Organic Island White Tea(Wuyi)

Artisan Introduction | About This Tea

"Organic Island White Tea"
The Wuyi varietal was brought to Taiwan by Fujianese immigrants in the 17th century as a landrace cultivar. Tracing its lineage, it closely resembles the Wuyi Mountain style, with darker green leaves and a bond to the deep, settled character of Wuyi rock tea.

In past sun-harvesting of the tea, experience taught us that freshly picked leaves already carried a distinct floral aroma. So we decided to make white tea using the Wuyi method. A long withering process, through enzymatic transformation, removes bitterness and astringency, cultivating a subtle floral fragrance and a sweet, smooth tea liquor.

Compared with Chinese white teas (Silver Needle, White Peony, Shou Mei, Gong Mei), this Wuyi white tea stands out at a White Peony grade.
Taiwan's island climate — on any sunny day, the temperature and humidity are ideal for the gradual drying of white tea, allowing withering and fermentation to develop a honey-sweet base with a distinctive layered floral character.

Island white tea is the refined, elegant essence of land, sunlight, and air.

Benefits of white tea:

In the making of white tea, there is no rolling, so the leaf cell walls remain intact. This means that when brewed, amino acids and volatile aromatic compounds are released while caffeine content stays low. It's well suited for a relaxed tea session, and for those who want tea in the evening without disrupting their sleep.