Zhenghe County, located in the hilly mountainous region of northern Fujian Province, has an average elevation of around 800 meters and is one of the birthplaces of Chinese white tea. Tea cultivation in this area dates back to the late Tang and early Song dynasties. During the Song Dynasty, Zhenghe was the core production area of the prestigious Beiyuan Tribute Tea. In the fifth year of the Zhenghe era under Emperor Huizong of Song (1115 CE), white tea from this region was presented as tribute, and the county was bestowed the era name “Zhenghe,” from which it takes its name today.
Zhenghe White Tea is a protected Chinese Geographical Indication product, celebrated for its pure downy aroma, refreshing liquor, and lingering sweetness. This tasting collection features four major varieties of Zhenghe White Tea: Zhenghe Da Bai, Meizhan, Shuixian White, and Xiaocai Tea. Each variety displays distinct characteristics and reflects refined craftsmanship. The teas offer elegant floral aromas, a naturally sweet and smooth taste, and a delicate, well-balanced mouthfeel. After experiencing this curated set, one gains a deeper appreciation of the diversity, quality, and terroir-driven beauty of Zhenghe White Tea.
Purple Sachets (Bai Mudan / White Peony)
The tea cultivar is Meizhan, also known as Large-Leaf Meizhan or Tall Oolong, originating from Anxi County, Fujian Province. This cultivar is known for its rich and expressive aroma, full-bodied and mellow flavor, and natural sweetness, often accompanied by elegant orchid notes. It is highly versatile and well suited for producing black tea, oolong tea, and white tea, with consistently excellent results.
Light Blue Sachets (Bai Mudan / White Peony)
The cultivar is Shuixian, originally from Jianyang, Fujian Province, and recognized as a national-level improved tea variety. It is widely used in the production of Wuyi rock oolong and white tea. Shuixian teas are distinguished by their deep, distinctive aroma, often featuring subtle floral notes and hints of bamboo leaf or zongzi leaf. The liquor is full and layered, combining refreshing sweetness with the cultivar’s characteristic richness. Due to its large buds and leaves, processing is technically demanding, resulting in limited production.
Blue Sachets (Gongmei / Tribute Eyebrows)
The cultivar is Caicha, a general term for seed-propagated tea plants. With smaller buds and leaves, this tea produces a delicate, smooth liquor that is fresh, tender, and gently sweet. It displays a unique regional floral aroma, with a complex and multi-layered internal structure that evolves gracefully on the palate.
White Sachets (Bai Mudan / White Peony)
The cultivar is Zhenghe Dabai, a national-level tea variety known for its rich internal composition. It is suitable for producing green tea, black tea, and white tea. The buds and leaves are plump and substantial, yielding a liquor that is fresh and savory, with a bright, uplifting aroma and abundant floral fragrance. The tea is full-bodied and sweet on the palate. Due to its relatively low yield, this cultivar is considered particularly prized.
