What makes this one different Spring pick, bud and leafThe classic White Peony pluck. A downy bud with its first leaves, taken by hand in early spring. Fuding Da Bai cultivarThe traditional white-tea varietal, the one Fuding white tea built its name on. We grow it high in the Enshi mountains instead of its Fujian home. Same trusted cultivar, unusual terroir. 1,100m at Wildbrook VillageOur Flowit Garden sits at 1,100m. Most Enshi gardens are 600 to 900m, so we are well above them. Colder nights, slower growth, more flavor packed into each leaf. Just withered and driedWhite tea is the least handled of all. No kill-green, no rolling. The leaf is withered slowly and dried gently, nothing else, so what you taste sits close to the fresh spring leaf itself. A 2025 spring, made to ageWhite tea is one of the few teas that rewards keeping. This is the 2025 pick, already a year into settling, growing rounder and sweeter. Drink some now, let the rest turn honey and mellow. It only gets better the longer you hold it. Selenium-rich soilEnshi is one of the few places on earth where tea carries natural selenium from the ground it grows in. Only about 5kg a yearOne small plot, one spring picking. Just 10 jin, about 5 kilograms, of this White Peony a season. When it sells out, it is gone until next year. "Not a loud tea. More the kind you keep drinking without thinking, then realize your whole body has slowed down." This White Peony feels like early autumn on a hillside. The sun is still out, but the air has started to cool. The first thing you get is that fresh, green sweetness. A little like dry hay, a little like damp grass after the shade rolls in. Then it softens. Cream. Almond. Ripe honeydew and peach, quiet and round, with just a small lift of citrusy acidity to keep it clean. The finish settles into pine wood and a light cinnamon warmth. Flavor profile Vegetal 90% Fruity 80% Floral 80% Sweetness 80% Woody 50% What happens in the cup First steep The full picture in one cup. Cool damp grass on the nose, then cream and almond through the middle, then fruit. Muscat, honeydew, peach, even a little lemon brightness. Honey sweetness first, creamy roundness, then soft pine and cinnamon at the close. Second steep The tea pulls tighter. Herbal honeysuckle and wet grass come forward, pine and cinnamon move closer to the front. The honey note becomes returning sweetness. It comes back after you swallow, not while you sip. Third steep Quieter now. The honeysuckle herbal note stays, but the cooling edge fades. Honey sweetness moves forward, the woody spice pulls back. This is where the tea stops performing and just sits with you. Who grows this tea I'm June. This White Peony comes from our Flowit Garden, high above Wildbrook Village in Enshi, and from the women in our village who pick it leaf by leaf every spring. We grow the way small tea families here always have. By hand, by season, on rainfall, no shortcuts. When you buy this, you are buying it from the person who grew it, not from a chain of traders who never saw the mountain. That is the whole point of what we do. Made by hand, by me and our cooperative I made this white tea myself, together with the women in our Wildbrook cooperative. White tea is mostly patience. We wither the spring leaf slowly, reading it by feel and smell to know when to stop, then dry it gently. No kill-green, no rolling. Getting a white tea this clean and sweet is about timing, not force. It is the tea I learned to make with my own hands, and we only get about 5 kilograms of it a year. Perfect moments for this tea 🪟 When you want to stare out for a while You're not sleepy. You're just done taking in too much. The fruit is light, the sweetness is clean. It gives you that feeling of not needing to rush anything for a while. 🍂 When the weather starts to cool That pine note shows up more clearly then, along with a small thread of warmth. It feels like the part of the day when things start folding inward. 🌇 Late afternoon slowdown The cool herbal opening clears a little space in your head. Then the cream, fruit, and soft wood warmth keep the whole thing grounded. It steadies you. How to brew 4g Leaf per 100ml 95°C Water 203°F 15s Steep first infusion 5–7× Resteep +5s each round Keep the first few steeps quick to preserve clean sweetness and soft texture. Add about 5 seconds with each later steep to let the fruit notes and gentle woody warmth open up gradually. Organic, and independently tested This tea is organic, grown without synthetic pesticides or fertilizers, on mountain rainfall alone. We farm all our tea the same way. To show what that means, we sent our Enshi Yulu green tea, this spring's harvest, grown under the same organic care, to Eurofins, one of the largest food-testing labs in the world, screened for roughly five hundred pesticides using the European reference method (EN 15662). Every one came back non-detect. We can tell you exactly which plot the leaf came from and who made it. Wholesale buyers can ask us for the test summary. Specifications GradeBai Mudan (White Peony), spring pick, bud and leaf, hand-picked HarvestSpring 2025 AgingWhite tea, ages well and improves with keeping. Store sealed, dry, away from light and strong smells Elevation1,100m CultivarFuding Da Bai (Fuding Big White), the traditional White Peony cultivar TestingOur Enshi Yulu green tea, grown under the same organic farming, tested by Eurofins (EU method EN 15662), all screened pesticides non-detect, June 2026 ProcessingSlow withering, gentle drying. No kill-green, no rolling FarmingOrganic. Grown without synthetic pesticides or fertilizers, nourished by natural rainfall GardenFlowit Garden, Wildbrook Village, Enshi, Hubei, China Cups per 50g~12 cups (4g per session) Caffeine15 to 30 mg / 200ml Common questions Will this tea taste too light or watery?+ No. It's not the kind of tea that relies on heavy roasting or strong stimulation, but it's far from "just water." The opening has wet grass, cream, and almond in a soft, layered way. The middle and back bring peach, honeydew, pine wood, and a touch of warmth. The layers unfold slowly. If you like teas that are delicate, quiet, and rewarding over multiple steeps, this one won't feel empty. Is this good for evening drinking?+ Yes. The caffeine is on the lower side, and the overall character is gentle and calming, not the kind of tea that keeps you wired. It's especially nice in the early evening when it's getting cool, or when you just want to slow down and be quiet for a while. Will this tea be astringent?+ Not with normal brewing. Use 95°C water, start the first steep around 15 seconds, and pour quickly for the first few rounds. The liquor will be smooth, soft, and gently sweet. If you steep too long, the woody and herbal notes come out more, and the astringency becomes more noticeable, but it shouldn't turn rough. Is this more floral or fruity?+ It's not a loud, high-pitched floral tea. The character is more like herbal, cream, fruit, and woody warmth all expanding together. The fruit (peach, honeydew) is easier to notice. The floral side is more like something soft and light that floats up toward the end of the sip. Can I age this tea? Does it get better?+ Yes. White tea is the one type made to age, and this is a 2025 spring harvest, so it has already started. Kept sealed, dry, and away from light and strong smells, the fresh grassy notes slowly soften into honey, dried fruit, and a warm, mellow depth. There is an old saying about white tea: one year tea, three year medicine, seven year treasure. You can enjoy it now, or hold part of it and let it change over time.
