White Tea Basics

One of the rarest and most expensive of the varieties of tea is the white tea. It is mostly produced exclusively in China, and now produced in other countries. White tea dates as far back in 618-907 AD, during the Tang Dynasty. Chinese started exporting these fine teas in 1891. It gained popularity among the Royal Courts and soon became their favorite choice. It invaded North America and now gaining popularity in the United States due to its purported health benefits. It’s tea connoisseurs’ favorite because of its unsurpassed subtlety, complexity, natural sweetness and delicacy.

The white tea did not undergo so much change until 1885, when specific varieties of tea bushes were sorted out to make the Silver Needle and other specialty white teas. The Silver Needle is the most exquisite of the Chinese teas produced and grown in the Fuding and Zhenhe districts of the Fujian Province.

The white tea belongs to the same species, the Camellia sinensis. Higher proportions of the buds are covered with silvery hairs, giving the plant a whitish effect. The leaves are harvested before it fully opens and buds are still covered with fine white hair. Contrary to green tea's distinct “grassy” taste, the white tea is light and sweet.

White tea contains buds and young tea leaves that contain lower levels of caffeine, around 15 milligrams per serving, and is basically processed making use of low heat and no rolling. Withering is under an extended stage, perfect temperature, humidity, airflow and carefully handpicked to be baked dry. Enzymatic reactions then progress to get the fresh leaves to mature properly with minimal oxidation. The unique shape, color and fragrance are due to the ability of tea experts to balance outdoor and indoor withering.