Chinese White Tea

White tea is a lightly fermented tea and one of China’s most unique and precious tea varieties. Known for its silvery-white downy buds, it gets its name due to its appearance, which resembles snow or silver. White tea is one of the six main types of Chinese tea.

Unlike other teas, white tea is not subjected to the high heat of pan-frying or rolling. It undergoes a simple process of drying in the sun or using low heat, which helps preserve its natural flavor and delicate fragrance. The leaves remain intact with a fine coating of white down, and the brewed tea offers a pale yellow-green color with a refreshing taste and sweet aftertaste.

Key Areas of White Tea Production

White tea is primarily produced in several regions of China, including Fuding (福鼎), Xiapu County (霞浦县), Zhenghe (政和), Zherong (柘荣), Jianyang (建阳), and parts of Yunnan (云南) and Hunan (湖南) provinces. Its production process generally includes withering, drying (or sun-drying), sorting, and sometimes a second gentle roasting.

The white tea production in Yunnan (云南) mainly uses a technique called “sun drying,” which helps the tea retain its fresh fragrance. The withering step is key in developing the quality of the tea.

Famous White Tea Varieties

• Baihao Yinzhen (白毫银针)
  Known as the “Silver Needle,” this is one of the highest quality white teas, prized for its delicate and subtle flavor. It is made from the finest tea buds, covered in silvery down.

• Bai Mudan (白牡丹)
  Also known as “White Peony,” this tea is made from both the buds and leaves of the tea plant, creating a full-bodied yet smooth taste with floral notes.

• Shou Mei (寿眉)
  A less delicate variety of white tea, Shou Mei has larger leaves and a stronger flavor compared to Baihao Yinzhen and Bai Mudan, with a slight woody or fruity taste.

• Gong Mei (贡眉)
  Sometimes considered a variation of Shou Mei, Gong Mei offers a slightly richer flavor, often featuring a pleasant balance of sweetness and a hint of fruitiness.

• New Process White Tea
  In recent years, new techniques have been developed for processing white tea, enhancing its flavor and making it more accessible for export markets.

Historical Background of White Tea

White tea has a long history in Chinese culture. Historical records suggest that Yin Zhen (尹珍), a youth from the Eastern Han Dynasty (东汉), is believed to have created a tea that would later be considered one of the first forms of white tea. According to legend, when Yin Zhen presented his homemade tea to the renowned scholar Xu Shen (许慎), it filled the entire courtyard with a pleasant fragrance, sparking interest in this delicate tea.

The earliest mention of white tea in historical texts is found in Lu Yu’s (陆羽) The Classic of Tea (《茶经》) during the Tang Dynasty (唐朝), where he references Bai Tea Mountain (白茶山) in Yongjia County (永嘉县). However, it was not until the Song Dynasty (宋朝) that the distinct processing methods for white tea were documented.

During the Song Dynasty (宋代), Emperor Huizong (宋徽宗) mentioned white tea in his work The Great View Tea Treatise (《大观茶论》), highlighting its uniqueness and the fine skills needed to prepare it. At this time, the tea was cultivated in Fujian Province (福建) and known for its exquisite and delicate characteristics.

White tea continued to evolve through the centuries. By the Qing Dynasty (清朝), production expanded beyond Fujian (福建) into other regions, and the tea was recognized as a luxury item. It was not until the late 19th century that white tea began to be commercially produced and exported.

Key Production Regions of White Tea

• Fuding (福鼎): Known for producing the highest quality white tea, particularly Baihao Yinzhen and Bai Mudan.

• Zhenghe (政和) and Zherong (柘荣): These regions in Fujian Province (福建) are famous for their tea cultivation, especially Shou Mei.

• Jianyang (建阳): Famous for producing Bai Mudan.

• Yunnan (云南): Known for sun-dried white tea, which retains a unique, fresh fragrance.

• Hunan (湖南): Known for its production of Shou Mei and other varieties of white tea.

