The brewed tea bud upheld by leaves in water is reminiscent of the beautiful picture of infant flower opening its bud.
The simple processing of only utilizing withering and drying can preserve the internal and external quality of its own to a large extent. And thanks to this clever processing skill, the finished white peony tea leaves are characterized by a thin layer of silvery white fuzz attached to both leaves and buds.
It is a kind of slightly oxidized tea. The fresh leaves are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents to form new materials that result in fresh taste and aromatic liquid.
Low in caffeine and high in antioxidants, white teas taste fresh, mild and do good to your health. A cup of cool white peony, especially in hot summer day, can release your tensions by refreshing your mild and bringing you calmness.
Fuding City, located in the northeast of Fujian Province, is known as the hometown of Chinese white tea for its profound tea cultivation. The Taimu mountain scenic area in this region made itself on the list of national landscapes and scenic spots for its beautiful mountains, blue waters and multicolored humane scenes. Far away from pollution, seas of clouds enshroud the peaks all year around and the air quality here attains Grade I, this land is ideal for tea. And more, the fertile upland soil (mainly red/yellow soil) here and the mild subtropical marine monsoon climate also provide idea conditions for tea plants growth.
The species in Fuding is Fu Ding Da Hao, “Da hao” for short. It is asexual propagation, belonging to semi-tree form. In 1985 it was certificated as national variety in the number GS13002-1985. Its plant could reach up to 2.8 meters high, and has obvious trunk. Spring tea, which contains 1.8% of amino acid and 28.2% of tea polyphonels, is the material of high quality for making Silver Needle White Tea and White Peony Tea.