Jianyang Bai Cha

Jianyang baicha is a specialty tea from Jianyang District, Nanping City, Fujian Province, and is also one of China's traditional famous traditional teas. Jianyang baicha is mainly composed of gongmei, shoumei, and baimudan. The tea leaves are similar in shape to eyebrows, with many visible hairs. The soup colour is orange-yellow or dark yellow, and the infused leaf is evenly shaped, soft, and bright. The main veins of the leaves appear red when viewed against the light. The taste is mellow and refreshing, and the fragrance is pure and fresh. Jianyang white tea has a long history, dating back to the Qianlong period of the Qing Dynasty. Today, Jianyang white tea has won the love and praise of consumers for its unique quality and rich cultural connotations.

Jianyang Bai Cha Tea Details:

Product Name: Jianyang Xiaobai Tea
Place of Origin: Jianyang District, Nanping City, Fujian Province, China
Net Content: 50g
Production Process: Traditional Craftsmanship
Shelf Life: 5400 days
Storage: Normal temperature, sealed, moisture-proof, and protected from odours

Jianyang Bai Cha Production Process:

Leaf picking‌: The raw materials for our Jianyang Bai Cha are very carefully picked, generally picking the fresh leaves with one bud and one or two leaves. The picking requires moderate tenderness, complete leaves, and avoids damage and impurities.

Withering‌: Withering is a key step in the production of white tea. The withering process of Jianyang Bai Cha is mainly drying and supplemented by sun drying. Tea farmers make full use of the large temperature difference between day and night in the Jianyang area from April to May and adopt various methods, such as natural indoor withering and compound withering, to effectively control the withering process of fresh leaves. During the withering process, the tea gradually loses moisture, and substances such as tea polyphenols undergo slight oxidation, which forms the unique quality of white tea.
‌Sorting‌: Sorting is the process of removing impurities, fragments, and substandard tea leaves from the withered leaves. Manual sorting ensures the purity and quality of the tea.

‌Roasting‌: Roasting is the final process in the production of white tea. The roasting of Jianyang white tea is generally done at a low temperature to fully dry the tea and stabilise its quality. During the roasting process, the tea farmers adjust the fire temperature and roasting time according to the actual situation of the tea to ensure that the aroma and flavour of the tea are brought out to the best.

Brewing method for Jianyang Baicha:

1. Prepare the equipment‌: Prepare the equipment for brewing tea, including the teapot, teacups, teaspoon, tea towel, etc. It is recommended to choose a white porcelain lid bowl or glass to better observe the changes of Jianyang Baicha in the water.
   
2. Wash the equipment‌: Pour boiled hot water into the tea set to warm it up again so that the tea set is evenly heated, and then pour the water away.
   
3. Placing the tea‌: Use a teaspoon to put the right amount of Jianyang white tea leaves into the teacup or covered bowl. Generally speaking, the amount of tea to be put in is between 3-5 grams, depending on personal taste and the size of the teaware.
4. ‌Washing the tea‌: Pour boiling water into the teacup or covered bowl, then use the tea lid to scrape off the tea foam and pour the washing water away. The process of washing the tea should not take too long and is mainly to remove impurities from the surface of the tea leaves and to wake up the tea.
   
5. Brewing tea‌: Pour boiling water into a teacup or covered bowl, cover with a cup, and let it brew for a few minutes before serving.

Characteristics of Jianyang Baicha

Jianyang Bai tea mainly includes Gongmei, Shoumei, and Bai Mudan. The tea leaves are similar in shape to eyebrows, with many visible hairs. The tea broth is an orange or dark yellow colour, and the infused leaf is evenly shaped, soft, and bright. The main veins of the leaves appear red when viewed against the light. The flavour is mellow and refreshing, and the fragrance is pure and fresh. In particular, Jianyang Xiaobai tea is made from group-cultivated tea leaves, picked according to the standard of one bud and one or two leaves. The finished tea has a wild aroma, is full of charming wild flowers, and is refreshingly sweet and fresh in the mouth, with a dense and delicate texture.

Jianyang Bai Tea Benefits

Protects the heart: Jianyang Bai Tea is rich in antioxidants that can effectively lower harmful cholesterol levels and increase beneficial cholesterol, thereby significantly reducing the risk of heart disease.

Promotes digestion: With its unique digestive properties, Jianyang white tea is an ideal drink for people who suffer from indigestion or stomach discomfort, as it can relieve stomach discomfort.

Anti-inflammatory effect: The polyphenols in Jianyang Bai Cha exhibit powerful anti-inflammatory effects and have a significant effect on reducing the suffering of inflammatory diseases such as arthritis.

Regulates blood sugar: Jianyang Bai Cha has the miraculous effect of regulating blood sugar, and for diabetics, it is a sweet and refreshing spring of water.