2010 Spring Tea Update

2010 is no doubt a challenging year for Chinese spring tea production. By estimate, spring tea production in Yunnan will experience 50% reduction due to the extreme draught condition. Recent news reported that 90% tea plantations in Yunnan are impacted by the draught. And the cold weather had delayed West Lake Long Jing harvest to late March, and production level is expected to be down. Bi Luo Chun harvest was also delayed by the cold weather. Down south, the cold weather also cost FuJian tea industry dearly. FuJian is the production region of black tea, white tea, and oolong tea. The cold weather not only caused delay of spring tea harvest, also impacted quality.

We will post updates as new teas become available.

Linda

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Sipping White Peony on a sunny spring day

Linda has been bugging me about writing a review for our Spring Organic White Peony for days. Finally, on this sunny spring day, I sit down and begin blogging….

Well, where share I begin? This is a lovely tea. Upon opening the foil bag, I found myself happily surrounded by this intense, albeit pleasantly refreshing aroma. “This must be a good one” I said to myself. I brewed a cup in a white Gai Wan. A complex and refreshing aroma rose from the cup. Sipping it is another joy. It left a clean, crispy feeling in my mouth and I could not help noticing the sweet after taste dancing on my tongue.

At $0.40 per brewing, this is one of my favorite daily drinks now. Did I mention that White Peony also has medical benefits?

Alex
Happily drinking White Peony in GuiYang
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China National White Tea Production Standard

The Chinese National White Tea Production Standard (GB/T 22291-2008) is effective starting March 1, 2009. This is the first national standard regulating white tea production. According to the standard, white tea can be classified into three categories: Silver Needle (白毫银针), White Peony (白牡丹), and Gong Mei (贡眉). Silver Needle can be further divided into two grades: Te Ji (特级), and Grade 1. White Peony and Gong Mei have four grades: Te Ji and Grade 1 to 3.

The standard outlines quality requirements of each grade ranging from criteria such as dry leaf appearance, aroma, liquor, taste, to leaf water content, dusty percentage, etc.

This standard is limited to traditional white tea. The production technique of new white tea, which was introduced in l968, is quite different from traditional white tea, and is not covered in this standard.

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