A brief introduction to Shou Mei tea
2013-08-20
A brief introduction to Shoumei Tea:
Nanshan Shoumei tea features slightly flattened, gently curved tea strips with a vibrant green color and delicate white tips, resembling the elegant eyebrows of an elderly sage. It boasts a refined, long-lasting aroma, delivering a fresh, crisp, and mellow taste. The tea liquor is clear and bright, while the infused leaves remain tender, green, and beautifully intact.
If you ever find yourself exploring Tianmu Lake, be sure to take a leisurely bamboo raft ride across its emerald waters—and don’t forget to savor a cup of Nanshan Shoumei tea. This experience is bound to leave you feeling refreshed, rejuvenated, and brimming with energy!
Shoumei tea was developed over five years at the Li Jiayuan Tea Plantation in Hengjian Township, under the expert guidance of Zhang Zhicheng, a pioneering senior engineer and veteran tea master from Jiangsu Province. After rigorous testing and refinement, it successfully passed evaluation in 1986 and went on to win the prestigious Ministry of Agriculture’s Famous Tea Award in 1989.
2013-08-20
Recently, the Fuding City Quality and Metrology Testing Institute dispatched staff members to brave the scorching heat and venture into Diandou Town—the primary production area for "Fuding White Tea"—to collect samples for pesticide residue testing of autumn tea leaves. The team visited key tea-producing areas in the town, including Bailu, Wengxi, and Juzhou, as well as the Cha Hua Trading Market, gathering a total of five fresh tea leaf samples. Moving forward, institute technicians will analyze these samples against the relevant standards outlined in the national standard GB 2763-2005, "Maximum Residue Limits of Pesticides in Food," focusing on five specific pesticide residues: permethrin, cypermethrin, fenvalerate, esfenvalerate, and deltamethrin.
Meanwhile, it’s reported that in recent weeks, Fuding has been actively strengthening its efforts to ensure the safety and quality of its renowned white teas.
Fuding tea merchants expand into Kunming, tapping into the southwestern tea market.
2013-08-14
[Lead] At the South Asia Expo held in Kunming in early June this year, reporters met with Fuding tea entrepreneurs who have been making their mark in Kunming for nearly a decade, uncovering the lesser-known stories of how they initially carved out a market and turned tea trading into a thriving business.
At the turn of the century, capitalizing on the opportunity presented by the World Horticultural Exposition, Fuding tea merchants made a bold entry into Kunming—and almost all of their journeys share a common thread: they were "forced" to leave their hometowns behind and venture into the city.
Carrying tea bags on their backs and navigating bustling streets became their go-to strategy for tapping into Kunming’s tea market, as well as those across Southwest China.
With the establishment of specialized tea markets, they finally bid farewell to the chaotic "street-level competition," allowing them to settle down and establish more stable, long-term operations.
Chen Xinghua: Time Deepens the Affection for Aged White Tea
2013-08-05
In the development of the "Fuding White Tea" brand, one individual has made an undeniable contribution to its growth: Chen Xinghua, currently the Director of the Standing Committee of the Fuding Municipal People's Congress and also the Head of the Fuding City Tea Industry Development Leading Group.
Through his long-standing engagement with white tea, Chen Xinghua has developed an exceptionally thorough understanding of every aspect of the product—down to the smallest detail. He has played a pivotal role in several key milestones of Fuding’s white tea industry, from the initial planning stages of the local tea sector all the way to the establishment of the Tea Industry Development Leadership Group and the subsequent promotion of the Fuding White Tea brand. These experiences have firmly established him as one of the most knowledgeable and authoritative figures when it comes to the evolution and transformation of Fuding’s white tea industry.
To ensure an even more comprehensive and accurate approach,
Ningde City Releases "Opinions" to Further Boost Tea Industry Development
2013-07-31
Hupu Longjing Information Platform, July 30: Recently, the Ningde Municipal Party Committee and Government released the "Opinions on Further Promoting the Development of the Tea Industry," setting clear goals for Ningde's tea sector. From now until 2017, Ningde will accelerate its transition from a major tea-resource city to a leading tea-industry hub, adopting a development strategy focused on stabilizing planting areas, enhancing quality, and boosting economic returns. This approach aims to comprehensively advance the modern tea industry and help farmers increase their incomes. Additionally, Ningde plans to provide policy and financial support to the White Tea and Black Tea Working Groups of the National Tea Standardization Technical Committee, which have recently established themselves in the region, strengthening top-level planning for tea industry growth and ensuring mastery over white tea production.
2013-07-29
Hupan Longjing Information Platform, July 28: On July 19, the review meeting for Fujian Province's first provincial-level physical standard—*Physical Standard for Fuding White Tea, a Geographical Indication Product*—undertaken by the Fuding City Institute of Quality and Metrology Testing, was held in Fuding City. During the meeting, experts thoroughly discussed and evaluated the physical samples based on sensory criteria, including strip shape, color, uniformity, cleanliness, aroma, taste, liquor color, and leaf appearance. After reviewing the development report submitted by the research team and examining the technical documents and tasting the actual samples on-site, the expert panel unanimously approved the physical standards for five grades of two Fuding white tea varieties: Baihao Yinzhen and Bai Mudan.
In recent years, due to the lack of a unified
An introduction to Silver Needle White Hair, along with its brewing methods and medicinal benefits.
2013-07-23
The Silver Needle white tea boasts plump, robust buds covered generously with silver-white down, standing straight and slender like needles, their silvery-white hue reminiscent of pure silver. The delicate, velvety tips are thickly coated in fine white hairs that lend the tea an exceptionally glossy, radiant appearance. When brewed, it produces a pale apricot-yellow infusion with a fresh, crisp, and delightfully smooth flavor—rich yet subtly elegant—and releases a delicate, fragrant aroma that lingers beautifully.
Commonly referred to simply as "Silver Needle," this exquisite tea is also known as "Bai Hao" or, more recently, "Bai Hao Yin Zhen." Renowned as the "beauty" and "king of teas," it has earned its prestigious reputation over time. However, unlike the ancient "Long Tuan Sheng Xue" cakes described in the Song Dynasty's *Da Guan Cha Lun*, which were crafted from rare "silver-thread water buds" into intricate, snow-like shapes, today’s Bai Hao Yin Zhen is made using entirely different techniques. While those historic teas underwent steaming and pan-firing to halt oxidation—placing them firmly within the green or yellow tea categories—modern Bai Hao Yin Zhen is produced through a distinct process unique to white tea, making it a true embodiment of this revered category.
2013-07-19
On the 11th, reporters learned that our province has for the first time introduced the "Trial Evaluation Criteria for the Qualifications of Senior Tea-Making Engineers in Fujian Province," opening up opportunities for tea-making engineering professionals to qualify as senior engineers.
According to the guidelines, applicants must be tea-making engineering technicians currently working in tea production, processing, or related fields within the province—and must not have reached the statutory retirement age. Additionally, they must meet one of the following educational or professional requirements:
- Hold a doctoral degree and have at least 2 years of experience in tea-making technical roles;
- Hold a master’s degree and have at least 8 years of experience in tea-making technical work, or have served as a tea-making engineer for 4 years or more;
- Have graduated from a university with a bachelor’s degree and are actively engaged in tea-making technical positions.
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