Baimudan White Tea
Notes from drinkers →Sun-withered white tea from Fuding. Low in caffeine and slow to turn bitter.
How to brew it +
Water at 85°C, 4g. Four minutes in a mug, or thirty seconds at a time in a gaiwan.
What's in the pouch +
50g of silver-tipped buds and pale leaves in a resealable matte pouch, packed and sealed in London.
Delivery and returns +
Royal Mail tracked from London, free over £45. Damaged pouches are replaced, and unopened pouches can be returned within 14 days.
Fuding · Fujian
Fuding is where white tea is left alone on purpose. One bud, two leaves, sun-withered. That's the whole process. The sweetness isn't added; it's already in the leaf. Low caffeine, slow to bitter. An evening tea by design.
Four honest fields, no flavour wheel.
Silver-tipped buds and pale leaves.
Pale straw with a quiet shimmer.
Warm hay and a trace of blossom.
Melon skin and honey, long at the end.
One vessel, four steps.
- 01 Let the kettle cool to 85°C. Hotter water flattens it.
- 02 Add 4g of leaf to a gaiwan or a tall glass.
- 03 Steep for thirty seconds, then pour it all off.
- 04 Go again four or five times through the evening.
A sun-dried white tea from Fuding. Melon and hay with a line of honey, and low in caffeine.
What people actually said.
Such a gentle tea. Sweet, a bit like hay in a good way, and light enough that I have it after dinner most nights.
Thank you, Hannah. After dinner is when we reach for it too. Keep the leaves in the pot, as they're happy to go again an hour later.
Wanted something for the evening that wasn't camomile. This actually tastes of something, melon and honey mostly, and it's still good on the third steep.
Really delicate, which I love, but you do have to watch the water temperature. I used it too hot the first time and it went a bit flat.
The three that come up most.
How should I store this? +
Keep it somewhere cool and dark, away from anything with a strong smell, and reseal the pouch after every cup. The fridge is too damp, so leave it out of there.
How fresh is this tea? +
It was picked in spring 2026 and arrived in the UK the same season.
How do you source? +
Directly from suppliers in Yunnan and Fujian, who name the garden, grade and harvest of every lot we buy. The lots are small and bought fresh each season.