White tea is obtained from the Camellia sinensis plant, which also gives the other varieties of Oolong, Black, and Green tea. However, white tea is mostly made up of the uppermost, still immature leaves and buds picked just before the buds have opened. Silver, whitish fuzz covers the buds, and this turns white when the tea is dried, leading to its characteristic name. These are best picked during early spring, especially when there is no rain or frost.

White tea is the most unprocessed tea variety. The leaves and buds are steamed to prevent oxidation, and then dried. Not rolled and only slightly oxidized, its taste is light, delicate, and with a slightly sweet flavor.
This tea is mostly associated with the Fujian province of China. There are four varieties, each one representing a step of the grading process. The Silver Needle (Bai Hao Yinzhen) is the most prized and sought-after variety. Only the buds - undamaged and unopened - are used for this tea. The White Peony (Bai Mu Dan) variety consists of the bud and the first two leaves underneath it, which should be covered with fine, silvery-white down. The Tribute Eyebrow (Gong Mei) variety comes next, made from […]

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