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White tea (白茶 in Chinese) is one of the many varieties of tea, the beverage obtained from the infusion of the leaves of Camellia Sinensis, a plant belonging to the Tea family.
The tea plant has been cultivated since ancient times, especially in China, India, and Japan: the leaves are harvested and then processed with different methods, which give rise to the different types of tea, including white tea.
White tea, also known as the "emperor's tea," originates from China, specifically from the Fujian province, where the most famous and precious varieties are produced, although it is also produced in Nepal, Taiwan, and Thailand. This type of tea is obtained from the buds or the first leaves of the Camellia sinensis, which after being harvested are left to dry in the natural sunlight to prevent oxidation before being processed. It is therefore a tea with a very slight oxidation, which is processed minimally and mostly with manual techniques, making it one of the most precious teas available.
The name white tea comes from the color of the still closed buds that make up this tea, which are whitish, almost silvery, not only because they are newly born and have not yet developed much chlorophyll, which gives the green color, but also because of the fuzz that covers them and protects the tender bud from insects. The color of the infusion is instead a pale yellow or straw yellow, depending on the variety.
White tea is rich in properties due to the content of polyphenols and methylxanthines; in traditional Chinese medicine, it is considered the tea of rebirth, and connected to the energy of spring, for its delicate and simple flavor and because, being obtained from buds, it symbolizes the new life of the plant, strength, growth, the ability to reproduce and regenerate.
In classical Chinese medicine, spring is associated with the wood element, a symbol of clear vision, planning, organization, and creation and execution, characteristics that are found in the properties of white tea, a source of vision, growth, and creativity. Let's discover the origins of this precious tea, how it is processed, and how to prepare it properly.
Discover the Selection of White Teas by Terza Luna
The origins of white tea are uncertain and shrouded in legend; we know that its cultivation began in China, where today, especially in the Fujian province, the most precious varieties of white tea are processed, but scholars and tea experts disagree about the historical period in which this noble tea was first produced. Many will know that white tea is also known as "Emperor's Tea," referring to the value of this product. It is certain that the custom of tea spread during the era of the early imperial dynasties (600-1300 AD) throughout China: according to some testimonies, citizens were required to pay an annual tribute to the emperors in the form of rare and noble teas, obtained from the youngest and most delicate tips of the tea plant. This gave rise to the imperial tea gardens, where these varieties of precious teas were cultivated: poets referred to these teas as "white as clouds, green as a dream, pure as snow, and aromatic as an orchid". These tea tributes are considered the first white teas, although they were very different from the white tea as we know it today: during the time of the Chinese imperial dynasties, tea buds, after being harvested, were steamed, stripped of the outer leaves, rinsed, air-dried, and then ground to produce a silvery-white powder that, like matcha tea, was emulsified in hot water. This preparation was considered the best tea available, intended only for those who could afford it, namely the emperor: hence the connotation of "Emperor's Tea" given to white tea. However, nowadays, white tea is a very different product from the one told in the legend: one of the first testimonies about white tea as we know it was found in an English publication dated 1876, where it was labeled as black tea, as the leaves were not steamed — as is the case with green tea — to stop the oxidative process.
White tea is a partially oxidized tea, obtained, like green tea or black tea, from the tea plant, Camellia sinensis. What sets it apart from other teas, besides the fact that it is derived from unopened buds and first leaves, is the processing, much shorter and simpler than that of other types of tea, and strictly done by hand. The processing of white tea follows this precise scheme: Green Bud → Withering (72 hrs) → Drying (110°C/65°C) After being hand-picked, the buds and first leaves of the tea plant are withered for about 72 hours, much longer than other teas. During this period, a slight oxidation will occur: once withered, the buds and leaves of white tea can be dried. Most of the time, white tea is dried in a controlled manner, using dryers, while in ancient times it was sun-dried, especially in the Fujian province. After drying, white tea does not undergo any other special processes, such as fermentation, in order to maintain the purity characteristic of this tea. The manual processing, and the composition made of buds and leaves covered with the whitish fuzz that gives the product its name, make it the most precious and expensive variety. The most precious and highest quality white teas are often composed of only buds, while lower grades are a mixture of buds and first leaves. There are different types of white tea, depending on variations in processing and cultivation methods, all characterized by the typical delicate taste and aroma of this variety.
