About Zhenghe Meizhan White Peony

This Zhenghe Meizhan White Peony is made from premium spring-picked shoots grown in high-mountain tea gardens in Zhenghe, Fujian Province, at an altitude of approximately 1,800 metres.

Meizhan is a distinctive Fujian white tea cultivar valued for its bright aroma, natural sweetness, and rich internal structure, resulting in a fuller body and clearer layering. Compared with Fuding White Peony, which is known for its lighter, more floral and brisk aroma, Meizhan White Peony shows stronger varietal expression, a more defined structure, and better infusion endurance. While its aroma is lifted and expressive, it is less airy than the floral lightness typical of traditional Fuding Dabai and Dahao cultivars, offering a more grounded and substantial profile.

Appearance & Taste

The dry leaves are straight and compact with visible downy buds, showing clear bud-to-leaf proportions and natural green tonal variation. The aroma is bright and floral with a gentle creamy sweetness. On the palate, the tea is fuller-bodied than Fuding-style White Peony, offering clear sweetness, freshness, and good persistence.

Taste: Floral, Fresh, Honey, Sweet

Brewing Guide

Tea Cup

3 teaspoon(s)

90°C (125ml)

5-6 mins

Enjoy!

Glass

6 tsp

90°C (250ml)

5-6 mins

Enjoy!

Teapot

12 tsp

90°C (500ml)

5-6 mins

Enjoy!

Kongfu Style

Use a gaiwan or white porcelain teapot with 4–5 g of tea and water at 90–95°C. Start with short infusions of 5–8 seconds, then gradually extend. This method highlights the tea’s floral notes and clean, layered texture.

Origin

This tea comes from high-mountain tea gardens in Zhenghe, Fujian Province, at an altitude of approximately 1,800 metres. The mountainous environment brings cool temperatures, frequent cloud cover, and slow leaf growth. Tea gardens are often interwoven with native forest, and well-drained mountain red soil supports a clean and refined tea profile.

Origin: Fujian

Picking and Production

Picked in spring, this White Peony is made from tender Meizhan shoots, primarily following a one bud and two leaves standard. The leaves undergo natural indoor withering to allow gradual moisture loss and even transformation, then are finished with low temperature drying. No pan-firing or rolling is used, preserving the tea’s natural form and delicate character.

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