Processing Techniques

The basic processing steps for white tea include:

1. Withering: The leaves are allowed to wilt naturally, either by sunlight or in a controlled indoor environment.

2. Drying: The leaves are dried slowly at low temperatures, preserving their delicate fragrance and light flavor.

3. Sorting: Leaves are sorted by size and quality.

4. Second Drying: A gentle second drying may occur to ensure consistency and to maintain the tea’s flavor.

The use of traditional methods, such as sun-drying in Yunnan (云南), is especially known for preserving the tea’s fresh, floral aroma.

Production Process

White tea is one of the six major tea types in China. It is made from fresh tea leaves that undergo withering and drying processes. The traditional method of processing involves neither pan-frying nor rolling, which helps retain the natural flavor of the tea leaves. According to the national standard “White Tea” (GB/T22291-2017), white tea refers to tea products made from buds, leaves, and tender stems through specific processes such as withering, drying, and sorting. Raw tea leaves can also be pressed into compressed white tea.

The production process of white tea is the most natural. Fresh tea leaves are laid thinly on bamboo mats under mild sunlight or placed in well-ventilated, light-transmitting indoor spaces to wither naturally. When about 70-80% dry, the tea is slowly roasted using low heat. This simple process involves minimal steps. Compared to other teas, the production of white tea is simpler, with only two main processes: withering and drying (roasting). The flavor of white tea is primarily shaped during the withering stage, while its final flavor profile is set during the drying (roasting) stage. White tea’s withering process is distinct from other teas and is integral to its production, making it a “heavily withered” tea. After picking, the leaves are evenly spread on water screens for “opening the leaves,” followed by a withering process lasting 30-70 hours. White tea is unique in that its shape and flavor are mostly formed during the withering stage. During this phase, the rate of moisture loss from the back of the leaves is higher than from the front, causing the edges of the leaves to curl inward. After withering, the edges curl even further, giving white tea its characteristic shape.

Withering is classified into three methods: Indoor Natural Withering, Composite Withering, and Heated Withering. The method chosen depends on the climate and weather conditions. For optimal results, natural or composite withering is preferred during mild, non-humid weather in spring, autumn, or mild summer days. The flavor profile of white tea is further refined during the “stacking” and roasting stages. Careful management of air flow, temperature, and humidity during these stages helps volatilize low-boiling compounds, activate enzymes, and reduce moisture content, which enhances the concentration and permeability of the cell membranes. This process accelerates enzymatic reactions and organic chemical reactions, generating flavor compounds and giving white tea its unique flavor.

Stages of White Tea Production

Harvesting

White tea is harvested based on temperature and is carefully plucked for the first tender buds and leaves, typically during the early spring. The leaves are uniform in size, with short stems and no damage. The picking process requires light handling and the leaves are stored in bamboo baskets for transportation.

Withering

After harvesting, the leaves are immediately spread evenly on bamboo trays. The thickness of the layer must be uniform and the leaves should not be turned during the withering process. Depending on the weather conditions and the quality of the leaves, Indoor Natural Withering, Composite Withering, or Heated Withering can be used. Once the leaves are 70-80% dry, natural or composite withering methods require the leaves to be sifted. Each method affects the final flavor and aroma.

• Indoor Natural Withering: Performed in a well-ventilated indoor environment without sunlight.

• Heated Withering: Uses a temperature-controlled environment to speed up the withering process.

• Composite Withering: A combination of indoor and outdoor withering, ideal for sunny days to accelerate moisture loss and improve flavor.

Stacking (Post-Ripening)

Stacking, commonly known as “nurturing tea,” is a crucial process in modern white tea production. After withering, the tea leaves are stacked under specific conditions for a period to stabilize and enhance the flavor, similar to the “post-ripening” phase in tea processing. During this process, the moisture content decreases significantly, and oxidation and hydrolysis reactions occur through endogenous enzymes, improving the astringency and green taste of the tea. The proper conditions for stacking are light protection, dryness, and a lack of any foreign odors. In some cases, mild heating can accelerate the enzymatic reactions.

