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Fuding Da Bai Tea
The Pure Essence of a Classic Variety
The origin of the Wu Xiang tea cake lies in the golden tea-growing belt of Fuding, Fujian, located at 27°N latitude. Here, where mountains meet the sea and mist lingers among the clouds, the nationally renowned tea variety “Fuding Da Bai Cha” thrives. Known for its abundant silvery pekoe, refreshing taste, and clean, elegant aroma, this cultivar forms the genetic foundation of premium white tea. We selectively pluck one bud with two or three leaves—a higher standard than typical Shou Mei—resulting in a tea that is both rich and full-bodied in flavor, and capable of multiple infusions. This mellow sweetness is a gift of the terroir and the pure expression of white tea.
Loose-Pressing Technique
Breathing Space for Natural Aging
Following the essence of white tea processing—no frying, no rolling, only natural withering—the leaves gently release their true character through sunlight and air. Building on this, we employ an innovative “loose-pressing” technique. Using traditional cloth-bag shaping and applying light pressure, we form the cake with a soft, porous structure. Unlike tightly compressed cakes, this method preserves the integrity of the leaves and buds while retaining slight air pockets within the tea. This allows for gradual interaction with air, supporting the natural transformation of compounds and the layering of flavors over time. It also makes the cake easy to pry apart when preparing for brewing.
Yunnan Cotton Paper
Hand-Wrapped Dual-Layer Packaging
To ensure consistently high quality across all tea regions and provide consumers with a more trustworthy tea experience, Junmei China strictly follows the Junmei Black Tea Standard at every step—from tea leaf harvesting and production to craftsmanship, quality control, and sales.This commitment guarantees that every cup of Junmei tea comes with traceable origin and certified quality, offering you not just a drink—but a story of standards and trust.
Basic Information
Tea characteristics
- Dry tea:
The cake surface shows a natural blending of green, brown and dark tones (from natural aging) with visible silvery pekoe - Soup:
Orange-yellow and bright - Taste:
Mellow, smooth and sweet - Wet tea:
Stretched, greenish-brown, with plump buds
