Types of White Teas

There are many different types of white teas that have added or subtracted ingredients, different health benefits, different tastes and more. So below there are a bunch of different types of white teas with brief explanations

Silver Needle: Fujian Province, highest grade of the Bai Hao Yinzhen. No stems or leaves and uniformly shaped and only using undamaged and unopened buds. Harvest time is between March 15 and April 10 when it’s not raining and prepared under strict requirements to ensure the premium potency of the product. Perfection is evidenced by its delicately sweet, clean and airy fragrance.

White Peony: Fujian Province, Bai Mu Dan, second grade that incorporates bud and two leaves covered with fine silvery white hairs.

Tribute Eyebrow: Gong Mei, third grade, uses leaves from the Xiao Bai or small white tea bushes.

Noble, Long-life Eyebrow: Fujian and Guangxi Provinces, Shou Mei, fourth grade, furry and fruity and a chaotic mixture of tips and upper leave. Has a stronger flavor similar to Oolong and may be darker.
Ceylon White: Sri Lanka. A golden coppery extract having light liquor flavor, pine, honey.
Darjeeling White: Darjeeling, India. Has delicate aroma, mellow taste, hint of sweetness and particularly fluffy and light.
Assam White: Assam Region. Lighter in body, yields a naturally refined sweet extract and distinct malty character.
White Puerh Tea: Yunnan Province, China. Harvested in springtime from plantations on remote high mountain peaks. The tea is processed by hand and incredibly labor intensive with each step. It’s rich in fragrance with alluring sweet nectar-like quality.