Roasting

• Initial Roasting: The drying machine is set to temperatures between 100°C-120°C for 10 minutes, followed by a 15-minute cooling period.

• Secondary Roasting: A lower temperature of 80°C-90°C is used for the second round of roasting. The tea is slowly dried at around 70°C to preserve its freshness.

Storage

To preserve the quality of white tea, the moisture content must be kept below 5%. The tea is stored in a refrigeration unit with temperatures ranging from 1-5°C. The tea should be unpacked three hours after being taken out of storage for packaging.

Storage Tips

White tea must be stored in a well-ventilated, dry, and cool environment away from direct sunlight, strong light, or any foreign odors. Ideally, the storage space should be dry, at room temperature, and free from unpleasant smells.

White Tea Varieties

1. Silver Needle (白毫银针): Made from only the finest buds, Silver Needle is the most prized type of white tea, known for its delicate flavor and silvery appearance.

2. White Peony (白牡丹): This variety is made from both buds and young leaves, offering a fuller flavor with more complexity.

3. Shou Mei (寿眉): A heartier white tea made from slightly older leaves, Shou Mei is stronger in flavor.

4. Gong Mei (贡眉): A variant of Shou Mei, Gong Mei is considered a higher-quality white tea with a smooth taste.

These varieties differ in their leaf picking, processing techniques, and final flavor characteristics. Silver Needle, for example, is made from single buds, while White Peony uses both buds and young leaves. Shou Mei and Gong Mei are typically made from leaves that have been plucked after the buds have fully opened.

Quality Characteristics

White tea is known for its delicate and refreshing qualities. The tea leaves are fully covered with white fuzz, giving it a pale, light color and a fresh, mellow taste with a lingering fragrance. The most distinctive feature of white tea is its silvery white hairs, which are often referred to as “green-dressed beauty” due to their appearance. The buds are robust, the liquor is bright yellow, and the flavor is fresh and rich, with the leaves exhibiting a tender, even texture. Upon brewing, the tea offers a smooth, refreshing taste, and it also has medicinal properties. White tea is known for its cooling properties, which can help reduce fever and clear heat.

Product Classification

White tea can be classified into four main varieties based on the tea tree species and the standards for fresh leaf picking. These include Silver Needle, White Peony, Gong Mei, and Shou Mei.

Silver Needle (白毫银针)

Silver Needle, or Baihao Yinzhen, is made from single buds and is considered one of the highest grades of white tea. The buds are densely covered with silvery white hairs, which gives the tea its name. It has a refreshing aroma, pale yellow liquor, and a crisp, clean taste. Silver Needle is often referred to as the “beauty of teas” or the “tea king,” known for its superior quality.

White Peony (白牡丹)

White Peony is made from one bud and two leaves from the Fuding Dabai tea trees, along with other varieties such as Quancheng Hong, Quancheng Lu, Fuding Dahao, Zhenghe Dabai, and Fuan Dabai. After processing, the tea leaves display a combination of green leaves and white silvery buds, which resemble blooming flowers. When brewed, the green leaves embrace the tender buds, resembling the early blooming of flower buds, thus earning the name “White Peony.” This variety is made from the young, tender shoots of the Fuding Dahong and Shuixian tea trees and is considered one of the finest types of white tea.

Gong Mei (贡眉)

Gong Mei, sometimes known as Shou Mei, is the most abundant type of white tea, comprising more than half of the total white tea production. It is made from buds and leaves of the Cai Cha tea trees and is often referred to as “Little White” to differentiate it from teas made from the Fuding Dabai and Zhenghe Dabai trees. Gong Mei was initially used for making higher-grade white teas, such as Silver Needle and White Peony, but later, it became known for producing this distinct variety. Gong Mei is known for its fragrant aroma, mellow taste, and bright orange-yellow liquor. The leaves are uniform, soft, and shiny when brewed.

