What Is White Tea? (Classification and Basic Processing)
In traditional Chinese tea culture, teas are classified by the color of their liquor into six primary categories: green, yellow, white, oolong (also known as blue), black (known as red tea in Chinese), and dark (post-fermented) tea. These are collectively known as the “Six Major Tea Types”, and this classification reflects the fundamental levels of fermentation and processing.
White tea is considered a lightly fermented tea, typically undergoing 10–30% oxidation, resulting in a bright, pale yellow infusion. The leaves are often minimally processed to retain their original character, producing a clear and refreshing brew with delicate floral and fruity notes—commonly reminiscent of melon, apple, or pear.
Representative varieties include:
- Silver Needle (Baihao Yinzhen)
- White Peony (Bai Mudan)
- Shoumei (Longevity Eyebrow)
Among the six categories, white tea stands out for its simplicity in processing, requiring only withering and drying, without any kneading or pan-firing. Its light oxidation preserves much of the natural taste of the leaves, offering a smooth, mellow, and subtly sweet character. High-grade white tea is often made from tender buds with visible silver hairs and thick leaves, producing a light yellow liquor with a gentle aftertaste.
Flavor Profile and Unique Characteristics of White Tea
White tea is renowned for its minimalist processing method, which preserves the natural character of the tea leaves. This gives white tea a clean, mild taste that reflects the pure essence of the tea plant. Here are its key flavor and appearance characteristics:
- Appearance: The quality of the tea depends heavily on picking standards. Premium white teas feature plump buds and thick leaves covered in fine white hairs (called “hao”).
- Aroma: Light and fresh with a soft, fuzzy fragrance, complemented by gentle floral and fruity notes—such as melon or early-spring flowers.
- Flavor: Smooth, slightly sweet, with sap-like delicacy and a refreshing aftertaste.
- Mouthfeel: Soft and silky, with no astringency.
- Liquor color: Clear and pale yellow, bright like spring water.
White tea is a specialty of China and was originally produced from wild tea trees with white-colored leaves. These tea trees are highly sensitive to light and temperature—appearing white in early spring due to low chlorophyll levels, and turning green as the season progresses.
Today, white teas are often made using lightly oxidized techniques, including long withering and slow drying, which create teas with noticeable white fuzz, silver-like leaves, and elegant, crisp aromas. Historical texts also mention the use of white tea in traditional Chinese medicine for its cooling and detoxifying effects.
Comparison of White Tea Types
| Tea Type | Fermentation Level | Processing Definition | Processing Steps | Representative Products |
|---|---|---|---|---|
| White Tea | Light | Shou Mei | Withering, Drying | Taiwan White Tea |
| White Tea | Light | White Peony, Silver Needle | Tender Picking, Withering, Sorting, Drying | Fuding White Tea |
| White Tea | Light | New-style White Tea | Withering, Rolling, Drying, Sorting | Darjeeling White Tea |
The History of White Tea
The history of white tea dates back to the Tang and Song dynasties, when it was one of the tribute teas offered to the imperial court. In The Classic of Tea by Lu Yu and Yongjia Gazetteer, there is a mention that “300 li east of Yongjia County, there is a White Tea Mountain.” Whether this refers to present-day Anji in Zhejiang or Fuding in Fujian, it highlights the early existence of tea trees with pale-colored leaves in mountainous regions.
By the Song Dynasty, wild white tea continued to be documented in Treatise on Tea by Emperor Huizong of Song, who was particularly fond of this variety. He even renamed a county “Zhenghe” to honor the tea offered from that region. However, at that time, tea was still prepared as compressed cakes using green tea methods, and “white tea” referred to the leaf color rather than the specific processing method we recognize today.
From Treatise on Tea: White Tea:
“White tea is a unique type of tea, unlike any other. Its strips are fine, the leaves crystal clear. It grows sporadically in the cliffs and forests, not by human cultivation. Only four or five tea farmers have white tea trees, and each plantation has only one or two trees. The yearly yield is just two or three baskets. Its buds are few, and it is very difficult to steam and process. If the roasting heat is not carefully controlled, it becomes ordinary tea. Only with highly refined skills and precise roasting can the tea become clear inside and out, like an uncut gem. Even slightly over-roasted white tea cannot compare to one crafted with meticulous care.”
