Specification

Origin

The ingredient of this white tea is White Peony, which is plucked from the bud and one or two leaves of wilderness Fuding Dabaicha or Fuding Dahaocha trees, comes from Panxi Town, in Fuding City, Fujian Province, the hometown of Chinese white tea.

Panxi is regarded as an ecological town due to its 88% forest coverage rate and 96% greening rate. It has a mild climate and abundant rainfall. The soil is mainly yellow-red gravel soil with high organic matter and mineral content, which is very suitable for the growth of tea trees.

In addition, the significant temperature difference between day and night here also be very beneficial to the growth and the accumulation of nutrients of white tea. For example, Glutamic acid and aspartic acid, which make up the fresh flavor of white tea, are found to be higher in high altitude areas, and Phenylalanine, which imparts white tea’s sweetness, also be increases with altitude.

Appearance & Taste

After being withered and dried by the natural sun, the buds and young leaves are covered with layers of white, fine, fluffy hairs, demonstrating the classic appearance of White Tea, and along with a pleasant tea aroma.

Brewed with hot waters over 90 degrees Celsius, this white peony tea has an apricot and bright tea soup and the taste is fresh and smooth with a distinct floral aroma.

Brewing Guide

By Gaiwan

1. Pour the boiled water into the Gaiwan, fair cup, teacups to warm them up;

2. After 10-20 seconds, pour off hot water when they are warmed up;

3. Place 5~8g White Tea into the Gaiwan;

4. Pour in about 90℃～100℃ hot water;

5. After 10 seconds, pour the tea soup into fair cup;

6. Average the tea soup from fair cup into each teacup;

7. Enjoy your tea.

By Stewing---specially for the aged white tea over 3 years

1. Prepare a glass stewing teapot and an electronic heater;

2. Pour 5g~8g aged white tea with aged dried tangerine peel if you like;

3. Pour boiled water at 1/3 of the teapot;

4. Power on the heater to boil the water again;

5. The color of the tea soup changes from light yellow to orange, to dark red;

6. Turn down the power, pour out the tea soup to teacups and leave 1/3 of the soup;

7. Add some more boiled water for continue stewing;

White tea, especially the aged white tea can be brewed and stewed for many times till it is tasteless.

Taste your tea after the recommended steeping time and then decide if you’d like it to steep a little longer.

Your own preference is the standard only.

Package

300g/bag, 1bag/box, 300g/box

Storage

1. Keep out of the Sun

If white tea is directly exposed to sunlight, the substances contained in the leaves will start to decompose, reducing the nutritional value and affecting the taste of the tea.

2. Keep dry and tightly sealed

If to let the white tea under a wet environment for a long time, it will easy to get mold and develop a so-called "plum aroma." To prevent the tea turning bad or going mouldy, humidity should be avoided. Therefore, use containers with good breathability, such as sand pots. Ceramic pots, which can absorb water vapour in the air, should be avoided. In order to avoid the effects of wet weather, it is recommended not to stack containers up against walls or directly on the ground.

3. Store at room temperature.

As a slight-fermented tea, white tea is sensitive to the temperature. Too cold will affect the enzyme activity and make the aging slow down. Thus, white tea does not need to be refrigerated –the temperature can range from 0 to 30°C. However, significant changes in temperature should be avoided too.

4. Avoid storing it among things with mussy odours.

Tea can absorb different sorts of odour extremely easily; therefore, it should not be stored alongside anything strong-smelling.

5. Store different types of teas separately.

Such as white tea should be stored separately with pu’er tea.