Shou Mei (寿眉)

Shou Mei is made from the leaves of Cai Cha (a general term for shrub tea trees) and Dabai tea varieties. It is often considered inferior to Gong Mei, although its quality is still respectable. The leaves used for Shou Mei are usually short and thick, giving it a heavier taste. The tea is characterized by its rich, smooth flavor, with a yellow-green liquor and a balanced aroma.

New Process White Tea (新工艺白茶)

Origin

New Process White Tea, also known as New Bai Cha, is a specialty from Fujian province. The main producing areas are Fuding, Zhenghe, Songxi, and Jianyang. The new process was developed in 1968 by the Fujian Tea Import and Export Company and some local tea factories to meet the needs of the Hong Kong and Macau markets. This variety has now expanded its reach to the European Union, Southeast Asia, Japan, and other regions.

Characteristics

New Process White Tea features a slightly curled, semi-rolled leaf shape, and it has a dark green, brownish color. Its flavor is rich and robust, with a liquor that resembles green tea but lacks the typical floral fragrance, and it has a deeper, more mellow taste similar to black tea. The leaves are more tightly rolled than those of Gong Mei, and the tea’s flavor is more intense and concentrated, making it popular among tea drinkers.

Process

The production process of New Process White Tea involves several steps: withering, light rolling, drying, sorting, sieving, piling, baking, and packaging.

Health Benefits

New Process White Tea is believed to have several health benefits, including cancer prevention, heat resistance, detoxification, and the ability to alleviate tooth pain. Specifically, aged Silver Needle made using this method is used to treat fever in children suffering from measles, often more effectively than antibiotics.

History and Development

New Process White Tea was officially introduced in 1969, and only a few technical experts in Fuding knew the production techniques at the time. In 2002, studies by U.S. medical research institutions showed that the tea’s “three anti-three lowering” properties were most pronounced in this type, especially its cancer-prevention effects. As a result, New Process White Tea has become one of the most popular white tea products in the market.

ensory Quality

Medicinal Value

White tea is rich in polyphenolic compounds, commonly referred to as tea polyphenols. These compounds account for 20%–35% of the dry weight of fresh leaves, with EGCG (epigallocatechin gallate) making up around 40% of the total tea polyphenol content, and its concentration reaching 8%–14% of the dry weight of fresh leaves. One of the key functional components in tea is EGCG, a type of catechin. EGCG has notable properties such as astringency, hemostasis, antibacterial, antiviral, radioprotective, anti-aging effects, and the ability to neutralize free radicals and eliminate odors. It is widely used in skincare products, sunscreens, lip balms, flower water, and furniture cleaners. It can also serve as an external remedy for treating various skin inflammations and accelerating wound healing.

White tea also has several health benefits. It is known to aid in alcohol detoxification, clear heat and nourish the lungs, calm the liver and enrich the blood, reduce inflammation and detoxify, lower blood pressure and fat, and combat fatigue. These effects are particularly beneficial for those suffering from discomfort caused by excessive smoking and drinking, greasy foods, or liver heat, as well as digestive issues. White tea offers unique and subtle health benefits.

Treating Measles

White tea is known for its anticancer properties, heat relief, detoxifying effects, and ability to relieve tooth pain. Aged white tea, in particular, can be used as an effective fever reducer for children with measles. In fact, white tea is more effective than antibiotics in lowering fever. In regions of northern China and Fujian, it is widely regarded as a highly effective remedy for treating measles patients. According to renowned Qing Dynasty figure Zhou Lianggong in his book Fujian Notes (《闽小记》), “Silver Needle (白毫银针), produced in the Hongxue Cave of Mount Taima, is cold in nature and has the same medicinal properties as rhinoceros horn, making it a sacred remedy for measles.”