As we have seen, white teas undergo a very simple and light processing and are strictly composed of leaves and the most tender and precious buds, therefore unlike green tea or black tea which have different varieties, there are not many types of white tea with specific characteristics. The different types of white tea vary in the processing, cultivation methods, and terroir. Specifically, the differences in the different types of white tea are due to:
Some types of white tea are also pressed, with a processing similar to that of pu erh tea, and come in the form of discs or tiles, the so-called "tea cakes". To obtain pressed white tea, after the withering of the leaves, which serves to make them soft and workable and prevent them from breaking, they are pressed into a cake, and then dried. Like pu erh, a certain humidity will remain inside the cake, leading to the development of bacteria and probiotics. This additional process makes the flavor of white tea, normally quite delicate and light, more intense and mature, warm and sweet, and enriches it with properties in terms of probiotics and cardiovascular well-being. There are also flavored white teas, often with other beneficial plants for health and the body, however, they are not recommended for those who want to appreciate a pure tea, so precious and noble, as often the flavorings cover the delicate organoleptic and sensory profile of white tea. At Terza Luna, we have selected the best white teas among the various existing varieties, including a pressed white tea. Let's see their characteristics, origin, and tasting notes.
Discover the Selection of White Teas at Terza Luna
The Bai Hao Yin Zhen tea, also known as Silver Needle tea, is considered the most precious and sought-after white tea. It consists of only buds, covered with the typical white-silvery fuzz, from which the tea variety takes its name, which are harvested just before opening, and immediately withered, undergoing a light oxidation. The most famous Yin Zhen white tea comes from Fujian; at Terza Luna, however, we preferred the Yin Zhen from Yunnan, from the village of Tang Te, Jinggu County, Pu'er Prefecture, after a comparative tasting. The latter surprised us with more intense flavor and aroma compared to the more renowned Bai Hao Yin Zhen, despite a significantly lower cost.
Buy Yin Zhen Tea at Terza Luna
The Pai Mu Tan or Bai Mu Dan is a white tea made up of buds and leaves, subjected to very light processing. This is probably the most common and commercial white tea: having both buds and leaves makes it more complex in terms of flavor.
At the same time, thanks to the presence of leaves, it offers a higher caffeine content compared to white teas made only with buds and sprouts, therefore it is a tea suitable for those looking for the delicate taste of white tea with the tonic and energizing effect of tea rich in theine. At Terza Luna, we have selected an organic Pai Mu Tan Bio from Baise, Guanxi, China.
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The Ya Bao is a very particular white tea, with an unusual appearance: it is a tea made of only buds, hand-picked one by one, from wild plants growing in Yunnan, China, where some of the largest tea forests are found. Unlike the buds of other white teas, the ones of Ya Bao give rise to new trunks of the plant rather than new leaves, as happens in Yin Zhen. White tea Ya Bao has a very fruity taste, unlike other white teas that have a much more floral taste: it is a very sweet tea, reminiscent of very ripe fruits like grapes. Being born from the trunk, the most solid and physical part of the plant, this tea has regenerative properties even at a physical level. At Terza Luna, you can find a white tea Ya Bao from the 2020 harvest, Premium selection.
Buy Ya Bao Tea at Terza Luna
The Bai Mu Dan is a pressed white tea, also known as a "tea cake". It is made with leaves and buds of Pai Mu Tan, or Bai Mu Dan, from the Fuding area, Xianpu village. The leaves are withered to become soft, pressed into a cake shape and dried, then aged: for example, the Bai Mu Dan from Terza Luna is from 2019. White teas in cake form need to age over time and mature for the flavor to fully develop: the Pai Mu Tan Cake from Terza Luna has a warming, grounding taste, with notes between sweet and floral that continue to intensify and become more pronounced with aging, turning towards hints of ripe yellow fruit.
Buy the Pressed Bai Mu Dan Third Moon
White tea is considered the most precious and noble of teas, also due to its nutritional and beneficial properties for the body. White tea is rich in polyphenols, antioxidants with beneficial biological action, and methylxanthines, in higher concentration compared to green tea and black tea. Let's see in detail the properties associated with white tea:
As we have seen, white tea is associated with the energy of spring, therefore it tones, gives energy to the body, helps to purify it, and also strengthens the immune defenses. Drinking white tea during seasonal changes offers us a moment of contemplation, helping us to regenerate emotionally and face the small changes in our daily life.
Many wonder what the differences between white tea, green tea, and black tea are and what is the reason for their names: all three tea varieties are derived from the same plant, Camellia sinensis, but they vary in the part of the plant used and especially in the processing.
White tea can be consumed at any time of the day, as it does not have any particular contraindications. It contains small amounts of caffeine, so if you are particularly sensitive to the molecule, it is advisable to avoid drinking it in the evening. Due to the regenerating and refreshing properties we have discussed, white tea is ideal to be consumed in spring and during seasonal changes, as per the tradition of Chinese philosophy. However, it is a very noble and delicate tea that can be enjoyed freely at any time of the year.
Being a very precious and delicate tea, white tea should be stored in an airtight container to prevent it from absorbing aromas and flavors from the surrounding environment. We recommend storing the container away from light, in a cool and dry place.
White tea does not have any particular contraindications, unless you are sensitive to the tea plant. It has a low caffeine content, much lower than other types of tea, and can therefore be consumed by those who prefer to avoid tea and coffee. If consumed in excessive amounts, it could cause damage to dental enamel due to the fluoride content in the leaves.