It was not until the Qing Dynasty, during the reign of Emperor Jiaqing (around 1769), that historical records began to describe the emergence of processed white tea made from local Cai Cha varietals in northern Fujian. Over the following century, the classification into different grades such as Silver Needle, White Peony, and Shou Mei developed, and the renowned Fuding Da Bai (Fuding Large White) cultivar was selected from among community-planted tea trees for its superior characteristics.
The turning point came in 1857, when a tea merchant from the Chen family in Fuding discovered a mother tree of the Da Bai variety on Taimu Mountain. Its prominent white hairs made it clear that it was a superior cultivar, and it was brought home for propagation. This eventually became known as the Fuding Da Bai variety. Over the next century, other cultivars such as Fuding Da Hao, Zhenghe Da Bai, Fuan Da Bai, and Fuyun No. 6 were bred and promoted for better yield and quality.
As tea merchants began to market white tea using the “Taimu Mountain” origin story, folklore surrounding Madam Taimu (太姥娘娘) emerged, giving white tea a mythic narrative, though most stories lack historical verification.
Folk Legends About White Tea
The Healing Tea Legend
It is said that during the time of Emperor Yao, a kind old woman often helped those in need by using leaves from the original Fuding Da Bai mother tree to cure illnesses. The tea was believed to clear heat and detoxify, and its remarkable medicinal effects earned it the title “Immortal Tea.” In her honor, the tea was named Taimu Silver Needle.
The Legend of Green Snow Bud
The original mother tree discovered on Taimu Mountain was mythologized as Green Snow Bud (绿雪芽) — a sacred tree with snow-white leaves that shimmered with green under the sunlight.
Varietal vs. Processed White Tea
- Varietal White Tea: Refers to teas made from specific cultivars with naturally pale leaves due to light sensitivity.
- Processed White Tea: Refers to tea produced using the white tea processing method, regardless of cultivar.
These tea plants are sensitive to temperature. As spring temperatures rise, the production of chlorophyll causes the leaves to turn green. However, in early spring — especially before the Qingming Festival — the tips of tea buds appear white due to lower photosynthesis levels.
Therefore, these tea trees exhibit different colors depending on the season: white before Qingming, and vibrant green afterward.
White Tea Processing
While the processing method for white tea is relatively simple, it demands high-quality raw materials. Research shows that, in addition to obvious factors such as picking standards, tea garden management and often-overlooked cultivar selection are key to determining final quality.
The basic steps in traditional white tea processing are:
- Plucking
- Withering
- Drying
Among these, withering is the most crucial. During this phase, there is no tossing, no pan-firing, no rolling, and no roasting. The final drying step completes the transformation into finished tea. In Fujian, the ideal is summarized as: “Sun-withered, unroasted, and unrolled.” Any version that introduces additional or modified steps (such as rolling) is categorized as new-process white tea, distinct from the classic, traditional craft.
White Tea Processing Flow Chart
The processing of white tea involves minimal alteration to the tea leaves. Beyond its color, the term “white” also implies an absence of ornamentation, embodying a minimalist approach to crafting:
Harvesting: White tea is harvested based on temperature, selecting tender, newly unfolded leaves with one bud and one leaf, aiming for early picking, tender leaves, frequent harvesting, and clean plucking. The bud-leaves should be in clusters, uniform in size, and with short stems. Gentle handling is crucial, using bamboo baskets for collection and transport.
Withering: This is the critical step in white tea processing, where the tea leaves naturally lose moisture to achieve the desired pliability. Withering can be carried out in several ways:
- Full Shade Drying: The entire process, from natural withering to drying, occurs without stirring, fixation (kill-green), or rolling, directly air-drying the leaves. This method is suitable for varieties with abundant pekoe (fine white hairs).
- Semi-Shade Drying: Combines withering and drying. This involves either full withering until the moisture content is 8-9% or semi-withering to 20% moisture content before drying. On cloudy or rainy days, withering to 30-40% moisture content is sufficient before moving to drying.