Promoting Blood Sugar Balance

In addition to the usual nutritional components found in other teas, white tea contains essential active enzymes. Long-term consumption of white tea can significantly increase the activity of lipoprotein lipase, promoting fat metabolism and helping to regulate insulin secretion. It effectively reduces excess sugar in the blood, aiding in blood sugar balance. White tea is also rich in amino acids, and its cooling properties help with heat reduction, detoxification, and fever relief.

Eye Health

The longer white tea is stored, the higher its medicinal value. It also contains a high concentration of vitamin A precursors. When absorbed by the body, vitamin A quickly transforms into active vitamin A, which is essential for the synthesis of rhodopsin (a pigment in the retina). This process improves night vision and can help prevent conditions like night blindness and dry eye disease. Additionally, white tea contains substances that protect against radiation, offering significant protection for the body’s hematopoietic function and reducing the harmful effects of television radiation.

Liver Protection

White tea leaves contain natural flavonoids like dihydromyricetin, which protect the liver by accelerating the metabolism of ethanol’s toxic byproducts, such as acetaldehyde. This conversion reduces damage to liver cells. Dihydromyricetin can also improve liver damage by lowering serum lactate dehydrogenase activity, inhibiting the formation of collagen fibers in liver M cells, thus promoting liver health and accelerating recovery from liver damage. Dihydromyricetin is effective and long-lasting, making it a great choice for liver protection and alcohol detoxification.

Economic Value

The tea plant is one of China’s primary specialty economic crops, with tea production and sales holding an important position in the national economy. In 2023, Fuding White Tea (福鼎白茶) was selected for the 14th consecutive year as one of China’s top ten regional public tea brands, and it was also recognized as one of the most valuable and most well-known tea brands. In recent years, white tea sales have grown year by year, with prices continuing to rise. Under the strong support of the government, the white tea industry has become one of the most important pillar industries in certain regions, making a significant contribution to increasing farmers’ incomes, supporting rural revitalization, and promoting rapid economic development in rural areas. The white tea industry has seen positive growth in recent years, with increasing production, expanding market size, and growing production regions.

Tea Polysaccharides

Tea polysaccharides are unique, complex macromolecules found in tea. These acidic polysaccharide-protein substances, composed of 2–10 monosaccharides such as galactose, arabinose, and rhamnose, have been reported in over 120 types. Tea polysaccharides possess antioxidant, anti-inflammatory, emulsifying, thickening, and stabilizing properties. These capabilities make them suitable for use in whitening, moisturizing, and anti-wrinkle cosmetics, offering great potential in the cosmetics industry. Tea polysaccharides have strong anti-aging effects and are effective at scavenging free radicals. They also have excellent anti-inflammatory properties and can improve conditions such as colitis in mice by reducing pro-inflammatory cytokine levels and increasing anti-inflammatory cytokine levels.

High-molecular-weight tea polysaccharides have better emulsifying stability and improve the storage stability of tea polysaccharide conjugates after high-temperature processing. Furthermore, tea polysaccharides enhance the physical stability of excipient emulsions and boost their antioxidant activity.

Tasting Method

The quality of tea products is influenced by factors such as color, aroma, flavor, and appearance. When assessing the quality of tea, it is essential for tasters to use their sensory organs to evaluate and identify the tea. Scientific tea tasting results play a positive role in guiding tea production, improving processing techniques, and enhancing the quality of tea products. However, variations in tea production year, raw material freshness, processing methods, and varieties result in noticeable differences in the external appearance and aroma of the tea when brewed. During the tasting process, the taster’s method, external conditions, and experience can lead to varying results, which may not always accurately reflect the tea’s true quality. Therefore, it is important for tasters to use a combination of methods, leveraging their sensory abilities such as sight, smell, and taste, to make a comprehensive evaluation of the tea’s color, aroma, flavor, and appearance.

