Enquire询茶中文
Nothing is rolled, nothing is rushed. What the weather gives, the hands judge.不揉不捻，不急不躁。天气所予，手上判断。
Fuding sits between mountains and sea in northern Fujian, its gardens at 500 to 800 metres, wrapped most mornings in cloud. Here the leaf is picked, withered and dried — and that is all. No rolling, no firing into shape. The craft is in what is not done, and in the judgment of when.
Because so little is done to it, white tea keeps aging in the cake for decades. The Fuding saying: three years it is medicine, seven years it is treasure.
福鼎地处闽东北，山海之间，茶园海拔五百至八百米，晨间常有云雾。叶子在这里采下、萎凋、干燥——仅此而已。不揉捻，不塑形。工艺在于「不做」，在于分寸。
正因所做极少，白茶得以在饼中继续转化数十年。福鼎人说：三年药，七年宝。
Picking. Early picking, tender picking, clean picking. Buds whole and uniform, taken gently, carried in bamboo baskets and moved in bamboo crates — never crushed, never left to heat.
Withering. The house doctrine is sun-withering, and it is absolute: the leaf is spread on bamboo trays and withered in sun and mountain wind for more than forty hours, turned and adjusted by hand throughout. “Withering must reach at least forty hours — it is the guarantee of white tea quality.”
Pressing, twice transformed. Finished leaf rests sealed for around a year before it is pressed. At the moment its fragrance peaks it is steamed, pressed into cakes, dried again, and sealed again for a second transformation. Some cakes take a light charcoal baking, which softens the tea toward a jujube sweetness as it ages.
The judgment. How long a leaf is left on the stem changes how a cake will taste in ten years. That judgment is the family’s real inheritance.
「采摘」：早采、嫩采、净采。芽叶成朵，大小均匀，轻采轻放，竹篓盛装，竹筐贮运。
「萎凋」：家法是日光萎凋，不容妥协：叶片摊于竹匾，日晒风吹四十小时以上，其间随时翻晒调整。「萎凋时间要达到四十个小时以上——这是白茶品质的重要保障。」
「压饼，两次转化」：茶做完后封仓约一年；待香气最好之时蒸压成饼，再烘干、再封仓，进行第二次转化。部分茶饼辅以轻微碳焙，愈陈愈见枣香。
「判断」：叶留长一分，十年后的茶味便不同一分。这份判断，才是这家人真正的家传。
Silver needle on the tray: the leaf is moved so that every bud meets the air. Forty hours is the minimum; the hands decide the rest.匾上的银针：翻动，让每一颗芽都见风。四十小时是底线，其余交给手。
A few cakes take a light charcoal baking before they are sealed away. It softens them toward a jujube sweetness that deepens for years.少数茶饼在封仓前轻微炭焙，愈陈愈见枣香。
Cakes drying in the field after pressing.压饼后在田里晒。
Withered leaf, judged by hand.萎凋后的叶，靠手来判断。
The gardens the leaf comes from.叶子来自的茶园。
Wake 5g of leaf with water just off the boil, pour off, then steep briefly — thirty to forty-five seconds for the first infusion, shorter after.取白茶 5 克，90 度左右开水温润闻香，第一泡约 30–45 秒出汤，此后逐泡递减。
Fifteen to twenty-five grams in a large pot, hot water straight over, refilled through the day. Aged white tea holds its sweetness from morning to night.取 15–25 克投入大壶，开水直接冲泡，喝完蓄水。白茶耐泡，可从早喝到晚。
For cakes three years and older: simmer about 20g briefly from cold water and let it settle. Deep, dark, and warming — the winter method.适合三年以上老白茶：清水下茶约 20 克，煮沸三分钟，滤出稍凉。汤色深醇，冬日之法。
Grass and flower aromas; clear-minded. For mornings and summer.草木花香，神识清明。宜清晨与夏日。
Rich, full, warming. For afternoons, and for boiling in winter.醇厚华润，气息饱满。宜午后，宜冬日煮饮。
Because so little is done to the leaf, it keeps changing in the cake for decades. The Fuding saying: three years it is medicine, seven years it is treasure — meaning the character keeps deepening.
正因工艺极简，叶子在饼中持续转化数十年。福鼎人说：三年药，七年宝——茶性随岁月愈陈愈深。
Sealed against moisture and light — then anywhere calm. A sealed bag or tin in a dry cupboard is enough; the tea does the rest itself.
密封袋隔潮隔光，随便怎么放都没事。干燥柜中一袋一罐足矣，其余交给茶自己。
Beautifully. In summer, steep a pot in cool water overnight and drink it the next morning — many drinkers find it especially refreshing and gentle.
夏天可以用冷开水泡一壶，第二天早上喝，特别好喝，清爽而柔和。
Good spring water is best; filtered water works well. Purified (deionised) water flattens the tea.
好的泉水最佳，净水器的水也可以，纯净水则会让茶显得寡淡。
It varies with each person. If you are sensitive, drink lighter, or keep white tea to mornings and afternoons. Listen to your own body.
每个人体质不同。若敏感，可以喝淡一点，或只在早上、下午喝。听自己身体的。
Aged cakes take kindly to a little tangerine peel when boiled, and in the old house a piece of rock sugar sometimes went into the winter pot. Taste it plain first.
老茶煮饮时可加一点陈皮；旧时冬日壶中偶尔放一块冰糖。但请先喝原味。
“White tea is truly a living tea. Hold expectations of it, and it will happily prove you wrong.” Weather, season, pressing and storage all speak in the cup — that is the point.
「白茶，真的是活着的茶。只要我们有预期，就容易被打脸。」天气、时节、工艺、仓储，都会在杯中说话——这正是它的妙处。
“Chan is not apart from daily life. For ordinary people tea quenches thirst; for the literati it measures a life; in the Chan master’s world, tea is the finger pointing directly at the mind.”
「禅是不离生活。茶在老百姓的世界只是喝茶解渴，文人雅士以茶品论人生；在禅师的世界里，茶就是直指心性的『指』。」
They come from gardens abandoned to the mountain years ago. Yields are tiny, roots run deep, and the flavour carries a mineral wildness no tended row can give.
荒野茶来自多年无人打理、回归山林的茶园。产量极低，根系深远，滋味里有一种栽培茶园给不了的山野气。
Begin with a spring cake like True Suchness for freshness, or an aged autumn tea like Clear Peace for depth — then write to us with what you found, and we will point the way onward.
想要鲜活，从真如这样的春茶开始；想要醇厚，从清安这样的秋茶开始。喝完来信告诉我们感受，我们再为您指路。