White tea is one of the six major teas in China. White tea is a specialty of Fujian, mainly produced in Fuding, Zhenghe, Songxi and Jianyang. The basic processes are withering, baking (or drying in the shade), picking and reheating. Withering is the key process to form the quality of white tea. White tea has the characteristics of complete appearance buds, full hair, fresh Qing Xiang, clear yellow-green soup color and light sweet taste. It belongs to micro-fermented tea and is a special treasure in China tea. Because its finished tea is mostly bud head, full of white hair and silver as snow, it is named.

White tea, as its name implies, is white and rarely seen in general areas. White tea production has a history of about 200 years, which was first initiated by fuding city. This city has an excellent variety of tea trees-Fuding Dabai Tea Fuding Dabai Tea, which originated from Taimu Mountain in Fuding. According to legend, Taimu Mountain was called Caishan in ancient times. During the reign of Emperor Yao (2358-2257 BC), there lived an old mother here. She is a philanthropist and has won people's hearts. She used her green snow bud tea as a holy medicine to treat measles, which saved many children and made more people > > Tea bud leaves are covered with fine white hairs, which is a good raw material for making tea. White tea was originally produced with this camellia oleifera .. Why is brown white? This is because people pick the tender leaves with white hairs on the back, and do not stir-fry or knead them during processing, and dry them in the sun or with slow fire, so that the white hairs remain intact in the appearance of tea, which is why they are white.