Fuding, as a primary production area for White Tea in China, boasts unique geographical climatic conditions and superior natural ecological environments. In 2025, the Tea gardens in Fuding had an area of approximately 20,300 hectares available for picking, with a total tea production of 34,000 tons, including 26,500 tons of white tea; the comprehensive total value of the tea industry was 13.726 billion yuan, representing a year-on-year increase of 14.8%. The initial processing forms the foundation for the quality of white tea, and improvements in product quality help to strengthen the market competitiveness of Fuding white tea.

The article traces the development of Fuding white tea, summarizes the main equipment and supporting technologies used in the processing of white tea during practical applications, and provides references for the initial processing production of Fuding white tea. It aims to promote the improvement of processing equipment and technologies, enhancing the cleanliness, standardization, and intelligence levels of production for Fuding white tea.

01

The Development of Fuding White Tea

“Tea buds processed by fire are inferior, while those sun-dried are superior.” Records about the method of making white tea date back to the Ming Dynasty. According to Zhang Tangheng's “Chinese Tea processing,” “In the sixtieth year of the Qianlong period (1796), Fuding tea farmers produced silver needle tea using the buds and tips of ordinary tea plant varieties.” This means that during the Qing Dynasty, Fuding tea farmers used the vegetative buds of tea plants to make silver needle tea. In 1857, Chen Xuehuan transplanted Fuding large-leaf tea trees from Mount Taomu to his hometown in the Bailiu Township (now Nodding Town, Guoqin Village, Zhulan Tou Natural Village) in Fuding County for propagation. By 1885, Fuding began widely processing silver needle tea using the large-leaf variety. The “Fuding County Annals” records: “Fuding large-leaf tea is said to have been discovered and transplanted by Lin Shengsong from Wupuling at the foot of Mount Taomu in the Wangxi village of Nodding Town in the sixth year of the Guangxu period (1880). At the time, it was known as ‘large white-haired tea' and gradually spread throughout key tea-growing areas of the county due to its high yield and excellent quality.” In 1985, the Fuding large-leaf tea and Fuding large-leaf varieties were recognized as national elite cultivars by the National Crop Variety Certification Committee and promoted nationwide.

The history of white tea manufacturing started in Fuding, beginning with silver needles, followed by white Peony, tribute eyebrows, and long eyebrows. Before 2010, in addition to picking single buds for making silver needle tea, there were also processes such as drawing out the needle and stripping the needle, where the tender shoots were picked and the buds or leaves stripped to obtain bud-tipped shoots for silver needle production. Long eyebrows were generally made from low-grade fresh leaves of summer and Autumn Tea.

With the expansion of the white tea market, various categories and grades of Fuding white tea now have clear definitions and processing standards, leading to more diverse products. In 1968, a new process white tea was successfully invented to meet the demand for concentration and aroma in the export market. In recent years, innovative process white teas, such as floral white tea, golden flower white tea, and high GABA white tea, have gradually come into view, compensating for the traditional shortcomings of “low aroma and light flavor” in white tea. The processing methods for Fuding white tea have evolved from being weather-dependent to controlled automated production.

After 1965, Fuding adopted heated withering methods for white tea production, and withering trays, withering beds, and withering rooms were gradually introduced into production. As processing methods changed, the drying method for Fuding white tea shifted from traditional sun-drying combined with charcoal baking to the use of dryers. With the rise of the domestic market for Fuding white tea, some local tea companies resumed the use of sun-drying processes.

Now, Fuding white tea has a clearer definition: it is made from suitable tea plant varieties grown and cultivated under unique geographic environmental conditions within the administrative region of Fuding City, using distinctive withering and drying processes. Traditional Fuding white tea is neither stir-fried nor rolled, with dried tea colors mostly gray-green or dark green; the infusion is clear and mostly yellow-green, apricot yellow, or deep yellow, with a fresh and refreshing taste.

02

Processing Equipment and Supporting Technologies for Fuding White Tea

1. Fresh Leaf Management Supporting Technology

The quality of fresh leaves is evaluated based on tenderness, uniformity, and freshness. Both tea farmers and buyers base their pricing on the quality of the fresh leaves. The processing of white tea must be adapted according to the quality of the fresh leaves. Fresh leaves can oxidize, ferment, and turn red very easily under humid and hot conditions. During peak production periods, fresh leaves may not be processed immediately after picking. To prevent spoilage, fresh leaf management is necessary. This technology includes the handling, grading, and in-factory management of fresh leaves, which are essential measures to ensure the quality of the fresh leaves.

(1) Fresh Leaf Handling and Transportation

Freshly picked tea leaves are delicate and susceptible to damage. During transportation, they should be stored in clean, well-ventilated containers made of bamboo or other hard materials. Non-permeable soft packaging materials like woven bags should not be used to avoid damage from compression or poor air circulation causing redness. The leaf loading capacity should not exceed 150 kg/m³, and handling should be gentle. Fresh leaves should be transported promptly after collection, avoiding pressure, sunlight, and rain, with attention paid to maintaining quality and freshness. When the temperature of the fresh leaf pile is high, it should be turned frequently to prevent redness. During transport, fresh leaves should not be mixed with items that have odors, are toxic, or harmful. Upon arrival at the factory, fresh leaves should be spread out promptly to maintain their freshness.

(2) Fresh Leaf Grading and Acceptance

After grading, the fresh leaves can be evaluated according to the different grade standards of Fuding white tea products, considering the variety, tenderness, uniformity, and freshness of the fresh leaves. Fresh leaves with off-odors should be rejected. If foreign non-tea substances, tea fruits, old leaves, etc., are found, they should be removed before acceptance. If there is a mixture of varieties, uneven age, or if the buds and leaves are red and overheated, the fresh leaves should be downgraded or rejected as appropriate.

(3) Management of Fresh Leaves Upon Arrival at the Factory

After grading, the fresh leaves should be weighed, registered, sorted, and spread out. Processing should follow the order of arrival and freshness of the fresh leaves. If processing cannot be done immediately during peak production, proper storage of the fresh leaves should be arranged. The storage room should have good air circulation, no direct sunlight, indoor temperatures below 25°C, and relative humidity below 90%. Fuding white tea usually uses ground spreading for temporary storage, with the fresh leaves spread on bamboo mats or cloths, with a thickness of 15-20 cm, and a loading capacity of about 20 kg/m². A ventilation trench should be left every meter, and the fresh leaves should be turned every 1-2 hours to prevent overheating and redness. Rain-soaked fresh leaves should be spread out upon arrival to remove surface moisture; any red leaves found in the fresh leaves should be separated and processed separately.

Currently, the transactions of Fuding white tea fresh leaves occur through the Fuding White Tea Big Data Traceability Platform, effectively ensuring that all fresh leaves are harvested within the administrative boundaries of Fuding. Fresh leaf trading points are set up based on townships and regions, effectively avoiding differences in tenderness and freshness from different areas and ensuring the uniformity of the fresh leaves.

2. Withering Equipment and Supporting Technologies

(1) Sun Withering

Sun withering typically involves the use of water sieves or withering curtains, equipped with withering racks. Optimal sun withering times are from 8 am to 11 am and 2 pm to 4:30 pm, with the withering racks moved indoors during the hottest part of the day. North winds contribute to greener tea and a fresher taste. Direct contact with the withering leaves should be avoided, as sweat can damage the tea's downy hairs, affecting quality. Water sieves should not be placed directly on the ground to ensure proper air circulation and prevent redness. When the tea does not touch the sieve and the edges of the leaves slightly curl, the leaves can be combined. For small white tea, combine two sieves into one when they are 80% dry; for large white