2025 Organic Wild First Spring Harvest Supreme Baimudan Liucong Panxi High Mountain White Peony White Tea Baicha

The raw material of this white peony tea is made from first spring harvest, highest-grade one tea bud, and one leaf, and the surface of the tea is covered with a layer of silvery white fuzz.

When brewing white peony, the white fuzz will fall into the water, making the tea sweeter. This is indeed a form of theanine.

"Liucong" tea tree refers to white tea from large trees like Gushu in Yunnan, which can stimulate more flavor, aroma, and trace elements.

Studies have shown that the soluble sugar content and amino acid content of Liucong white tea trees grown in ecological tea gardens are significantly higher than that of ordinary white tea, and the content of rich organic matter and aroma components is 33.8% higher than that of ordinary white tea. Therefore, this white tea is very sweet, with a charming and rich aroma.

First spring harvest 

Where is this White Peony from?

Panxi Town is located on the western slope of Mount Taimu, with an average altitude of over 500 meters, boasting a purely mountainous and hilly climate. Abundant moisture gathers in Panxi, forming fog, keeping the area humid and foggy year-round, gradually giving rise to the saying "good tea comes from high mountains and misty clouds."

The fog replenishes the tea trees with moisture, while sunlight promotes photosynthesis. Located at 27°N latitude, Panxi receives an average of around 1600 hours of sunshine per day. Much of the sunlight is refracted into diffused light by the clouds and fog, which is absorbed by the tea trees and converted into amino acids, soluble polysaccharides, and other trace elements, enhancing the sweetness of the tea.

Besides sunshine, rain, and fog, the soil in Panxi is also an indispensable factor in creating the high sweetness of the tea. Panxi's high altitude results in soil rich in weathered gravel, organic matter, and minerals.

Tea trees grown here accumulate more nutrients, resulting in plump and full-bodied new buds and leaves each year. When brewed, this results in a more thorough release of sweetness and a more complex flavor profile.

Origin: Fuding city, Fujian province, China

Tea Varieties: Chinese White Tea—Supreme White Peony Tea White Tea Baimudan

Production time: 2025

Tea shape: Dry tea leaves: The leaves are gray-green with white fuzz hairs. Brewed tea leaves: The leaves are shiny, soft and elastic.

Tea Soup: The tea soup is light apricot and bright

Tea Features: This supreme Baimudan is very close to highest grade White Tea Silver Needle. It has a very gentle and tender tea fuzz fragrance, like a fresh cutting woodsy aroma.  This Baimudan boasts a very distinctive, refined wild orchid and mixed sweet rose and peony fragrance. The soup is so sticky and mellow like honey water with a fine, silky texture. After the first sip of the tea, you will first feel a special wild flavor, a gradual emergence of sweetness and a long aftertaste. The aromas are super long-lasting and full-bodied. 

Storage: Stored in cool, dry conditions away from direct sunlight. Storage environment temperature below 30℃ (86°F)

Benefits of white tea: Fuding white tea is known as " one year tea, three years medicine, seven years treasures". White tea is a treasure among teas. It has the health benefits of three resistances (anti-radiation, anti-oxidation, and anti-cancer) and three reductions (lowering blood pressure, lowering blood lipids, and lowering blood sugar). In addition, it can also sober up, clear away heat and moisten the lungs, reduce inflammation and detoxify, eliminate fatigue, and lose weight. It is especially effective for physical discomfort and digestive dysfunction caused by excessive smoking and drinking, excessive greasy food, and excessive liver fire.

Brewing suggestions:
tea to water ratio 1:30                                          
water temperature: 90℃/194℉                                
Recommended utensils: Gaiwan/Purple clay teapot

First to fourth brewing: use 95℃ water, pour water along the wall of the gaiwan at fixed points, wait for 5-15 seconds, and then pour out the tea soup.
After the fourth brewing:  pour water along the wall of the gaiwan at fixed points, wait over 15 seconds, and then pour out the tea soup.

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