The collection, in depth
Fuding White Tea
Explore white tea by type, origin and the actual leaf in the cup. Silver Needle, White Peony, Gongmei and Shou Mei are product types with their own grades; withering and drying allow some oxidation without the deliberate full oxidation of black tea.
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Why Fuding?
Why Fuding?
Fuding is a major reference point for modern white tea production. Its cultivars and traditions are important context, without making all white tea exclusive to this one origin.
Fuding lies in northeastern Fujian, with tea gardens across varied local conditions. For a particular cake, the village, cultivar and processing description are more precise than a single climate summary for the whole county.
This collection focuses on products listed as Fuding origin, including Guanyang selections. Use the origin and cultivar on each product page for the specific tea. How our natural dry storage in Xi’an works →
Fuding is an important white tea origin, alongside other producing areas with their own traditions. The national white tea standard is not a declaration that only one county can produce white tea.
Three Main Styles, One Origin
Silver Needle, White Peony, Gongmei and Shou Mei are white tea product types, not grades one through four. Each type can have its own quality grades. White Peony is made from a bud with one or two leaves; cultivar and raw-material requirements also matter, particularly when distinguishing Gongmei from Shou Mei.
Unopened buds only, harvested in a narrow window in early spring before any leaves unfurl. The densely silvered surface comes from thousands of fine trichomes — the same ones that concentrate the tea's sweetness and give the infusion its signature softness. Delicate, clear, refined. Best for attentive drinking and gifting.
Browse Silver Needle →One bud with one or two young leaves — picked just after Silver Needle season ends. Fuller body than Silver Needle, more expressive flavor: floral, sweet soy-milk notes when young; dried apricot and honey warmth as it ages. The most balanced grade, and the natural entry point for newcomers to Fuding white tea.
Browse White Peony →Mature leaves and stems from late spring or autumn harvests. Bolder, more herbaceous when young — and richer in the polysaccharides and natural sugars that transform, over years, into dried date sweetness, honeyed warmth, and eventual medicinal depth (药香). The grade most commonly pressed into cakes for long-term storage.
Browse Shou Mei →White Tea Types at a Glance
White Tea Types at a Glance
| Type | Plucking Standard | Young Flavor | Aged Flavor | Water Temp | Best For |
|---|---|---|---|---|---|
| Silver Needle | Unopened buds only | Delicate, sweet, melon, fresh hay, cooling finish | Honeyed, deepened floral, soft complexity | 85–88 °C | Special occasions, gifting, focused tasting |
| Bai Mu Dan | Bud + 1–2 young leaves | Floral, sweet soy-milk, fuller body | Dried apricot, honey, herbal warmth | 88–92 °C | Daily drinking, newcomers, versatile use |
| Gongmei (not a separate collection) | Tender shoots of seed-propagated local tea populations (quntizhong) | Fruity-sweet, bold, hay-like | Date sweetness, rich amber cup | 90–95 °C | Daily drinking, transitional grade |
| Shou Mei | Mature leaves + stems | Herbaceous, earthy-sweet, robust body | Dried dates, 药香 depth, woody warmth | 95–100 °C | Aging, collecting, robust daily use |
Spring Harvest vs. Autumn Harvest
Both seasons appear across this collection, and the difference is real.
Spring Harvest (March – May)
- First flush after winter dormancy
- Buds are denser, richer in amino acids
- Brighter, sweeter, more distinctly floral
- Standard choice for Silver Needle and premium Bai Mu Dan
- More expressive when young; rewarding to drink immediately
Autumn Harvest (August – October)
- Longer growing season, slower development
- Rounder, warmer, more mellow profile
- Less intensely floral, more naturally sweet
- Well-suited for Shou Mei cakes and long-term aging
- Often preferred by experienced drinkers for daily use
Each product listing in this collection specifies the harvest season. For Silver Needle, spring is almost always the right choice. Spring and autumn harvests can differ, but neither season alone establishes greater aging potential.
How to Choose
How to Choose
Further Reading
The full map — Taimu Mountain terroir, the cultivar story, national grade standards, flavor profiles across harvests and years, and how to approach brewing each style.
Buying GuideA purpose-driven framework: beginner, daily drinker, collector, gift-giver. Four sensory pillars for judging quality. What marketing language to ignore and what to actually look for.
Grade GuideSilver Needle, White Peony, Gong Mei, Shou Mei — how plucking standard defines each grade and what that means for taste, body, and long-term aging potential.
Grade ComparisonA direct comparison of two familiar Fuding white tea types — flavor, body, oxidation, caffeine, and which suits different drinking habits and storage goals.
Deep DiveOrigins of the "Longevity Eyebrow" name, how the flavor transforms across the aging arc from fresh to 10+ years, and practical brewing parameters for cakes and loose leaf.
StorageThe five storage enemies, right containers for each goal, why the fridge usually isn't the answer, and the specific conditions that allow Shou Mei to age cleanly at home.
We store our teas in Xi’an under naturally occurring ambient humidity. We do not artificially control humidity. Conditions follow the seasons rather than a fixed humidity target; we keep the tea protected from moisture, direct sunlight and strong odors.