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Produced by minweng-badge-11-11 the Weng Family

. Mr. Weng and his family are young, passionate tea farmers growing white tea on the misty peaks outside Hulin above Fuding. The Weng Family’s plot is beautifully situated with old terracing and plants between twenty and fifty years old, all Da Bai varietal. On one side of the mountaintop are curving terraced fields, and on the other side is a grove of wild bamboo interspersed with wildly-germinated white tea bushes allowed to grow unrestrained alongside bamboo.

The Weng family is dedicated to sustainable agriculture, forgoing artificial pesticides and fertilizers by growing soybeans and canola for greater biodiversity and natural insect management.  This sampler is a chance to try a range of fresh and aged budset and full leaf Fuding white teas from the Weng Family to get to know the region and the Weng Family’s point of view.



Taste the Weng Family’s Collection

This invitation to Hulin, Fuding offers a range of the Weng family’s teas, inclduing both budset and full-leaf white teas, and fresh harvests alongside aged teas.

Taste their classic 2016 spring Bai Mu Dan alongside the budset 2016 Bai Hao Yin Zhen. Then, compare with the 2013 aged Bai Hao Yin Zhen and Aged Shou Mei. Finish with the fresh late 2016 seasonal Cold Dew Winter White.

There is enough tea included to brew each selection about five times times, giving you a chance to explore different brewing methods and pairings while getting to know what the Weng Family’s collection is about.

Five 25g bags of loose leaf tea are included for a total of 4.41 ounces (125g.) of tea or 25 brewing sessions.




This limited harvest is picked by commission only during the Han Lu (寒露) or “Cold Dew” period of the Chinese solar calendar. The night temperatures are cold enough to condense the mountain mist into dew, but not cold enough to create a frost. The unique early winter flavor is sought after for its deep complexity and sweet root vegetable notes. These weather conditions only come about once a year, and the result is a white tea with a thick body and rich flavor unlike any other with notes of sweet carrot, daikon, and bean sprout, subtle dandelion, juniper and cedar spice, and a hint of yuzu peel.




Bai Mudan (or White Peony) is usually picked after the earliest silver needle pickings and includes a blend of downy silver buds and nearly equally downy young leaves. The suspended down makes the tea particularly thick and rich. This 2016 Spring harvest is creamy and bright with notes of clover honey, celery, and grapefruit peel.




This 2016 pre-Qing Ming harvest is made exclusively from tiny fresh buds. These are the smallest and most plump white tea buds we have ever seen. The early delicate picking is incredibly downy and intensely sweet. The aroma is full of fresh baked bread, while the brewed tea is creamy and vanilla-heavy with fresh fennel notes and a touch of citrus. Perfectly balanced, sweet, lingering and impossible to oversteep. This is a perfect example of the elegance of silver needle white, with lovely notes of marshmallow and cream, clover and buttery endive, and just a hint of cola nut.




The Weng Family was able to set aside a small amount of their fresh harvest to age for three years to demonstrate the incredible difference that aging makes in white tea. This pre-Qing Ming 2013 silver needle white was aged in airtight conditions to yield a much darker, sweeter brew. The aroma is still reminiscent of fresh-baked bread, but a much darker sweeter whole wheat loaf. The vanilla is even stronger in the aged Bai Hao Yin Zhen, and is accented by sarsaparilla, brown sugar and a touch of dried cherry. The downy buds make each sip thick and creamy. This is a real treat and a great example to show the value in aging white teas under the right conditions.




Shou Mei is picked after Silver Needle White and Bai Mudan. While Da Bai varietal is best known for its downy buds, the Weng Family’s tea bushes, growing on the misty peaks above Fuding, continue to produce beautiful leaves all spring. This Shou Mei is a leaf-only picking from later spring that is aged in air-tight conditions for three years, dramatically changing the color, flavor and aroma of the leaves. While the fresh harvest is crisp and clean, the aged Shou Mei is spiced and cozy. The aging tones down the greener flavors and brings out deep spiced complexity for tea with fruity notes of elderberry or mellow plum, candied rose, and a touch of cherry bark.


Tasting Recommendations


The Weng family brews their white tea using a modern gongfu set up with a porcelain gaiwan and small tasting cups. They brew their tea with freshly boiled spring water, and recommend brewing likewise with hot water at 200° F.  Use about 5 grams of leaf in a four to six gaiwan, rinse with 200° F water, then steep for five to fifteen seconds. Pour the tea without a strainer into a pitcher, and then into cups to share with friends and guests.

Mr. Weng is so confident in his tea, he even recommends trying iced white tea. For iced tea, brew a stronger steeping of tea (about 40 seconds in a gaiwan), then flash chill by pouring into a pitcher full of ice. Sip cold from small cups or combine into a glass over fresh ice.  For a pitcher of iced tea, cold brew overnight in a pitcher of room temperature filtered water (25g per gallon of water), and enjoy within two days.


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