White tea is produced when fresh tea buds and leaves are allowed to wither for long periods of times after being carefully picked. The tea buds and leaves are allowed to wither for days before they are dried, or until they dry on their own. This prolonged state of withering allows the fresh buds and leaves to undergo a long window passive oxidation. However, the passive oxidation very minimal compared to the oxidation processes that Black tea undergo. White tea leaves tend to be more fragrant than other teas and also tend to be particularly sweet. White tea finds its origin in China’s Fujian province, where most White teas are produced.
Bai Hao Yin Zhen, or White Hair Silver Needle, is a bud tea known for its silvery white color and hairs. These leaves are large and thick. This tea has a sweet, almost sappy, flavor with subtle grassy notes and a light golden tea liquor.
Bai Mu Dan, or White Peony, is a white tea of plant buds and leaves. This tea has a sweet, mild flavor with floral and fruity notes and a deep golden liquor.
Gong Mei, or Tribute Eyebrow, is a type of Bai Mu Dan that is made from older leaves. The flavor of this tea is known for its soft thickness and like color.
Shou Mei, or Longevity Eyebrow, is made with even longer aged tea leaves and is the most popular due to its lower grade. However, its flavor relies on its age. Should Mei is also often used to make white tea cakes!
Yue Guang Bai, or Moonlight White, is withered in the dark for longer periods of time. This tea is made with both bud and leaf, leaving the leaves contrasting colors of both white and black when dried. This tea has a sweet and malty flavor and thick liquor with an exceptional aroma.
If you’re a fan of White tea, tell us what you’d like to try and we’ll look into sourcing it! Have a favorite flavor profile? Let us know below!
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