White Peony

Picked across a few cool April mornings in Fuding, this White Peony draws you in with quiet confidence. Downy buds and one young leaf — the classic one-bud-one-leaf pluck — were gathered at their sweetest point, then laid to rest under the mild coastal sun. That care shows in the cup. From the first sip you meet clean stone-fruit notes, a breeze of fresh peony, and almost zero bitterness. Our first-flush White Peony is shaped by its place as much as by the hands that made it — red-clay slopes at 600 m, granite sand underfoot, and morning sea fog that softens light like a natural shade cloth. The result is a versatile white with a honeyed body, crisp mineral finish, and the kind of gentle complexity that turns refills into a ritual.

Craft & place

White tea sounds simple — wither, dry, finish — yet small decisions steer flavor. Within an hour of picking, leaves were spread thin on woven bamboo racks for sun-withering. Sunlight sparks mild enzymatic browning that eases grassy edges while open air lifts moisture without steaming the leaf. When stems bent without snapping, the racks moved indoors for slow air-drying. Cooler air protects jasmine-like volatiles that vanish under harsh heat. A final low-temperature bake settled everything in place, halting oxidation and fixing a clear, pale-amber hue. The tea plant variety here is Fuding Da Hao, prized for thick silver hairs and a naturally high concentration of flavor compounds. Buds bring nectar-like sweetness; the single tender leaf adds a velvety glide. That growing environment (soil, altitude, climate) and how it shapes taste is the other half of the story. Red-clay soil at 600 m ripens sugars slowly; granite sand threads in a faint, cooling mineral line. Morning sea fog tempers the sun, preserving delicate aromatics that later read as peach and garden peony. Put simply, it’s Fuding white tea crafted to be vivid yet calm — a first-flush White Peony built for everyday pleasure.

Flavor & feel

The liquor pours soft gold and opens with white peach over fresh peony blossom. A drizzle of clear honey coats the tongue, then steps aside for spring hay and a whisper of cucumber skin. Keep sipping and you’ll find toasted almond, a hint of light malt, and a clean granite snap that resets the palate. Texture stays buoyant from start to finish, thanks to sun-withering and that careful one-bud-one-leaf pluck. The aftertaste lingers sweet, never cloying, calling you back without demanding attention. It’s a flexible companion — bright enough for a focused session, relaxed enough for an afternoon refill. If you’re seeking a gateway into Fuding’s coastal character, this is it: sun-withered clarity, bamboo-rack patience, and a finish that feels like cool stone after warm rain.

FAQ

What makes first-flush White Peony special?
Early spring picking captures a higher bud-to-leaf ratio and brighter aromatics. You get cleaner fruit, fresher florals, and a lighter, more silken body than later harvests.

What does sun-withering actually do?
Gentle sunlight starts mild browning that softens green notes while protecting fragrance. It lets water leave the leaf steadily, avoiding the steamy flavors that come from thicker piles.

Why mention red-clay and granite?
Red-clay soils nurture slow, even growth that concentrates sugars. Granite sand adds a subtle mineral edge, helping the finish feel crisp rather than heavy.

What is Fuding Da Hao?
It’s a local tea plant variety known for thick silver hairs and rich aromatics. Buds bring nectar sweetness; the young leaf contributes body and a smooth, plush mouthfeel.

Is this tea likely to taste bitter?
Not easily. The one-bud-one-leaf pluck, sun-withering, and gentle finishing keep tannins in check, so you taste stone-fruit and flowers rather than bite.