Have you ever wondered about the secrets of white tea? Uncover its delicate taste now!

What makes white tea unique?

White tea is one of the six major Chinese teas, and its production process is the most natural, with the least processing steps compared to the other five. Freshly picked tea leaves are thinly spread on bamboo mats and placed in soft sunlight or well-ventilated, well-lit indoor areas to wither naturally. This type of tea is traditionally produced through withering and drying processes, without frying or rolling, which could preserve greater extent of the tea's original flavor. Unlike the well-known heavily fermented black tea, the gentle treatment of white tea retains more natural components, with the tender buds and leaves undergoing minimal oxidation, showcasing its dry tea appearance and subtle floral aroma. It is often said that white tea (especially the renowned names like the Silver Needle Pekoe and the Super Peonies) is characterized by its full coverage of white hairs, light bright soup color, fresh mellow taste, and fragrant tips.

Exploring the history of white tea

White tea is a fascinating beverage, which has aroused many Chinese scholars’ interests. The name "white tea" first appeared in Lu Yu's book "The Classic of Tea" during the Tang Dynasty. Some scholars believe that the origins of white tea can be traced back to around 3000 BC during the mythical era in the Shennong’s tea story. There are clear records of white tea in both the Song and Qing Dynasties, and there are also some records about white tea exports from Fujian during the Qing Dynasty.

Selecting high-quality leaves

White tea can be found in some regions in China like Fujian, Yunnan, etc. Currently, some famous and highly regarded white tea primarily comes from Fujian Province. The main producing areas for Fujian white tea include Fuding, Zhenghe, Jianyang, and Songxi, all of which are well-known white tea producing regions. In June 2004, the former National Quality Supervision Administration officially approved "Fuding White Tea" as a geographical indication product. Many white tea products labeled as originating from Fuding mostly come from the Taimu Mountain area. There are also beautiful legends about the goddess of Taimu, known for her benevolence and healing children (circa 2358 BC to 2257 BC). The Fuding Da Bai (the Big White) cultivars grows to a height of 1.5 to 2 meters and is classified as a small tree. The Cai Cha variety is a local name for the general shrub tea tree in Fujian. The raw tea made from Cai Cha tea leaves is also known as "Xiao Bai (the Small White)," to differentiate from "Fuding Da Bai" and “Zhenghe Da Bai”.

According to white tea processing techniques, based on the differences in tea tree varieties and the standards for fresh leaf picking, Fujian white tea can be classified into four types: Silver Needle Pekoe, White Peony, Gongmei, and Shoumei. The tea processed using single buds is called Silver Needle Pekoe. It is of supreme grade among white teas, named for its dense covering of white hairs, silver-white color, and needle-like appearance. It has a fresh aroma, light yellow soup color, and a refreshing taste, earning it the nickname "beauty among teas." Tea made from one bud and one or two leaves of the Fuding Da Bai, Fuding Da Baihao, and Zhenghe Da Bai tea tree varieties etc is called White Peony. White Peony is a high grade white tea, characterized by its green leaves interspersed with silver-white tips resembling flowers, and when brewed, the green leaves cradle the tender buds, resembling blooming buds, hence its beautiful name. Gongmei is made from one bud and one or two leaves of Cai Cha. Shoumei is white tea made from fresh leaves pulling out the buds (or needles).

The “New White” in the eyes of overseas Chinese

Historically, white tea has a long history of export. It is said that during the Qing Dynasty, white tea was exported to United States and Europe. As a high-end tea, some British nobility would add a few Silver Needle Pekoe to their black tea soup to showcase its rarity.

New White white tea, a specialty of Fujian, is primarily produced in Fuding, Zhenghe, Songxi, and Jianyang. It is processed according to white tea techniques, with light rolling added after withering. Its dry tea leaves have a slightly crumpled, semi-rolled shape, dark green with brownish tints, and a clear, strong flavor. This tea processing technique was developed in 1968 by the former Fuzhou branch of the former China Tea (now Fujian Tea Imp. & Exp. Co., Ltd., a subsidiary of China Tea Co., Ltd.) in response to the needs of the Hong Kong and Macau markets. The New White features some characteristics of both green and black tea, yet has its unique rich, mellow sweetness. It is also exported to several countries and regions including Southeast Asia and Japan.