White Tea

What is White Tea

White tea is the least processed type of tea. Leaves are simply withered and dried, preserving their natural character and delicate flavor.

Flavor Profile

• Light body - Soft and gentle on the palate
• Natural sweetness - Subtle, honey-like notes
• Low bitterness - Minimal processing keeps it smooth

How It Is Processed

• Withering - Leaves are air-dried to reduce moisture
• Minimal handling - No rolling or heavy shaping
• Drying - Leaves are gently dried to stabilize

This minimal processing preserves the leaf’s natural structure and flavor.

Regions

• Fujian - Origin of traditional white teas such as Silver Needle and White Peony
• Yunnan - Produces larger-leaf white teas with fuller body and deeper flavor

How to Brew

• Lower temperature - Use cooler water to avoid harshness
• Short to moderate steeps - Extract gently
• Higher leaf ratio (optional) - Enhances body without bitterness

Types of White Tea

• Silver Needle (Bai Hao Yin Zhen) - Made from young buds, very delicate
• White Peony (Bai Mu Dan) - Buds and leaves, slightly fuller body
• Pressed White Tea (Cakes) - Compressed white tea that can age over time, developing deeper, richer flavors

Next Steps

• Explore Brewing Guides
• Discover Tea Recipes

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