What is White Tea?
What is white tea???
The everyday tea drinker likely has heard of and drinks black and green teas. Two of the most common types of tea in North American, not counting herbal (which isn’t really tea). And while there are certainly a fair numbers of tea drinkers in this part of the world that have heard of white tea, I still meet people almost daily, who have never heard of it. For many, white tea is an odd name they may come across in the tea section of your grocery store, or in your local loose tea retailer. I find oolong also falls under this category. But even so, for those of you who may not know, let’s take a dive into the sweet and subtle world of white tea.
White tea is most commonly grown in Fuding in the Fujian province of China. However, it is also grown in Taiwan and in recent years in India, Sri Lanka, Thailand, and Nepal. But for now, we’ll focus on the most commonly found and sold white teas which hail from China.
Harvest & Processing
The white tea we know in present day, without going into great detail on history, was first commercially produced in the 1700’s, although it predates this period. These teas are made using large leaf varietals of the Camellia Sinensis plant from which all true tea derives. Now a days, white teas come from the Camellia Assamica varietal while in the past it was harvested from the Camellia Taliensis varietal. This varietal has however, become endangered due to over picking. It is still possible to find white teas made from this varietal.
White tea goes through the least amount of processing out of all the 6 types of tea. It goes through very little oxidization unlike other tea types which range from medium to high oxidization. After the leaves are harvested, they go through the process of withering and then drying. The drying process is usually done in the same manner as puerh, which is sun drying, but is also quite often done indoors to control the environment.
Types
The two most famous types of white tea found on the market are Bai Hao Yin Zen (Silver Needle) and Bi Mudan (White Peony). In addition, there are two other grades of white tea that have also become quite popular, especially amongst people who like to age white tea, Gong Mei and Shou Mei.
Besides these types, there are other “odd ball” white teas from China can be found but are not nearly as common or popular.
Bai Hao Yin Zen (Silver Needle)
Silver Needle is the most prized and expensive type of white tea, as it is made using only young leaf buds. The buds are easily recognizable by their silver color and covered with white, silvery hairs also referred to as downy. These hairs or downy are a good sign of high quality Silver Needle. These are young tender buds that are picked before they are able to open up.
Silver Needle is recognized as one of the Top 10 Teas of China
Silver Needle has a very distinct flavor that is very light and mellow and can be described as sweet, vegetal and delicate. I often find them to have floral notes and a honey like sweetness.
When brewing Silver Needle, it is usually best to use a lower temperature using a slightly higher ratio of tea for a longer infusion for western brewing. Usually around 3-5 minutes. For gongfu brewing, a lower temperature water is also generally used, with infusions of around 15-30 seconds depending on the brewer's taste. I myself have experimented with silver Needle using gongfu methods and have found good results using full boiling water with quicker infusions of 5-10 seconds.
I also tend to like my Silver Needle done “grandpa style” with putting my leaves in a pot or glass loose with boiling water and allowing them to just sit and steep. I find this brings out a fuller body and an almost fruity like quality, but this is just to my taste.
I also recommend using glass teawares for brewing Silver Needle. The reason for this based on the benefits of glass teaware for delicate teas (see my older post of vessel materials) and also to appreciate the pale yellow color of the tea as the little silver hairs float around the cup.
Bi Mudan (White Peony)
This type of white tea is made using the common picking ratio of one bud and two leaves. The taste of White peony can be described as being similar to Silver Needle, but with a fuller body and greater potency. It also has a similar appearance to Silver Needle with the presence of downy silver buds, with the addition of light green leaves. For lower grade, the leaves may appear to be a dark green or a mixture of green and brown leaves.
Because the tea has the addition of these young leaves, the tea does not need to brew as long as Silver Needle. I usually steep mine for 2-4 minutes western style with a lower temperature water. However, like Silver Needle, I have found that it brews well using boiling water when done gongfu. Very quick flash infusions (5 seconds or less) pull out a light, fruity and leafy flavor without becoming bitter. Using the gongfu method, I find I can get between 8-10 infusions using high temperature water before the tea begins to lose flavor.
Gong Mei & Shou Mei (Tribute Eyebrow & Longevity Eyebrow)
Gong Mei is regarded as a 3rd grade tea.
While Shou Mei is a 4th grade.
These types of white tea are harvested later than White Peony and Silver Needle. Because of this, these teas have a much stronger, more potent flavor and darker in color. Like Peony, these teas both consist of leaves and buds, however the main difference between the two the greater number of buds found in Gong Mei compared to Shou Mei (Gong Mei - 1 bud, 2-3 leaves, Shou Mei - 1 bud, -leaves). In addition, the leaves of the tea usually range from golden brown, reddish or black, or a mixture.
These types of white tea are also quite forgiving of higher temperature water when brewing and are commonly brewed using boiling water. A very popular method to brew Gong Mei and Shou Mei is to begin using a gongfu method. After around the 6th infusion when the flavor beings to fade, transfer the leaves to a pot or kettle and bring up to a boil for up to 5-6 minutes.
Yue Guang Bai (Moonlight White)
Odd name right?
Well, the name comes with a reason. The main difference between this tea and other white teas, is Moonlight White is harvested at NIGHT. This is due to the tea being a C3, which stores carbohydrates during a cycle of darkness. Because of this, when picked at night, the leaves have a higher concentrate of sugar, making the teas sweet to drink. In addition to this, unlike other white teas, this tea is traditionally dried at night by moonlight as opposed to sun drying during the day. It can also be dried indoors at night as well.
Another difference in this tea is while other are grown in Fujian, this tea is grown in Yunnan.
The tea can be recognized by its mixture of bright silvery downy buds mixed with dark, almost black leaves.
Brewing Moonlight White is generally best gongfu style in very similar fashion to Peony or Gong Mei.
Aging
In recent years, the practice of aging white tea has become popular. This is done much in the same fashion as with puerh. White teas are pressed into cakes and then dry stored for a prolonged period of time. This is said to enhance the flavor of the teas, further bring out its natural sweetness and rids the tea of any unwanted bitterness. Aged white teas, like puerh, can come at a moderate to high price. Mostly Gong Mei and Shou Mei teas are pressed and aged but Silver Needle, Moonlight White and Peony can also be found pressed and aged.
