Baihao Yinzhen in Fuding White Tea is harvested in early spring. Early spring white tea is highly nutritious, with free amino acid content often exceeding 6%, and can reach up to 9%. Additionally, antioxidants (such as tea polyphenols) in the fresh tea buds of early spring white tea are particularly active. After picking, the leaves are not rolled or heated but are naturally withered and dried in sunlight, avoiding the significant destruction of tea polyphenols caused by heating, as seen in green tea. Spring tea is also very famous. White Peony has the effect of reducing heat and relieving summer heat, making it an excellent drink for summer. Sipping a cup of White Peony tea in summer rarely leads to heatstroke, so it is one of the essential white teas for local tea farmers in summer. In autumn, drinking Shou Mei or Gong Mei is recommended. Gong Mei or Shou Mei, which are leaf-based, contain richer nutrients and have slightly stronger health benefits. As autumn is dry, maintaining health with Gong Mei or Shou Mei is undoubtedly an excellent choice. In winter, try New Craft White Tea. New Craft White Tea is a new product of Fuding White Tea with a relatively unique processing method. Although its base character is similar to white tea, its quality resembles oolong, so drinking New Craft White Tea in autumn is more appropriate.

Unlike traditional frying and fermentation processes, Fuding White Tea uses a traditional method that involves no frying or rolling, focusing mainly on withering and drying. Withering is a key step in the initial processing of white tea. Through withering, tea buds undergo natural and slow changes, maximizing the retention of active enzymes and polyphenols in the tea leaves. Withering is primarily done through natural withering and compound withering. The natural withering process involves fresh leaves, natural withering, sorting, and baking. The compound withering process includes fresh leaves, compound withering, sorting, and baking. The entire processing of Fuding White Tea uses natural withering and drying, preserving the rich active enzymes and polyphenols that are most beneficial to the human body. At the same time, Fuding White Tea has the characteristic of being suitable for storage over the years, improving in quality with age. Aged Fuding White Tea not only becomes more aromatic over time but also exhibits more pronounced pharmacological and health benefits.