1. Observe the Color

The fresher and fuller the tea leaves, the stronger the whitening effect, and the higher the quality of the tea. The resulting dry tea will show a more golden color, reflecting the tea’s superior quality and prestige.

2. Smell the Aroma

A fresh fragrance is one of the characteristics of Dàshānwù (大山坞) white tea. Whether in the dry tea or the brewed tea, the more intense and persistent the fragrance, the higher the quality of the tea.

3. Appreciate the Uniqueness

To brew the tea, use water at around 95°C (203°F) and avoid covering the teapot. After three minutes, observe the white tea leaves as they unfold. The leaves will transform into a jade-white color, becoming translucent with visible green veins. The leaves will form a complete, even pattern, resembling small emeralds dancing, while the white tea floats delicately, resembling pearls beneath the surface. The tea will have a bright, light green color, indicating the purest and most beautiful characteristics of white tea.

4. Tasting and Evaluation

Tea tasting is a scientific activity that requires substantial data and evaluation criteria to determine the quality of the tea and produce valuable feedback. Although tea tasting and tea evaluation have similarities, they fundamentally differ. The essence of tea tasting lies in appreciating the aroma, taste, and color of the tea, representing an overall sensory understanding of the tea. Tea evaluation, on the other hand, is a judgment of the tea’s quality based on scientific principles. Evaluators should avoid relying solely on subjective perceptions and instead adopt a rational approach, using more scientific methods and sensory abilities. Tea evaluation involves carefully distinguishing and honestly articulating the tea’s characteristics, producing a comprehensive set of evaluation data.

The main aspects of tea evaluation include the appearance (such as the leaf’s base, moisture, tenderness, and cleanliness), aroma (including fragrance type, persistence, and sweetness), taste (such as richness, sweetness, bitterness, smoothness, and aftertaste), and the color of the tea soup (evaluating clarity, brightness, color, and strength). Professional tea evaluation terminology should be used to describe each of these elements. Additionally, appropriate evaluation instruments can be introduced to avoid potential shortcomings in the sensory capabilities of the tasters. By combining various evaluation methods, more comprehensive and accurate tea quality data can be generated. Consistent confirmation of the evaluation results will ensure that the final conclusions reflect the tea’s quality in a more objective, scientific, and accurate manner.

5. Adding Water

Once the tea in your cup is about one-third of the original amount, add more boiling water and continue to drink. It is generally recommended to brew the tea up to three times.

Storage Methods

Proper storage is essential to maintaining the quality and freshness of white tea. Here are several recommended methods for storing white tea:

1. Storing Tea in Tea Caddies

It is best to store white tea in a tea caddy to avoid crushing the leaves. The ideal tea caddies for white tea are made of tin, followed by iron or paper caddies, with a focus on ensuring the caddy is airtight.

2. Charcoal Storage Method

Place a small amount of charcoal inside a cloth bag and put it at the bottom of the tea storage container. Then, layer the tea in the container. Seal the container tightly. Be sure to replace the charcoal every month to maintain optimal storage conditions.

3. Refrigerated Storage

Seal the white tea in a bag or tea caddy and store it in the refrigerator. The ideal temperature for storage is 5°C (41°F). This method helps preserve the tea’s flavor and freshness over a longer period.

4. Thermos Storage Method

You can store white tea in a newly purchased thermos. Simply place the tea inside, seal it tightly, and the thermos will maintain the tea’s freshness.

5. Store White Tea in a Cool, Dark Place

White tea should be stored in a cool environment, away from light. Exposure to high temperatures accelerates the chemical changes in the tea’s components, leading to the aging of the tea. Similarly, exposure to light triggers photochemical reactions that can cause the tea to lose its original flavor and aroma.

6. Quicklime Storage Method

Wrap quicklime in a cloth bag and place it in the tea storage container. Ensure that the tea itself is also sealed in an airtight bag. Keep the tea away from any items with strong odors. Quicklime bags should be replaced every two months to maintain freshness.

