White tea is one of the six kinds of famous tea in China and gained its name owing to the full bud of finished products, full cover by pekoe and snow-white color. White tea is native to Fuding and known as Fuding White Tea in full name. Main varieties include silver tip pekoe, white peony, Gongmei (Shoumei) and the newly developed white tea, etc. White tea is mainly produced by large white tea trees, large pekoe trees and shrub tea trees. "Green Snow Bud" on Fuding Taimushan is the mother plant of Fuding White Tea. After thousands of years of time and the accumulated essence of the heaven and earth makes it outshine other tea and rise to be a treasure one among other varieties of tea.

Fuding, the place of origin of white tea, lies in northeast Fujian and as many as 350,000 of 560,000 residents live on tea business. The tea industry plays a pillar role in Fuding's economy and all its 17 towns produces white tea, with 20,000mu tea gardens with an annual yield of 15,000t. Tea gardens producing Fuding White Tea are mainly distributed in 17 towns including Diantou, Panxi, Bailin, Guanyang, Dieshi, Guanling, Qianqi, Jiayang, Dianxia, Qinyu and Xiamen around Taimushan, a national scenic area. Enterprises and folk manual workshops in each town all have their own unique white tea making techniques.

White tea is produced after tiny fermentation and its unique making process is free from frying and rubbing, but with enough slow fire. Further, the proper autoxidation retains rich active enzymes and polyphenols. "Silver tip pekoe" is produced with plump simple buds, "white peony" with one bud and one leaf or two leaves, while "Gongmei" (Shoumei) with one bud and two or three leaves. The primary making process of white tea includes fresh leaves, deterioration, piling, drying and trimming. Among these steps, deterioration and drying are two dominant ones, with the former falling into natural deterioration and duplex deterioration.  The refining process includes semifinished tea, trimming (by hand), main processing, even piling, baking and packaging. Affected by temperature, the white tea making process is divided into primary processing under normal and abnormal temperature. "80% drying" deterioration, "60% drying" deterioration and heated deterioration as well as other methods are employed in primary processing under abnormal temperature. After brewing, white tea shows apricot yellow, limpid and bright liquid and one sip would make one enjoy its fragrant, refreshing, sweet and thick taste. Further, its paired tea art performance devices, putting method, flush, appreciation, smelling, tasting and other procedures also hold unique aesthetic connotation.

The making process of Fuding White Tea has been incorporated in List of National Nonmaterial Cultural Heritage.