White Tea

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  • White teas are processed from young shoots and early growth leaves
  • White teas were originally produced in Jian Yang county of Fujian Province
  • White teas are processed by first wilting and then drying either in the sun or an oven
  • White teas are light in color, high in aroma and very smooth
  • White teas are low in caffeine

Silver Needles suspended weightlessly in water

White tea is similar to green tea with the exception that unlike green tea white tea undergoes a period of withering, or oxidation. The processing method combines only two stages of production; withering and drying. In selecting plant varietals for the production of white tea robust, plump buds are best for making Silver Needle (white tea’s first grade variety) while new growth buds and young leaves are most appropriate for White Peony (white tea’s second grade variety). For this second grade you'll find that the young, tender leaves will be covered in fine silver hairs on one side and shiny green on the other.

 

China’s most famous white teas come from Zheng He, Song Xi, Fu Ding and Jian Yang counties of Fujian Province. In recent years, however, white tea production has spanned beyond these localities.  Today, new varieties, with their own unique characteristics, can be found in other regions of China.