Tea Culture

Legends and Stories

Chen Huan

Chen Huan, also known as Chen Xuehuan (1813–1888), was a filial son born in the village of Zhulan Tou in the Dongmenling area of Fuding, Fujian (now Diantou Town, Guojian Village). Many legends surround Chen Huan, most of which are related to Fuding White Tea.

One such legend tells of Chen Huan, a devoted son who, due to the barren land and his constant toil, was unable to provide his parents with enough food. Feeling guilty, he fasted for three days and went to Mount Taima (太姥山) to pray for guidance from the mountain goddess, Tai Ma Niang Niang. After praying and burning incense, Chen Huan fell asleep and dreamed that the goddess pointed to a tree and said, “This tree, planted by me, can be propagated to bring prosperity.” The next day, Chen Huan searched the mountain and discovered a tea bush at Hongxue Cave (鸿雪洞). He joyfully dug up a branch and brought it home to cultivate. After 100 days, the tea plant thrived, and its leaves had a unique taste – this was the origin of Fuding Big White Tea (福鼎大白茶).

Blue Aunt (蓝姑)

According to the “Ningde Tea Chronicle” (宁德茶叶志), it is said that during the reign of Emperor Yao, a young woman from a farming family in the area around Taima Mountain fled the war to live in the mountains. She made a living by cultivating indigo and was known for her kindness, earning the title “Blue Aunt.” During an epidemic of measles, local villagers went up the mountain to collect herbs to treat sick children, but all efforts were in vain, and many children passed away. Blue Aunt’s compassionate heart ached.

One night, she dreamt of the Southern Immortal (南极仙翁), who spoke to her: “Blue Aunt, there is a white tea tree on top of Hongxue Cave. Its leaves, when dried and brewed, are a potent cure for measles.” Upon waking, Blue Aunt climbed to the top of Hongxue Cave and found a unique tree with white leaves. She plucked the leaves, dried them, and distributed the tea to villagers, teaching them how to prepare it for children suffering from measles. Eventually, the tea helped to eliminate the disease.

Blue Aunt continued her charitable work throughout her life. She ascended to the heavens on the 7th day of the 7th lunar month. The locals revered her as Tai Ma Niang Niang (太姥娘娘), honoring her memory.

The Origin of Taima Mountain

Fuding White Tea originates from Mount Taima (太姥山) in Fuding. According to legend, the mountain was originally called Cai Mountain (才山). During the reign of Emperor Yao (2358–2257 BC), an elderly woman lived there, cultivating orchids and helping others. She used green tea, known as “Green Snow Buds” (绿雪芽), as a remedy for measles, saving many children’s lives. The locals, grateful for her kindness, honored her as a goddess and called her “Tai Mu” (太母). As a result, the mountain became known as Taima Mountain.

In the Han Dynasty, Emperor Wu sent officials to designate famous mountains, and Taima Mountain was officially recognized as one of the thirty-six famous mountains, adopting its present name, Taima Mountain.

Today, Taima Mountain in Fuding still holds ancient tea trees believed to have been planted by Tai Ma Niang Niang. The original Fuding Big White Tea trees, located in Hongxue Cave, are preserved as heritage. Over 150 years ago, Chen Huan from Baishan Village transplanted the tea trees to his home, marking the beginning of the cultivation of Fuding Big White Tea.

The Fuding Big White Tea tree is typically 1.5 to 2 meters tall, with a canopy width of 1.6 to 2 meters. It has a semi-spreading shape and dense branches. The leaves are elliptical, with a slightly pointed tip and a soft texture. The tea’s buds are plump and white, and the flowers bloom from late October to mid-November. The tea plant is resistant to drought and cold, surviving temperatures as low as -3°C to -4°C.

The Fuding Big White Tea is known for its high quality, and it produces excellent red, green, and white teas. The silver needle (白毫银针) tea, made from the plump buds with abundant white hairs, is particularly prized for its unique and delicate flavor.