White tea

White tea is the least handled tea: picked, withered, dried, and little else.

OriginFuding and Zhenghe, Fujian

ProcessWithered and dried

TasteHoney, hay, soft sweetness

Water185 to 195°F

Three classic styles, from buds to leaves

Only plump spring buds covered in white down. Light, sweet and gentle. Brew it in a glass and watch the buds stand up.

One bud with one or two young leaves. More body than Silver Needle, with a fresh floral note. An easy everyday start.

Later, larger leaves. The name means longevity eyebrow. Deep and fruity, often pressed into cakes, aged, then simmered in a pot.

Withering takes days. The weather decides the tea.

选Check the pack for Fuding or Zhenghe and the harvest year.

选Silver Needle should be nearly all plump buds, without loose leaf or stem.

选Once opened, expect honey, hay or dried fruit. Smoky or sour means poor drying or storage.

选Treat big age claims on cakes with care. Age is hard to prove.

Hand-picked pieces are on the way.

What does white tea taste like?

Mild, sweet and soft, with notes of honey, hay and melon. Silver Needle is the most delicate. Aged Shou Mei tastes deeper, like dried dates.

Does white tea have less caffeine?

Not always. White tea is often called low in caffeine, but bud-heavy teas like Silver Needle can have as much as other teas.

How do you brew white tea?

Use 185 to 195°F water and about 3 grams per cup. Steep 2 to 3 minutes in a mug, or 30 seconds in a gaiwan and repeat.