rolling or pan-firing—often employing either air-drying or gentle low-heat roasting. This results in what’s known as "fermented white tea," such as Fuding White Tea, which truly qualifies as the authentic variety of white tea. What sets this second type apart is that the fresh leaves are withered until they reach about 80–90% dryness, at which point no further processing occurs.

　　White tea, when brewed, reveals a delicate appearance adorned with abundant white downy hairs, complemented by green leaves veined with red—a hallmark of its semi-oxidized fermentation process. There are two primary types of "white tea": 1. The first refers to teas crafted exclusively from the tender, silvery-white buds of the *Bai Cha* (White Tea) plant, processed using green-tea techniques due to the natural white hue of their young leaves and unblanched state. This category includes well-known varieties like Anji White Tea, which technically falls under the green-tea classification despite being labeled as "white tea." 2. The second type involves teas made from ordinary tea plant leaves that undergo natural withering, minimal oxidation, and gentle drying or slow roasting—resulting in a fully fermented "white tea," such as the renowned Fuding White Tea, widely regarded as the true embodiment of this category. This unique processing method allows the tea leaves to dry naturally until they reach about 80–90% moisture content, preserving their integrity while developing a rich, mellow flavor. The finished tea boasts whole, tightly curled leaves covered in soft, silvery-white down, giving it an elegant silver-green appearance. Its smooth, sweet taste and pale golden liquor are what earn it the name "white tea." The term "white tea" originates from the abundant white down that gracefully coats the delicate young buds, creating its distinctive, almost ethereal charm. Among white teas, Bai Mu Dan stands out as a premium variety, celebrated for its striking contrast: the vibrant green leaves are delicately edged with silvery-white tips, resembling blooming flowers. When brewed, these leaves seem to cradle the radiant silver tips, evoking the graceful form of a peony bud just beginning to unfurl—hence the name "Bai Mu Dan," or "White Peony" tea. Known for its refreshing, cooling properties, Bai Mu Dan is prized not only for its exquisite taste but also for its health benefits, particularly its ability to soothe overheated bodies, detoxify, and cool the system during hot weather. On Starbucks' official website, Bai Mu Dan White Tea has earned high acclaim, earning a coveted four-star rating among tea enthusiasts. As a specialty tea hailing from Fujian province, white tea holds a revered place in Chinese tea culture. The region’s ideal climate and soil conditions make it a perfect haven for cultivating some of the finest white teas, including those produced in Fujian’s northern counties like Songxi, Zhenghe, and Jianyang, as well as in Fuding, located in eastern Fujian. White tea production in Fujian varies significantly based on the specific tea cultivar and harvesting standards. For instance: - Teas harvested from the Da Bai ("Big White") tea plant are classified as "Da Bai"; - Those plucked from the Shui Xian ("Water Immortal") variety are called "Shui Xian Bai"; - And those gathered from the Cai Cha ("Vegetable Tea") plant are known as "Xiao Bai." Additionally, when only the pristine single bud of the Da Bai or Shui Xian plants is selected, the resulting tea is elegantly named "Yin Zhen" (Silver Needle), while teas made from one bud paired with two or three leaves are dubbed "Bai Mu Dan." Finally, teas crafted from the smaller Xiao Bai variety are often referred to as "Gong Mei" or "Shou Mei," depending on their size and style.

How to distinguish white tea

White tea pillow promotes sleep—definitely not your average tea pillow.

Return to list

COOKIES

Our website uses cookies and similar technologies to personalize the advertising shown to you and to help you get the best experience on our website. For more information, see our Privacy & Cookie Policy

COOKIES

required

These cookies are necessary for basic functions such as payment. Standard cookies cannot be turned off and do not store any of your information.

analyze

These cookies collect information, such as how many people are using our site or which pages are popular, to help us improve the customer experience. Turning these cookies off will mean we can't collect information to improve your experience.

Feature

These cookies enable the website to provide enhanced functionality and personalization. They may be set by us or by third-party providers whose services we have added to our pages. If you do not allow these cookies, some or all of these services may not function properly.

advertise

These cookies help us understand what you are interested in so that we can show you relevant advertising on other websites. Turning these cookies off will mean we are unable to show you any personalized advertising.