2018 Indoor-Withered White Peony — Fuding Guanyang · Compressed Biscuit
Same origin, same harvest year, different process — and a noticeably different cup.
This is a 2018 spring White Peony from Guanyang Town in Fuding, made from Fuding Dabai cultivar. Where our sun-dried version is processed outdoors under direct sunlight, this one was withered indoors: the freshly picked leaves were spread in a ventilated room and left to dry slowly at ambient temperature, over a longer period, without direct heat or light.
That slower, gentler process is the whole point of indoor withering. With less heat stress on the leaf, the volatile aromatics have more time to develop rather than burn off. The result tends to be a cleaner, brighter style — more floral, more delicate — compared to the deeper, darker profile that sun exposure encourages.
After five years of loose-leaf aging at the Yunwu Tea Factory, the material was compressed in 2023 into these single-serving biscuits. Five years is an early-to-mid stage for aged white tea: the raw, grassy edge of a young white peony has faded, and the cup is beginning to soften and round out, but it hasn't yet crossed into the deeper, date-and-wood territory of a longer-aged tea. The liquor pours a clear, bright amber — clean and inviting. The flavor is gentle and sweet, with a light floral quality still present and a soft, smooth body building underneath.
If you want to understand where this tea is going, our 2018 Sun-Dried White Peony offers a useful comparison: same year, same town, further along in transformation, with a richer and heavier profile. Neither is better — they represent two different approaches to the same raw material.
Each biscuit weighs around 4.2g and is individually sealed. It travels well and brews easily wherever you are.
The tea meets Chinese national food safety standards (GB). There is no organic certification.
At a Glance
| Tea type |
Aged White Peony, compressed |
| Harvest |
Spring 2018 |
| Origin |
Guanyang Town, Fuding, Fujian |
| Cultivar |
Fuding Dabai |
| Process |
Indoor natural withering; pressed 2023 |
| Per piece |
~4.2g |
| Liquor |
Clear, bright amber |
| Flavor |
Floral, gently sweet, smooth and clean |
| Certification |
China national standard (GB) / food safety |
Brewing
Gongfu (recommended): One full biscuit in a gaiwan or small teapot. Water at 95–100 °C. First steep 20–30 seconds, extend by 10–15 seconds each round. Expect 7–9 rounds.
Grandpa / long steep: Half a biscuit in a mug or thermos, 95–100 °C water, drink as it steeps. Refill when the cup is about a third full. The clean profile of this tea works especially well this way — it stays pleasant without turning harsh.
Western / pot: Half to one full biscuit per 300–400ml, 95–100 °C, 3–4 minutes. A relaxed, low-effort brew that still shows the tea's character.
The biscuit breaks apart naturally in hot water.
Packs
Available in 2, 5, 10, and 50 biscuits. Keeps well at room temperature in a dry, odor-free space. The 50-pack is the most economical option and also lets you track how the tea continues to develop over the months you're working through it.
New to aged white tea? This is a good starting point. It's gentle and approachable, without any of the intensity that puts some people off older teas. If you enjoy it and want to explore further, the sun-dried version from the same harvest is a natural next step.
