White Peach Oolong

White Peach Oolong begins in the mist-veiled hills of Fujian province, in gardens where tea trees have grown for centuries under the filtered sunlight of forested slopes. This region, particularly Anxi County, is the heartland of oolong production—a terroir shaped by granite-rich soil, abundant rainfall, and a balance of cool nights and warm days that help lock complex aromatic compounds in the leaves.

The base of this tea is a semi-oxidized light oolong, made from small-leaf cultivars carefully handpicked during the spring harvest. The plucking is selective: only the top bud and first two leaves are chosen, young and supple. These leaves are then sun-wilted briefly to reduce moisture before being oxidized in the shade, rolled gently in bamboo baskets, and roasted over low charcoal heat to coax out their floral and honeyed body. Unlike darker roasted or high mountain oolongs, this one retains a buoyant, silky clarity—perfect for absorbing fruit tones without being overpowered.

Once the oolong is finished, it is blended with dried white peach pieces, a practice that’s fairly recent in the long history of Chinese tea, though it echoes older traditions of scenting teas with flowers and fruit peels. The white peach variety used here is noted for its soft perfume and high sugar content. Grown in neighboring Zhejiang, these peaches are picked fully ripe, then dehydrated at low temperature to preserve both their flavor and natural oils.

What results is a tea where tradition and modern palate meet: the craftsmanship of a lightly oxidized Chinese oolong intertwined with the soft sweetness of white peach. The fruit is not added to mask flaws or add intensity—it is layered subtly, allowing the floral core of the tea to remain visible. It’s a tea that speaks of orchard air and mountain mist, a drinkable echo of spring.