White Tea

White tea is the most restrained, the most delicate, the least processed of all [teas](/knowledge/what-is-tea). The leaves are plucked, withered in the sun, and finally gently dried in warm rooms — that's all. No pan-firing, no rolling, no heating. Nature does the work, the maker watches. The name «white» comes from the fine, silvery-white hairs that cover the unopened buds, and from the pale, peach-golden colour of the finished infusion. ## The classic white teas of Fujian The homeland of white tea is the province of Fujian in southeast China — and in particular the local Da Bai («Big White») varietal. Four traditional grades distinguish the Fujian-style teas: **[Yin Zhen (Silver Needles)](/product/premium-silver-needle)** — Also called Bai Hao Yin Zhen. The finest Yin Zhen consists exclusively of the fleshy buds of Da Bai bushes, plucked between mid-March and the end of March, before the Qing Ming festival. Dry: upright, downy, silvery. In the cup: pale gold, velvety, with notes of honey, hay and fresh spring flowers. The king of white teas. **[Bai Mu Dan (White Peony)](/product/premium-bei-mu-dan)** — From the same varietal, but plucked a little later in April. Bai Mu Dan consists of one bud and one or two young, open leaves. Fuller and more floral than Yin Zhen, but less refined — and considerably more affordable. **Gong Mei (Tribute Eyebrow)** — Made from the small-leaf Xiao Bai varietal. The dried leaves are smaller and narrower, the infusion stronger, darker and more pronounced than Bai Mu Dan. **Shou Mei (Longlife Eyebrow)** — From the later, larger leaves of the Da Bai bushes. A colourful mix of silvery buds and green, brown, plum-coloured leaves. The most robust, least refined white tea — but precisely for that reason, ideal for ageing. ## Yunnan — white tea from the forests The province of Yunnan in southwest China also produces exceptional white teas. Made from large-leaf assamica varietals and partly from the buds of wild, centuries-old tea trees, these teas are often more striking in flavour and depth than their Fujian cousins. • Yunnan Da Bai Silver Needle — From the buds of cultivated assamica bushes. • Gu Shu Yin Zhen (Old Tree Silver Needle) — From ancient trees, with a particularly complex, fruity-sweet profile. • Wild-tree buds (Ya Bao or Nan Mei) — From the mountains of Lincang and Dehong, plucked in February from primordial Camellia taliensis trees. Scaly, robust buds with a warm, fruity and resinous taste. From Taiwan comes our unusual [Wild Garden Lugao Qi Yun](/product/competition-lugao-wild-garden-qi-yun) — a white tea from semi-wild bushes that combines the Fujian tradition with the terroir of Taiwan. ## Aged white tea When white tea is stored under the right conditions, it undergoes a slow, fascinating transformation. Residual moisture must be below 5 %. Storage is at room temperature, low humidity (below 60 %), in the dark, ideally in airtight containers or compressed cakes. After 5 to 6 years, the tea develops deeper, mellower, honeyed notes. Teas that have aged 10 to 20 years are rare, precious and comparable in flavour to old Madeira wine: dark, sweet, with hints of date, tobacco and dried fruit. A similar transformation through storage is described in our article on [fermented tea](/knowledge/fermented-tea). ## Preparation White tea calls for patience and gentle water: • Water temperature: 75–85 °C • Steeping time: 4–5 minutes • Suggested quantity: 2–3 g per 200 ml of water • Multiple infusions: Yin Zhen and aged white teas can easily be infused 3–5 times, with the flavour profile subtly evolving with each steep. Tip: Use a glass teapot. There are few sights more beautiful than watching silver needles slowly dancing in clear water. Browse our full [white tea selection](/categories/white-tea).