Organic Island White Tea(Wuyi)

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 anyone who enjoys a cup in the evening.