Fuding White Tea, a special product of Fuding City, Fujian Province, China National Geographical Indications.
The main varieties are divided into: white silver needle, white peony, Gongmei, Shoumei. It has the characteristics of white tea, cool, heat and fire, and detoxification.

Fuding white tea fresh leaf picking
1. Picking time: The raw materials of the white silver needles are carried out before the Qingming every year. The high-grade white peony raw materials are carried out before the rain every year. The raw materials of other products can be carried out during the tea season.
2, the principle of picking: white silver needle adhere to the "ten not pick",
That is, the rain does not take, the dew is not dry, the thin buds are not taken, the purple buds are not taken, the artificial damage buds are not taken, the insect buds are not taken, the happy buds are not taken, the hollow buds are not taken, the diseased buds are not taken, Frost and buds are not taken. The white peony insists on “three nossing”: one is that the season has not yet been picked; the second is that the rainy days are not picked; the third is that the dew is not dried and not picked.
3, picking standards: white silver needle raw material is only one single bud, white peony raw material is 1 bud 1 leaf or 1 bud 2 leaves, the new technology white tea pick 1 bud 1 to 3 leaves.

Fuding white tea processing technology
1. White silver needle and white peony:
Process: fresh leaves → withered → baking → Maocha → picking → re-baking → finished tea.
Processing technology:
(1) withering:
1 indoor temperature and humidity: spring tea with natural withering process, withering temperature 15 ° C to 25 ° C, summer and autumn tea temperature 25 ° C to 35 ° C. Warming withered room temperature 25 to 35 ° C.
2 withering time: the natural wilting of the normal climate lasts for 40-60 hours; the warming withering lasts for 16 to 24 hours.
3 The water content of the withering leaves at the end of withering is 18% to 26%.
4 Withering degree: Withered bud leaves with a slight color of silver and white, the leaf color is changed to grayish green or dark green; the leaf edge naturally shrinks or rolls, and the bud tip and tender stem are "warp tail".
(2) Picking: High-grade white tea should be picked up with wax leaves, yellow leaves, red leaves, coarse old leaves and non-tea inclusions; middle-grade white tea should be picked with wax leaves, yellow leaves, coarse old leaves and non-tea inclusions. Object.
(3) Baking: The number of baking times is 2 to 3 times, and the temperature is 80 ° C to 110 ° C for 10 to 20 minutes.

New Craft White Tea:
(1) Process flow: fresh leaves → withering → (light 揉) → baking → Maocha → shaping → picking → re-baking → finished tea.
(2) Processing technology:
1 withering: generally natural withering takes 24 to 48 hours, indoor warming withered for 12 to 18h, withered leaves warming withered for 8 to 10 hours. Withered leaves generally lose 26% to 30%.
2 squatting: Generally, the spring tea is lightly simmered for 3 to 5 seconds, and the tea in summer and autumn is appropriately extended.
3 baking: baking temperature 100 ° C to 130 ° C.

White tea quality characteristics

1 , sensory characteristics: color dark green or gray green, light, color silver; taste sweet, refreshing; bud head fat, leaf Zhang fat and tender; fragrant and long lasting, accompanied by floral; soup color apricot bright; leaf bottom soft and bright . White tea is divided into white silver needle, white peony and new craft white tea according to different raw materials and processing techniques.

( 1 ) White silver needle:

( 2 ) White Peony:

( 3 ) New technology white tea: