Everything You Need to Know About White Tea
White tea is produced from the Camellia Sinensis plant, the one and only true tea plant. The process to produce white tea is relatively simple. Once the leaves are plucked, they are withered for a few days and then possibly dried. This makes white tea the least processed tea type. Most white tea comes from China, although there are also some smaller tea-producing countries that deliver delightful white tea. White tea has a very soft and delicate taste with hints of flowers and hay. The mild and refreshing taste of white tea also makes it suitable for making iced tea and cold brew.

In this blog, we delve deeper into which countries produce white tea and how the production process unfolds. We will also explore the different types of white tea and how some white teas are pressed into tea cakes.
Countries Producing White Tea
China is the primary and largest producer of white tea. Several Chinese provinces, such as Yunnan, Hunan, and Fujian, produce this exquisite tea variety. Think of Pai Mu Tan, Silver Needle, or Cui Min; all are traditional white teas produced in China.

However, some emerging tea-producing countries have also started producing white tea. Each of these emerging countries has its unique terroir, leading to beautiful white teas with surprising flavors and aromas. For instance, Nepal has recently ventured into the production of high-quality white tea. The hand-plucked Shangri-La from AMBAR is a prime example of this. Malawi, Rwanda, Sri Lanka, Thailand, Taiwan, and Vietnam are other examples of countries that have begun producing premium white teas. More countries will undoubtedly follow.
White Tea Production Process
Freshly plucked tea leaves contain a lot of water. However, once they are plucked, they start to lose this moisture in a process called ‘withering’. For white tea production, the withering phase is extended. The withering phase is a crucial part of the production process as the loss of moisture equates to changes in the chemical composition. The longer this withering process lasts, the more aroma and flavor will develop. Typically, the tea leaves are first laid out on bamboo mats under mild sunlight before being taken indoors to continue withering. The entire withering process can last up to several days, depending on the temperature and humidity levels. In colder, damp climates, the tea leaves might undergo a final drying stage. This occurs in a room where a very gentle ambient temperature gradually removes the excess moisture from the tea leaves. This final drying can also be conducted by placing the tea leaves in a bamboo basket over a smoldering, smoke-free fire.
Types of White Tea
White tea is unique compared to other types of tea because its name refers to the plucking method. With every other type of tea, the name refers to the origin, the cultivar, or the processing method.

Based on the plucking method, four standard types of white tea can be distinguished. The plucking method is determined by the number of ‘buds’ the tea contains and the period in which the tea leaves are plucked. ‘Buds’ are the yet-to-open, new shoots of the tea plant covered with very fine, white, fluffy hairs. These hairs protect the buds against threats like insects, cold winds, intense sunlight, or heavy rainfall.

Needle-style (Yin Zhen) The Needle-style tea consists solely of the unopened, new leaves of the tea plant, commonly referred to as buds. This tea is usually hand-picked during the spring months of March or April. Examples include Silver Needle or Cui Min. Sometimes, this type of white tea is referred to as ‘first grade’ white tea because the leaves are harvested during the very first picking of the season, in early spring. As a result, this type of white tea is often quite expensive.
Bai Mu Dan (White Peony) For Bai Mu Dan type tea, one bud and two to three leaves are picked at a time. This type of tea is also harvested during the spring, but several weeks after the needle-style tea. Did you know that ‘Bai’ in Bai Mu Dan refers to the color white?
Gong Mei The Gong Mei tea has a plucking method similar to Bai Mu Dan but is harvested during the fall. This tea also consists of one bud and two to three leaves. However, the buds are much thinner than those picked in spring, and the tea leaves are larger.
Shou Mei Shou Mei tea is made up of only tea leaves and contains little to no buds. This type of tea is usually plucked during the second or third harvest of the year. After harvesting Yin Zhen, tea farmers wait for the new buds to fully open before picking the tea leaves. Thus, tea farmers must decide between producing Bai Mu Dan or producing Shou Mei.

Aged White Tea Cakes
In China, specifically in the Yunnan province, some producers began crafting white tea cakes in 2005. Historically, this process was reserved for post-fermented tea. However, once it was discovered that white tea was also suitable, the practice has grown increasingly popular. Typically, only tea leaves from ancient tea trees, ranging from 100 to 300 years old, are used for these cakes. After undergoing the standard white tea production process, these leaves are pressed into round tea cakes. These cakes are then stored in specialized storage spaces, where they are allowed to ‘age’ for several years. As a result of this maturation process and the compressed form, the flavor of the tea evolves over time. Each of the four types of white tea can be used to create these tea cakes. However, due to the extensive aging process, white tea cakes can be quite expensive.

At Thee.be, we offer a selection of delightful white teas. We are also continuously sampling new teas in hopes of expanding our assortment with white teas from emerging tea-producing regions.
More About White Tea
White tea is, for many, the epitome of genuine tea — tea in its most pristine form, brewed from young tea leaves and buds that are still in their developmental phase. The youthful and pure nature of the tea results in delicate aromas and unique health benefits. But let’s start from the beginning…
A Glimpse into the History of White Tea
For those curious about the origin story of contemporary white tea, we travel back to the Chinese Imperial Dynasties from 600 – 1300 AD. During this era, tea drinking had long been an essential part of daily life in China. Not just the common man, but also the emperor himself, was a grand aficionado of this wondrous beverage. It even reached a point where Chinese citizens were mandated to pay a sort of tax to the emperor each year. In line with Chinese tradition, this tax was often paid in tea. But not just any tea. It had to be unique, rare, and exquisite. It’s in this manner that white tea found its way to the emperor and his entourage. Made from the youngest and most flavorful buds of the tea plant, white tea quickly became a favorite of the emperor. So much so that he decided to cultivate this unique tea within his imperial gardens. Only the finest young buds were hand-picked and processed into delectable white tea. This delicate and time-consuming task meant that white tea was reserved solely for the emperor and his court. Legend even has it that white tea could only be served to the emperor by virgins wearing white gloves, an ultimate sign of respect and honor for the nation’s leader.

Much like Champagne is only genuinely Champagne if it originates from the Champagne region in France, the Chinese believe that white tea can only bear the label “white tea” if it comes from the Fujian district of China. However, beautiful white teas are now found in many other countries as well. For instance, Nepal is increasingly gaining a reputation for producing exceptionally high-quality white teas. The tender tea leaves and buds are harvested just a few weeks each year, and only on days when it’s not rainy or overly humid. As processing, storage, and oxidation techniques have greatly improved over the years, white tea has become accessible to all, and its cultivation has expanded to places like Sri Lanka, India, Malawi, and Kenya. Due to its minimal processing in comparison to other teas, white tea is often regarded as the true, pure form of tea.
The Health Benefits of White Tea
White tea is currently in vogue, largely attributed to the revelation that it contains more antioxidants than the already antioxidant-rich green tea. It’s essential to note that while white tea indeed has a higher concentration of polyphenols, including flavonoids (compounds also found in vegetables and fruits), green tea boasts a greater amount of catechins, which are a type of flavonol. Whether white or green, both types of tea are abundantly endowed with these antioxidants, offering significant health benefits. Black tea also shouldn’t be overlooked, as it too provides a plethora of health advantages.

In recent years, numerous studies have examined the influence of tea in general, and white tea specifically, on our health. Some claims, such as its inhibitory effect on osteoporosis, still require further research. However, in other instances, promising results or even confirmed positive effects have been observed. For instance, consuming at least three cups of white tea daily can reduce the risk of a heart attack by 11 percent. Animal studies have also indicated that white tea might provide protection against various types of cancers. Both green and white teas could potentially slow down tumor growth as well.

In addition to its rich antioxidant content, which has both antibacterial and anti-inflammatory properties, white tea also contains fluoride. Fluoride is an element that protects our teeth from cavities. One study revealed that tea drinkers are far less prone to dental issues compared to non-tea drinkers, especially when considering tea varieties like white tea, which is typically consumed without added sugar or sweeteners.
The Benefits of White Tea at a Glance:

Reduced risk of cardiovascular diseases
Enhanced protection against cancer and inhibitory effect on tumor growth
Rich in antioxidants: antibacterial and anti-inflammatory
Reduced risk of dental problems (cavities)
Potential reduced risk of osteoporosis
Abundant in polyphenols

How to Brew the Perfect Cup of White Tea?
Preparing white tea begins with boiling water. Given the delicate nature of white tea, it can turn bitter if exposed to excessively high temperatures. Therefore, it’s recommended to use a temperature-controlled kettle and heat the water to about 85 degrees Celsius (185 degrees Fahrenheit).

To brew the perfect cup of tea, you can use a ceramic, glass, or cast-iron teapot, or simply directly in a teacup, if you prefer.

If you’re using a teapot, preheat it by rinsing with warm water.

For the tea itself, use approximately 12 grams per liter of water.

Now, pour the heated water over the tea leaves and allow it to steep for a few minutes. The exact duration depends on personal preference. White tea can be steeped a bit longer than green tea. Aim for 2 to 6 minutes, depending on your taste.