Among all the tea families, white tea is probably one of the most mysterious.

Its name sometimes suggests that it produces an almost transparent infusion. Others imagine that it is necessarily the lightest, sweetest or least caffeine-rich tea.

The reality is more interesting.

White tea is first and foremost a family of teas defined by its processing method. Like green tea, black tea, Oolong or Pu-erh, it comes from the same plant: Camellia sinensis.

What changes, therefore, is not the plant itself, but the way the leaves are harvested and then processed.

What exactly is white tea?

White tea is often presented as the least processed tea.

This description is useful for understanding its principle, but it must be nuanced.

In a classic production, the leaves are harvested and then subjected to an important phase of withering. They gradually lose some of their water and become more supple.

They are then dried to stabilize the product.

Unlike many green teas, the leaves are generally not immediately heated after picking to quickly stop enzymatic activity.

And unlike black tea, they do not necessarily undergo intense rolling intended to cause extensive oxidation.

This does not mean that white tea does not oxidize at all. During withering and drying, some transformations continue naturally.

This is precisely what contributes to giving some white teas their sweet, floral, fruity or honeyed notes.

To understand this production step, you can read our Tsuru No. 037 dedicated to tea withering .

Why is it called "white tea"?

The name does not come primarily from the color of the infusion.

It notably refers to the appearance of certain young buds covered with a fine silvery or whitish fuzz.

These small hairs, called trichomes, can be particularly visible on the buds of certain prestigious white teas.

Once dry, they sometimes give the leaf a characteristic silvery appearance.

The infusion itself can be very light, pale yellow, golden or even darker depending on the type of white tea, its age and its preparation.

What does white tea taste like?

There is no single taste of white tea.

This is one of the first things to understand when you are looking to buy some.

Depending on the origin, harvest, cultivar, proportion of buds, degree of withering and drying, the profiles can be very different.

You may notably encounter notes of:

• flowers;
• sweet plants;
• fresh hay;
• honey;
• ripe fruits;
• apricot or yellow fruits;
• dried fruits;
• sometimes slightly woody on certain older teas.

White teas rich in buds are often finer, lighter and more subtle.

Those containing more leaves can produce a fuller and more aromatic cup.

The major families of white tea

Several names come up regularly when discovering white tea.

Silver Needle — Bai Hao Yin Zhen

Silver Needle, or Bai Hao Yin Zhen, is part of the most famous styles.

It is traditionally composed mainly of young buds. Its silvery appearance is immediately recognizable.

It can offer a very delicate, sweet, floral and slightly vegetal cup.

It is often a subtle tea that requires attention. You should not necessarily expect an immediate aromatic explosion.

White Peony — Bai Mu Dan

Bai Mu Dan generally contains buds accompanied by young leaves.

The result is often more expressive than that of a tea exclusively composed of buds.

You can find floral, fruity, honeyed or slightly vegetal notes in it.

For many people discovering white tea, it is an excellent starting point.

More leafy white teas

Other styles use a larger proportion of mature leaves.

They are often less expensive, but can be particularly interesting for lovers of richer cups.

Over time, some can develop notes of dried fruits, honey or sweet wood.

White tea or green tea: what are the differences?

Both are sometimes associated with delicate profiles, but their production is very different.

Green tea is generally heated relatively early after harvest. This operation, often called fixation, strongly limits the activity of the enzymes responsible for oxidation.

This is what allows to preserve more fresh vegetal characteristics.

White tea, on the other hand, relies more on withering and drying.

Its leaf therefore evolves differently before being stabilized.

In the cup, this often results in:

• a greener, more vegetal, grassy, iodized or umami green tea depending on its origin;
• a sweeter, more floral, honeyed or fruity white tea depending on its style.

If you are hesitating between several tea families, our guide Green tea or black tea: which one to choose? also allows you to better understand the differences in profile.

Does white tea contain caffeine?

Yes.

White tea comes from Camellia sinensis and therefore naturally contains caffeine, commonly called tea in the context of tea.

The idea that white tea is systematically the least caffeinated tea is too simplistic.

The amount present in a cup depends on many parameters:

• the part of the plant used;
• the cultivar;
• the amount of leaves;
• the water temperature;
• the steeping time;
• the number of infusions.

Young buds can even contain a significant proportion of caffeine.

