White teas are slightly oxidised. They are limited in variety and in production volume in China. White tea production started in the Song Dynasty (960-1127) as a varietal of green tea. It is mainly produced in Fujian Province.
Producing white tea is a relatively short process. It is picked, sorted then dried. Because it is not shaped (which can break open the leaf cells), it’s brewing time is slighly longer than green tea.
Brewed white tea is a light colour. When brewed the leaves and buds (of which there should be both in good white teas) open up fully. One of the peculiarities of white tea is that it typically has small white hairs which are very visible on the leaves. The most famous white teas are White Peony and White Silver Needle.
As a rare, delicate, light tea, white tea is often seen as a luxury.
Brewing Tips:
- 2-3g per cup
- Water Temperature 80-85°C (apart from White Peony which should be 100°C)
- Steep Time: 2-5 minutes (it’s up to you!)
