What Is White Tea? The Secrets of a Rare and Precious Tea
We know tea and its many benefits. Green tea, rooibos, black tea, Oolong... but white tea — what exactly is it? It's true that organic white tea is not always part of our collection, and for good reason. Between its rarity, its unique composition, its very short harvest window and its delicate processing, white tea remains a premium tea, considerably more expensive than traditional varieties. But what is white tea, exactly?
Unlike other teas, white tea is made primarily from still-closed buds, along with the two young leaves just beneath them. It stands to reason, then, that the number of buds on a Camellia sinensis (the tea plant) is far lower than the number of leaves that can be harvested for other teas. White tea is picked from tea plants that have reached at least five years of maturity. The harvest, carried out entirely by hand, takes place just once a year, during the first three days of spring. The name white tea comes from the silver-white down that covers each bud at harvest time, which turns pale as it dries. Finally, unlike its counterparts, white tea undergoes only two processes: withering and desiccation (a drying process that halts oxidation). This minimal handling allows organic white tea to retain a high concentration of polyphenols, natural antioxidants.
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Where does white tea come from?
Rooted in Chinese tradition, white tea originates from the coastal province of Fujian, in south-eastern China. Fuding, Zhenghe and Jianyang are the three regions most celebrated for their white tea production. Since then, Japan, India, Sri Lanka and several African countries have also become producers of white tea, each with their own subtly distinct character. Climate plays a decisive role in shaping the flavour of each tea. Low in caffeine, white tea is defined by its delicate, gently floral aroma and its remarkably thirst-quenching quality. Made essentially from closed buds and the two youngest leaves, white tea requires less handling than other loose-leaf teas. Its purity remains intact, lending it an incomparable finesse. It is a wonderfully delicate tea, perfect for a moment of relaxation and comfort. Naturally rich in antioxidants, white tea is especially concentrated in vitamins C and E, fluoride, polyphenols and flavanols, compounds naturally found in the young leaf.
The history of white tea
All teas, regardless of variety or colour, come from the same plant: Camellia sinensis. Depending on how the harvested leaves are processed, the flavour and colour will differ. White tea stands apart from all other teas for two fundamental reasons. It is made from the plant's unopened buds, and its transformation requires only two steps before packaging: withering, which naturally dehydrates the tea over several hours or days, and drying, once done over a wood fire and now carried out mechanically under careful supervision. White tea is particularly delicate and highly prized among tea lovers. There are two main types of white tea:
- Silver Needles (unopened buds only)
- Bai Mu Dan (buds and the two youngest leaves of the stem)
It is the only tea that is handled so minimally, and it is steeped in gently heated water to preserve its full flavour and qualities.
"It is said that tea infusion has existed for more than 5,000 years. Legend has it that Emperor Shen Nong was waiting for his boiled water to cool before drinking it, when tea leaves drifted into the pot and began to steep. The emperor tasted the brew, and found it delicious and wonderfully refreshing."
Jasmine white tea
Made primarily from Silver Needle buds, organic jasmine white tea owes its distinctive character to jasmine, through a delicate artisanal process. During the jasmine flowering season, the blossoms are carefully hand-picked at night, when their fragrance is at its most intense, and placed in direct contact with the buds for seven days. The flowers are then removed by hand, and the white tea is packaged with its full flavour and the gentle, lingering scent of jasmine beautifully preserved.
Pai Mu Tan white tea
Pai Mu Tan, or Bai Mu Dan, meaning "white peony", is the quintessential traditional white tea. The buds and the first two leaves just below them are picked by hand, exclusively during the first three days of spring, when the bud has reached maturity but remains closed. The harvest must therefore happen with remarkable speed. Softly sweet, with a lightly floral and fruity scent, it leaves a delicate woody finish on the palate.