If your goal is to completely avoid caffeine, it is better to opt for a rooibos or a herbal infusion without Camellia sinensis.

How do you prepare white tea?

White tea is often considered delicate. This is not entirely false, but you should not turn it into a product that is difficult to prepare.

The best rule is always the one indicated for the tea you purchased.

Otherwise, you can start with the following guidelines.

A very bud-rich white tea may require a moderate temperature and a fairly long steeping time.

A more robust white tea can handle hotter water.

The most important thing is to taste and then adjust.

You can also consult our guide How long to steep tea?

Why do you sometimes need to use more leaves?

White tea leaves are often large.

If you use a spoon as your only unit of measure, you risk underdosing your infusion.

A spoon filled with small rolled leaves and a spoon filled with large white tea leaves do not contain the same weight.

This is why a small scale is very useful.

If you do not have one, pay close attention to the result in the cup. An infusion that is too light may simply come from insufficient dosage.

Can you re-steep white tea?

Yes, and it is often very interesting.

Many quality white teas can withstand several infusions.

The first ones can be sweet and floral. The following ones can reveal more fruit, honey or body.

If you wish to explore this method, read our article: Why do some teas withstand several infusions?

The most common mistakes with white tea

1. Using too little tea

Because of the volume of the leaves, you can easily think you have put enough material when the actual weight is low.

2. Looking for a very dark color

A pale infusion is not necessarily a failed infusion.

Color is not a reliable indicator of aromatic intensity.

We have also dedicated a full article to this question: Should you rely on the color of the tea to know if it is steeped enough?

3. Always using boiling water

Some white teas handle it very well, but water that is too hot can make some delicate profiles drier or more aggressive.

Start lower, then increase if necessary.

4. Drinking it too quickly

White tea is often a tea of detail.

Its aromas may seem subtle at the first sip but become much more interesting when the cup cools slightly.

How to choose your first white tea?

The choice depends mainly on the type of cup you are looking for.

You like very fine teas:
look for a tea rich in buds, light, floral and delicate.

You want more flavor:
a Bai Mu Dan or a more leafy white tea will often be more accessible.

You like round and honeyed notes:
look for a white tea with more pronounced withering or a more mature profile.

You are a complete beginner:
favor a balanced and expressive tea rather than a very subtle vintage whose nuances you might have trouble perceiving.

Is white tea necessarily a premium tea?

No.

As with all tea families, there are different levels of quality.

A high price can be linked to the rarity of the harvest, a high proportion of buds, a sought-after origin or limited production.

But price alone never guarantees that you will enjoy the tea.

The origin, the harvest date, the production style and the accuracy of the information provided by the seller are often more useful than vague talk about prestige.

Our guide How to choose tea online? outlines the main criteria to consider before making a purchase.

Can white tea be aged?

Some white teas are indeed kept for several years.

Their profile can evolve over time, developing rounder, fruitier, honeyed, or woodier notes.

But aging does not automatically improve all teas.

The quality of the raw material, the processing method, and especially the storage conditions remain crucial.

Poor storage will not turn an average tea into a fine one.

To better understand this phenomenon, you can read: Tsuru No. 018 — The Aging of Tea .

So, who should you recommend white tea to?

White tea is particularly suited to people who appreciate subtle drinks and natural aromas.

It can be an excellent choice if you like:

• floral notes;
• tea that is not very bitter;
• smooth textures;
• honeyed or fruity profiles;
• taking the time to discover several infusions.

However, if you are looking for a very full-bodied cup from the first sip, some white teas may seem too subtle for you.

In this case, a black tea, Pu-erh, or certain Oolongs may be more suitable.

In summary

White tea comes from the same plant as all true teas: Camellia sinensis.

Its distinctive character comes mainly from its relatively simple processing: withering followed by drying, with fewer mechanical interventions than many other tea families.

Its flavor can be floral, gently vegetal, fruity, honeyed, or sometimes deeper when it is more mature.

To prepare it properly, start with water at around 75 to 85°C, use the correct amount of tea, and steep for a few minutes, then adjust according to your tea.

And above all, do not rely solely on its color, its price, or the idea that white tea must necessarily be extremely light.

The best white tea is not necessarily the rarest.
It is the one whose profile suits your palate.