Eastern Fuding, where the mist rolls in from the Taiwan Strait
This Bái Mǔ Dān comes from a family plot in Diantou township, Fuding — one of the oldest white tea production areas in Fujian. The Chen family has cultivated Fuding Da Bai bushes on these eastern slopes for four generations, at an elevation where morning fog persists until midday.
Chen Hui Yi first encountered this garden during a sourcing trip in 2019. The family patriarch, Chen Guoliang, still oversees the spring harvest himself, walking the rows before dawn to select only the one-bud-two-leaf sets where the second leaf has just unfurled. This precise timing — neither too tight nor too open — defines the character of their Bái Mǔ Dān.
The leaves are spread on bamboo trays in the courtyard and sun-withered for nearly 48 hours, turned twice daily. Unlike accelerated factory drying, this patient method allows the cellular structure to break down gradually, developing the signature hay sweetness and floral complexity.
We received this lot in late April 2026, vacuum-sealed within 72 hours of final drying. The 5g sample represents a single day’s pick from the upper terrace — enough for one thoughtful session or two lighter steepings.