Fujian white tea, strictly speaking, is produced in only three locales: Fuding, Shuijie/Jianyang county and Zhenghe , all around the Taimu Geopark in northeast Fujian. White tea has a specific geographic terroir, style, flavor and definition; the tea bushes there must be cultivars from tea bushes indigenous to these locations. White tea is divided into two versions: traditional style budset white tea, which is referred to as silver needle, and the modern new-style leaf white te referred to as white peony.

Distinct from the other five types of tea available in China, white tea is allowed to wither naturally only in shaded areas and then it is bake-dried, hence there is no de-enzyming. White tea contains high levels of catechins (儿茶素)and is packed with antioxidants.

White tea is picked in early Spring (社前) before the buds have a chance to develop into full leaves. For picking Fujian white tea the weather conditions must be perfect: no rain, dew or frost can occur during the harvest. The buds must be fully fleshed and plump, not too thin or too long. As such, white tea is much rarer compared with the other five types of tea available in China.

White tea is un-complicated to prepare, it is delicious hot or cold, but should be steeped in water around 65oC to prevent scorching the leaf and extracting unwanted bitterness. Aged white tea carries greater health benefits. Enjoy.