White tea - Form - ball 5 g
White tea is said to be the first type of tea to come into being, as it involves the least amount of processing. It appeared in old books as early as the Zhou dynasty (1046-256 BCE). White tea is usually made from a bud and one to two leaves. There are only two steps involved in white tea-making: withering, then drying of the tea leaves. Traditionally, the leaves are either put under the sun to wither naturally or withered in the shade for better control of oxidation levels, this process takes up to three days. Once the desired oxidation levels have been achieved, the leaves are further dried under the sun or roasted dry in ovens set at low temperatures. As there is only minimal processing involved, the quality of white tea very much depends on the quality of the tea leaves. As a general rule, good-quality white tea leaves are silvery and airy in appearance.
2015 Fuding White Tea Balls | Fuding Hongxue Da Bai Tuo Cha
9,02 € excl. VAT
2015 Fuding Hongxue White Tea Balls | Fuding Hongxue Da Bai Tuo Cha
15,36 € excl. VAT
Yue Guang Bai 月光白 — the tea that keeps its mystery in the dark
If you love teas that are quietly elegant, with a soft honey-floral aroma and a silky, lingering sweetness — and if you enjoy the idea of a tea made in the cool hours under moonlight — then Yunnan Moonlight White (月光白 Yuèguāngbái) deserves a place in your cupboard. It sits halfway between the crystalline brightness of Fujian white teas and the deep, earthy lineage of Yunnan Pu’er; yet it keeps its own identity: a nocturnal, luminous tea that rewards gentle brewing and patient sipping.
Fuding White Tea 福鼎白茶 - The Elegance of Simplicity
High in the mist-veiled mountains of Fuding 福鼎 in northern Fujian, tea bushes stretch across terraces bathed in gentle sunlight. The morning dew still clings to their tender buds, their downy hairs shimmering like silver threads. Villagers gather the leaves with practiced hands, spreading them out beneath the open sky to wither naturally. The air fills with the soft fragrance of herbs, flowers, and honey — the first whispers of what will become Fuding White Tea, a drink celebrated for its purity, elegance, and remarkable ability to transform with age. Fuding White Tea is a paradox: born of simplicity yet layered with richness; a daily drink for villagers yet a prized treasure for collectors.
Shoumei 寿眉 vs. Gongmei 贡眉
According to The Great Dictionary of Chinese Tea (中国茶叶大辞典), “Shoumei is Gongmei. Gongmei is white tea produced in Jianyang 建阳, Jian’ou 建瓯, Pucheng 浦城 and other places. Its processing is basically the same as White Peony 白牡丹, but the raw material is leaves from the sexually propagated group variety of tea tree known as ‘cài chá 菜茶’. It is made from one bud with two or three leaves, processed through withering and drying. The finished tea has prominent fuzzy buds, greenish color, orange-yellow liquor, mellow refreshing taste, and pure fragrance. It is mainly sold in Hong Kong and Macau”.
What Exactly Is Aged White Tea - Lao Bai Cha 老白茶?
White tea (白茶 báichá) is one of China’s traditional six major types of tea. Its main production areas are in Fujian, particularly the counties of Fuding (福鼎), Zhenghe (政和), Jianyang (建阳), and Songxi (松溪). Because of its unique processing — no pan-firing and no rolling — the finished leaves are covered in fine white hairs, with a silver-white to gray-green appearance, hence the name “white tea”. White tea is a lightly fermented tea. Compared with other teas, its unique method preserves a large amount of beneficial compounds in the fresh leaves — tea polyphenols, theanine, flavonoids, caffeine, and soluble sugars. These contribute to its distinct flavor and notable health benefits.