White Peony Tea

A leaf-shaped white bud tea produced in Jianyang, Zhenghe, Songxi, Fuding, and other counties of Fujian Province. It is named for its green leaves mixed with silvery-white hairy buds, resembling flowers. After brewing, the green leaves cradle the tender buds, evoking the image of a white peony in early bloom. Developed around 1922. The raw material is picked from the "Fuding Da Bai Tea" and "Zhenghe Da Bai Tea" varieties, typically one bud with two leaves, and sometimes blended with buds and leaves from the Shui Xian variety. It is primarily processed through withering and baking. The tea has a natural form, appearing deep gray-green or dark mossy green, covered with fine white hairs. The liquor is apricot-yellow or orange-yellow, with a light bluish-gray infused leaf, clear aroma, and a fresh, mellow taste. Mainly sold in Hong Kong and Macau, and exported to Southeast Asia.

Gongmei Tea

Also known as "Shou Mei." A white-leaf tea produced in Jianyang, Jian'ou, Pucheng, and other areas of Fujian. The production method is basically the same as that of "White Peony," except the fresh leaf raw material comes from the sexual population tea plant variety—Cai Cha. It uses one bud with two or three leaves, processed through withering and baking. It features numerous apparent buds with a downy appearance, an emerald green color, orange-yellow liquor, a mellow and refreshing taste, and a pure, fresh aroma. Mainly sold in Hong Kong and Macau.