White Tea

White tea is the least processed of all tea types from the Camellia sinensis plant. It is made using only the youngest buds and leaves, which are covered in fine white hairs, giving the tea its name. These buds and leaves are harvested before they fully open and are simply withered and dried with minimal processing. This results in a tea with a delicate flavor profile and pale color.

Origin: Primarily China, but also produced in other countries
Plant: Camellia sinensis
Processing: Minimally processed

Popular Varieties:

• Silver Needle (Bai Hao Yinzhen): Made only from buds, with a subtle, sweet flavor
• White Peony (Bai Mudan): Includes both buds and leaves, slightly stronger than Silver Needle
• Shou Mei: Made from mature leaves, with a fuller body and stronger flavor

Flavor Profile: White tea typically has a light, delicate taste with subtle floral or fruity notes. It's known for its smooth, sweet flavor with no astringency. Some describe the taste as resembling fresh apricots or honey.

Health Benefits: White tea is known for its high antioxidant content and typically has less caffeine than green or black tea. Potential health benefits include:

• Powerful anti-aging properties due to its high levels of antioxidants
• Potential to improve skin health and reduce the appearance of wrinkles
• Possible aid in weight loss by boosting metabolism and fat oxidation
• Potential to lower the risk of heart disease by reducing cholesterol levels

Preparation: White tea should be brewed with water between 170°F to 185°F (75°C to 85°C) for 1-3 minutes. Multiple infusions are possible, with each steeping revealing different subtle flavors.