Skip to content
About ''Tea Sampler W''
Tea Origin-Fuding(福鼎), China
Chen Yuantai alpine ecological tea garden is located at an altitude of 600-750 meters. The ecological environment is superior, the temperature difference between day and night is large, and the clouds and mist are shrouded all the year round. The unique canyon-like micro-regional climate and ecological environment endow the tea here with a long, fresh and sweet characteristic. .
Xianpu Village, Fenxi Town is located at 27° north latitude. It is the core production area of Fuding White Tea. It is a national-level historical village with a forest coverage rate of 95%. It has a mid-subtropical monsoon climate with four distinct seasons. Sunlight, heat and rainfall are sufficient, and it has a more obvious mountainous three-dimensional climate, with an average annual temperature of 16.4 degrees. With undulating mountains, dense forests, ridges and peaks, clear mountains and clear waters, it is known as "a green pearl of Fuding".
The raw materials of Sampler W come from here. We choose the orthodox Fuding Dabai tea(福鼎大白茶) and Fuding Dahao tea(福鼎大毫茶) tea tree, and use the traditional sunlight withering technique to make the tea aroma more pure and fragrant.
What's Inside?
Featured 5 Flavor Fu Ding White Tea 10 Bags Collection
Net Weight: 51.5g Place of Origin: Fuding City, Fujian Province
2021 Top Grade Silver Needle
(5g*1)
2021 1st Grade White Peony(Squeezed)
(5g*3)
2021 Top Grade Shoumei
(5g*3)
2015 Tangerine Peel White Tea
（5g+1.5g）
2018 1st Grade Shoumei(Squeezed)
(5g*2)
2021 Top Grade Silver Needle
Raw material: Single bud
Year: 2021
Taste: Dry tea has fat buds, obvious pekoe, and emerald green. The tea soup is apricot yellow, clear and bright, with the fragrance of millet, honey and flowers. Sweet and refreshing, long-lasting aftertaste. The bottom of the leaf is fat and soft.
Brewing method: It is advisable to use a Gaiwan/Glass Cup for brewing, the water temperature is 90-95°C, and the amount of tea in a 150ml Gaiwan is 5g.
The surface of the pekoe silver needle is covered with a dense layer of white tea hair. Use a thin stream of water to pour slowly along the wall of the cup to infiltrate every tea. The soaking time for 1-4 should not be too long, 5-15 seconds is enough. After 5-6 soaking, it can be properly soaked for 15-30 seconds and then poured out.
2021 1st Grade White Peony(Squeezed)
Raw materials: 1 bud 2 leaves
Year: 2021
Taste: Dry tea is gray-green, with obvious pekoe and luster. The tea soup is apricot yellow, clear and bright, with a strong floral fragrance. The taste is sweet and sweet, with a long-lasting aftertaste. The bottom of the leaf stretches.
Brewing method: It is advisable to brew with a Gaiwan/purple clay pot, the water temperature is 95-100°C, and the amount of tea in a 150ml Gaiwan is 5g.
The surface of the white peony also has a thick layer of white tea hair. Brewing with boiling water can stimulate the aroma of the tea, but pay attention to the quick soup. The 1st course needs to fully infiltrate the tea, and the soup will come out 10-15 seconds after the water is poured, just pour it out and don’t drink it. The 2-4 soaking time should not be too long, and the soup will come out quickly. After 5-6 soaking, it can be properly soaked for 10-15 seconds and then poured out.
2021 Top Grade Shoumei
Raw material: 1 bud 3-4 leaves
Year: 2021
Taste: The dry tea is uniform, the tea soup is orange-yellow, the taste is mellow, sweet, with a clear aftertaste, and a fresh nectar fragrance. The bottom of the leaf is stretched and soft.
Brewing method: It is advisable to brew with a Gaiwan/purple clay pot, the water temperature is 95-100°C, and the amount of tea in a 150ml Gaiwan is 5g.
Shoumei loose tea is relatively fluffy, and the dry tea may fill the entire tureen when brewing, but it will quickly absorb water and soften after the first soaking. Therefore, the soup needs to come out immediately after the 2-5 soaking injection, soak for 5-15s after the 6 soaking , and increase the soaking time according to the number of brewing.
2018 1st Grade Shoumei-Squeezed
Raw material: 1 bud 3-4 leaves
Year: 2018
Taste: The dry tea is even and firm, the tea soup is orange-yellow, the taste is mellow and strong, and the aftertaste is obvious. Slightly jujube. The bottom of the leaf stretches, the veins are reddish, and the buds are complete and obvious.
Brewing method: It is advisable to brew with a Gaiwan/purple clay pot, the water temperature is 95-100°C, and the amount of tea in a 150ml Gaiwan is 5g.
Cake tea brewing should be fast first and then slow. After the first brew, wait for 3-5 seconds and then the soup will come out immediately. After 2-5 soaking of water injection, the soup comes out immediately, after the 6th soaking, soak for 5-15s, increase the soaking time according to the number of brewing times, and can brew more than 12 soaking. It has been aged for five years, so it can be boiled for another 2-3 minutes after brewing to release all the contents of the old white tea.
2015 Tangerine Peel White Tea
Raw material: Single bud
Year: 2021
Taste: Dry tea has fat buds, obvious pekoe, and emerald green. The tea soup is apricot yellow, clear and bright, with the fragrance of millet, honey and flowers. Sweet and refreshing, long-lasting aftertaste. The bottom of the leaf is fat and soft.
Brewing method: It is advisable to use a Gaiwan/Glass Cup for brewing, the water temperature is 90-95°C, and the amount of tea in a 150ml Gaiwan is 5g.
The surface of the pekoe silver needle is covered with a dense layer of white tea hair. Use a thin stream of water to pour slowly along the wall of the cup to infiltrate every tea. The soaking time for 1-4 soaking should not be too long, 5-15 seconds is enough. After 5-6 soaking, it can be properly soaked for 15-30 seconds and then poured out.
