Sanbao tea is composed of tangerine peel, white tea and straw grass. This combination should be familiar to people in the Pearl River Delta. It is basically adapted from the famous sanbaozha in Guangdong, replacing the salty olives in sanbaozha with white tea. The delicate and elegant taste of white tea has always been integrated with the mellow and versatile flavor of Xinhui tangerine peel. In addition to the straw aroma of glutinous rice straw grass, three kinds of aroma of Sanbao complement each other, and the taste is unique.
Fu Ding white tea 福鼎白茶 [fú dǐng] is original from Mont. Tai Lao in Fujian province, jade white 1 shoot and 1 leaf are harvested in springs and then should be withered naturally or in temperature controlled ovens, dried, and then put into freezers for 3 hours at 1-5℃. This tea variety, Dabai tea tree is also known to produce Bai Mu Dan – White Peony 白牡丹 [bái mǔ dan] tea, which is famous of its dry tea appearance, a green leaf is wrapped a white hair covered shoot like a white peony bud. Fat shoots from this variety are produced Bai Hao Yin Zhen tea – White Hair Silver Needle 白毫银针 [bái háo yín zhēn], 寿眉 (贡眉) [shòu méi (gòng méi)] is from another variety Cai Cha in Fujian province.