Known as the "wonderland on the sea", Taimu mountain sports many high and steep hills, spectacular rock formations, secluded caves, and a foggy climate — a perfect location for growing tea plants. We carefully select the highest quality of tea right from the source.

White Tea Selections

Jasmine Tea Selections

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White Tea

White tea features minimally processed leaves of the Camellia sinensis plant. White tea is not rolled or oxidized, resulting in a lighter flavor than most green or traditional black teas. In spite of its name, brewed white tea is pale yellow. Its name derives from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. It is harvested primarily in China, mostly in the Fujian province.

White tea contains polyphenols, a set of phytonutrients responsible for the health effects of tea. White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea. The base process for manufacturing white tea is as follows:

Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea


White Peony

Bai Mudan, 'white peony', is a type of white tea made from plucks each with one leaf shoot and two immediate young leaves of the Camellia sinensis plant. Bai Mudan is sometimes preferred by white tea drinkers for its fuller flavor. The finest quality should have a shimmering clear infusion with a delicate lingering fragrance and a fresh, mellow, sweet taste devoid of astringency, and grassy flavors.


White Tea Preparation

White peony is best steeped in good mineral water or filtered water at 195 °F to 203 °F. The brew is a very pale green or golden color, with a very mild floral aroma. The flavor is fruity; stronger than Silver Needle, yet not as strong as Shou Mei.