The Centennial Evolution of Fujian White Tea

　　White tea, its tea

　　Starbucks Mu?dan White Tea boasts a popularity rating of four stars on the official Starbucks website.

　　"White tea gets its name because it’s primarily made from delicate tea buds, generously coated with white downy hairs. Among white teas, Bai Mu Dan—often referred to as 'White Peony'—is considered a true gem. Its leaves feature vibrant green hues intertwined with silvery-white tips, resembling the graceful shape of a blossoming flower. When brewed, the lush green leaves beautifully highlight the radiant silver tips, evoking the sight of a peony bud just beginning to unfurl. As a result, this tea is aptly named 'White Peony.' Known for its refreshing qualities, Bai Mu Dan offers cooling effects that help beat the summer heat, while also promoting detoxification and reducing internal heat." This is how Starbucks describes Bai Mu Dan tea on its official website.

　　White tea is a specialty tea variety from Fujian. Its main production areas include Songxi, Zhenghe, and Jianyang in northern Fujian, as well as Fuding County in eastern Fujian—regions whose natural environment is perfectly suited for tea tree cultivation.

　　White tea can be categorized into several types based on the specific tea tree variety and picking standards: those harvested from the Da Bai tea plant are called Da Bai; those picked from the Shui Xian tea plant are known as Shui Xian Bai; and those plucked from the Cai Cha tea plant are referred to as Xiao Bai. When only a single bud is harvested from the Da Bai tea plant, the resulting tea is called Yin Zhen (also known as Bai Hao Yin Zhen). If one bud along with two or three leaves are picked from either the Da Bai or Shui Xian tea plants, the finished tea is named Bai Mu Dan. Finally, the processed tea made from Xiao Bai is labeled as Gong Mei or Shou Mei.

　　White-downy-needle tea is first produced in Fuding.

　　According to tea historical records and local surveys, Bai Hao Yin Zhen tea is first documented in present-day Fuding City, Fujian Province.

　　According to "Investigation and Research on Fujian White Tea," published by the Fujian Provincial Local Chronicles Compilation Committee, as well as introductions and studies from Zhou Lianggong's "Min Xiaoji" — a renowned work from the Qing Dynasty — white tea variety Baihao Yinzhen was first created in the early years of the Jiaqing reign (1796) in Fuding, using robust buds harvested from Cai Cha (a naturally propagated, sexually diverse tea variety).

　　Around 1857, the Fuding Dabai tea variety was successfully transplanted from Mount Taibao to Diandou in Fuding County, where it underwent careful selection and cultivation. In Bailiu Township, white tea made from Fuding Dabai—specifically its delicate, robust buds—demonstrated significantly superior appearance and quality compared to the local "Caicha" tea. As a result, producers began using the prized young buds of Fuding Dabai as the primary raw material for crafting "Baihao Yinzhen," a premium white tea. This high-quality product eventually fetched an export price more than ten times higher than that of "Tuzhen," the lower-grade silver needle traditionally made from Caicha.

　　White Peony Silver Needle was already being exported as early as the 16th year of the Guangxu reign (1891). Starting from 1910, following the strong sales of Kung Fu black tea in Europe and America, White Peony Silver Needle reached its peak between 1912 and 1916. At that time, the counties of Fuding and Zhenghe collectively produced over 1,000 dan of White Peony Silver Needle annually, each dan valued at 200 to 260 taels of silver—equivalent to roughly 352 to 416 yuan. However, from 1917 to 1921, the demand plummeted dramatically due to the impact of World War I, prompting producers to shift their focus to varieties like White Mao Hou, Lianxin, and White Peony. It wasn’t until 1934 that sales of white tea began to gradually recover. Over the past two decades, while the market has experienced some fluctuations, overall trends have remained relatively stable.

　　What tea tree varieties are used to produce white tea?

　　The tea tree varieties used to produce white tea include Fuding Da Bai Cha, Zhenghe Da Bai Cha, Shuixian, and Cai Cha, among others.

　　Fuding Dabai Tea originates from Mount Taibao in today's Fuding City. According to legend, more than 100 years ago (in 1857), Chen Huan from Zhutou Village, Bailiu Township, transplanted this tea variety to his home, where it subsequently began to propagate. Alternatively, it’s said that Zhang Xaqin from Wengxi Village in Bailiu Township first discovered the tea. The variety then spread to Huanggang Township in 1875, when Zhou Kaichen brought it from Houjing and planted it there.

　　The Zhenghe Da Bai tea originates from Gaocangtou Mountain in Tieshan Township, Zhenghe County. Legend has it that in the fifth year of the Qing Guangxu era (1879), Wei Nianlao, a local from Tieshan, brought this tea tree back to his home to cultivate. Later, when a wall collapsed, it accidentally rooted dozens of cuttings, which then spread and were gradually propagated and promoted over time.

　　Narcissus tea originates from Dahu Yan Chashan in Shuiji, Jianyang County. Legend has it that during the Qing Dynasty's Daoguang period, a man named Su transplanted this tea tree in front of the Xiqian family home and later propagated it widely using layering techniques. Locally, vegetable tea has been cultivated for over 1,000 years; due to long-term propagation via seeds and natural variations, its characteristics have become quite diverse. In 1968, based on traditional white tea production, Fuding Bailin Tea Factory developed "New-Process White Tea" at the request of Hong Kong traders. Then, in 1985, the Fujian Provincial Tea Research Institute introduced another innovative white tea product called "Bai Xue Ya."

　　Old white tea is widely recognized for its remarkable benefits.

　　In addition to the nutrients naturally found in other types of tea, Fujian white tea also contains essential active enzymes that the human body needs. Both domestic and international medical research has shown that long-term consumption of white tea can significantly boost lipase activity in the body, enhancing fat breakdown and metabolism. It effectively helps regulate insulin secretion, slows down intestinal absorption of glucose, breaks down excess sugar in the bloodstream, and promotes balanced blood sugar levels.

　　Fujian white tea is rich in a variety of amino acids and has a cooling, slightly bitter nature, making it highly effective for reducing fever, relieving summer heat, and detoxifying the body. In the production areas, sipping a cup of Bai Mudan tea during summer rarely leads to heatstroke, which is why Bai Mudan is one of the essential white teas that local tea farmers rely on throughout the warmer months. In northern China and Fujian’s native regions, Bai Mudan is widely regarded as an excellent remedy for caring for patients suffering from measles. As noted by the renowned Qing Dynasty scholar Zhou Lianggong in his "Min Xiaoji": "Bai Hao Yin Zhen, produced in Hongxue Cave on Mount Taibao, possesses a cooling nature and works as effectively as rhinoceros horn—it is truly a divine medicine for treating measles." Today, Mount Taibao still proudly hosts an ancient Fuding Da Bai tea mother tree, over 170 years old, known affectionately as "Lü Xue Ya."

　　The longer white tea is stored, the higher its medicinal value becomes. White tea is also rich in provitamin A, which, once absorbed by the body, quickly converts into vitamin A—helping to prevent night blindness and dry eye disease. Additionally, white tea contains natural compounds that offer protection against radiation, significantly supporting the body’s blood-forming functions and reducing the harmful effects of TV radiation. That’s why sipping more white tea while watching TV is entirely beneficial—and it’s especially recommended for children and teenagers, as it helps safeguard their eyesight and promotes overall health.