Special features in location, cultivation and processing
This tea originates from Fuding, the world's most renowned terroir for white tea, situated right next to the famous Mt. Taimu. The surrounding landscape is rich in forests and mountainous terrain, with peaks enveloped in clouds and mist throughout the year. The tea farm is located far from major industrial cities and sits in a secluded, ideal altitude of 600-700 metres. The soil in this region is primarily composed of yellow and red gravel, rich in organic matter and minerals. The climatic conditions are excellent for tea cultivation, featuring a generally mild mountain climate, abundant rainfall, high humidity, and significant temperature variations between day and night – factors that greatly enhance tea growth and the accumulation of nutrients in the plant.
The hand-picked buds and leaves of this tea come from the first harvest of the year, which typically begins in late March or early April. Due to the region’s unpredictable and rainy weather, the tea undergoes a mixed withering process (Chinese: Fùshì wēidiāo 複式萎凋), where the leaves are alternately dried indoors and outdoors. On the first night, the buds are usually wilted indoors to protect them from the elements before being exposed to fresh air drying the following day. The tea is spread out on stacked bamboo withering trays, shielding it from excessive sunlight while allowing for an even withering process. This method continues for several days until the tea reaches the desired maturity. In the final stage, any remaining moisture is gently removed through careful oven drying.
