White Tea
White tea is the most subtle of all the varieties of tea, using only the newest tea leaves from each bush with a minimal amount of processing. Considered by some connoisseurs to be the height of gourmet tea, white tea is just beginning to make an impact on Western culture. Much of the style's new-found popularity is a result of new studies emerging that show that white tea may be more effective in improving immune health than its green cousin.
In this lesson, we'll provide an in-depth look at the most delicate of all varieties of tea, white tea. We'll discuss the growing regions, processing, taste, and some interesting historical facts to provide a deeper knowledge of this exquisite style.
Most of the white tea in the world comes from China and Japan, but there are also several regions of India that process white tea as well. In the finest white teas, only the unopened buds, still covered by fine white hairs, are hand-picked and harvested. In others the newest leaves are plucked just after opening. The fine white hairs are visible on most white teas and are an excellent indicator of quality. They also give this rare variety its name. White tea is scarcer than the other traditional teas, and quite a bit more expensive.
The original White Teas come from the Fujian province of China during the 18th Century Qing Dynasty. In 1885, specific varietals of tea bushes were selected to make White Teas. The most common varietals include Da Hao (Big Silvery-Hair), Da Bai (Big White), and Xiao Bai (Small White). Each varietal yields silvery-white leaf-buds which are preserved during the withering process. The very best, traditional Chinese White Teas are harvested only once per year in the early spring. Because this annual, bud-only harvest produced a very limited crop, open leaf White Tea production began in 1922 with the creation of White Peony (aka Pai Mu Tan or Bai Mu Dan). These teas included the first and sometimes second open leaf along with the bud.
White tea is similar to green tea, in that it's undergone very little processing and little oxidation. White teas are typically only allowed to wither before drying: they undergo no twisting, rolling, or steaming. Most green teas have a distinctive 'grassy' or 'vegetal' taste to them, but White Tea typically does not. The flavor is described as light, and sweet. White teas are best when prepared like green tea. Also, filtered or spring water that is not too heavy will produce the best cup. Water that is too hot will scald the delicate leaves and render an inferior-tasting, astringent cup. The ideal water temperature is about 180 degrees Fahrenheit. Add 2+ heaping teaspoons of white tea per six ounces of water in a cup or teapot. Pour water over the tea and steep for three to five minutes.
One serving of white tea can be brewed several times, with each steeping revealing another element of flavor. In the case of Silver Needle, the steeping can be as long as seven minutes, depending on the water temperature. Luckily, White tea tends to be a very resilient leaf, not easily turning bitter. In other words, it'll still taste good if you're a few minutes late. Experiment with these methods to find the perfect cup of white tea to fit your tastes.
If you are drinking tea for your health, you may want to consider white teas. There is a higher concentration of beneficial elements like antioxidants in the newest leaves. Recent studies have shown that brewed white teas contain more active cancer-fighting antioxidants than green tea.
While white teas have yet to receive the true praise and attention that they deserve, the fact that they are beginning to reach many large markets is a testament to the quality and durability of tea. Thank goodness, there may be still hope for the palate of Western culture.
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