Fu'an Huangye Bai Mu Dan

Harvest: Spring 2025

Origin: Fu'an, Fujian Province

Varietal: Cai Cha

In Fu’an, approximately 35 percent of tea production is devoted to the famous Panyong Congou red tea. The remaining production consists of green tea, jasmine tea, and white tea. The white tea in Fu’an is mainly quantity over quality, but we were able to find a good one while filming a documentary in Fu’an earlier this year. Like the Old Tree Tanyang Cai Cha, it is made from huangye (wild-abandoned) Cai Cha bushes. Cai Cha is a seed-propagated native varietal, very different from the grafted Fuding Da Bai and Da Hao cultivars. In addition to using excellent raw materials, this tea has been skilfully processed to remove the inherent greenness of young Cai Cha white tea. This tea has a pleasant aroma of tofu pudding and cookie dough. The mouthfeel is smooth and refreshing. The overall taste is closer to high end Zhenghe white tea than teas from Fuding.

Suggested Brewing: 5g in a 100ml porcelain vessel