- Indoor Natural Withering: Conducted in a well-ventilated environment, away from direct sunlight and protected from rain or fog. This method typically takes a longer time (48-60 hours, maximum 72 hours) and is generally considered to produce the best quality.
- Compound Withering: Combines indoor natural withering followed by sun withering. This is suitable for weak sunlight conditions in spring and autumn, lasting 30-40 hours.
- Heated Withering: Uses hot air to wither the leaves, suitable for rainy days. It can shorten the processing time and improve production efficiency, taking 20-36 hours.
Drying: This process removes moisture and stabilizes the quality of the tea. The goal is to reduce the moisture content to below 7% and fix the tea’s characteristics. High-temperature drying can eliminate any grassy flavor, generate more aroma, and promote the isomerization of catechins, reducing the bitterness of the tea liquor. Specific conditions are as follows:
- **Initial Drying:**烘乾機 (drying machine) temperature 100-120℃, duration 10 minutes; followed by 15 minutes of cooling.
- Secondary Drying: Temperature 80-90℃, followed by a longer, low-temperature drying at around 70℃ for 10-20 minutes, aiming for a final moisture content of 5-6%.
Storage: The moisture content of the dried tea should be controlled below 5%. Store in a freezer at 1-5℃. Tea removed from the freezer should be opened after three hours for packaging. White tea storage requires ventilation, breathability, protection from sunlight and moisture, and avoidance of high temperatures, strong light, and odorous environments.
What is “New Craft” White Tea?
“New Craft” White Tea is a novel product developed by the Fujian Provincial Tea Import & Export Company in 1968. This type of white tea incorporates a light rolling process into the traditional white tea method, resulting in a richer taste. The development of “New Craft” White Tea was primarily to meet the demands of the “Hong Kong market” and gradually expanded to countries and regions such as the European Union, Japan, and Southeast Asia.
1. Background and History
In the 1950s and 1960s, the primary sales regions for Fujian white tea were Hong Kong and the Singapore-Malaysia market, with Cantonese consumers being the main demographic. The white tea processing techniques at the time were limited by the production season, climatic conditions, and processing locations, leading to low yields that often couldn’t meet demand. Taiwan also produced white tea, which, although not of the same quality as Fujian white tea, helped fill the market gap.
The Origin of Chinese White Tea – Fuding: To improve the quality of white tea and expand the market, technicians at China Tea Fujian Company began researching improvements to the initial processing techniques for white tea in 1963, experimenting with heated withering and drying processes. In 1964, based on suggestions from Tak Shun Hong (德信行) in Hong Kong, Bailin Tea Factory (白琳茶廠) served as a benchmark, and the company further refined the processing techniques for white tea, ultimately developing “New Craft” White Tea. Note: Bailin is a township in Fuding.
2. Crafting “New Craft” White Tea
The processing of “New Craft” White Tea differs from traditional white tea by adding a light rolling step. The main processing steps are as follows:
- Harvesting
- Withering
- Light Rolling: After withering, the leaves undergo light rolling, causing them to slightly curl and take on a semi-strip shape, enhancing the aroma and mouthfeel.
- Drying: This may even involve high-temperature drying.
- Sorting and Sieving: Removing impurities such as stems, broken leaves, waxy leaves, red leaves, and dark leaves to ensure tea quality.
- Piling and Baking: The tea is piled and baked to further enhance its aroma and flavor before being packed for storage.
3. Characteristics and Flavor
The appearance of “New Craft” White Tea features slightly curled leaves in a semi-strip shape, with a dark green to brownish color. It offers a fresh aroma, a rich taste, and an orange-red tea liquor. Its flavor profile lies between green and black tea, possessing the refreshing notes of green tea and the mellow depth of black tea. It tastes excellent when freshly made but does not age as well.
4. Market and Sales
Since its successful development in 1968, “New Craft” White Tea has been well-received by consumers in Hong Kong tea houses and restaurants. In the 1970s and 1980s, the primary markets for white tea remained Hong Kong and Southeast Asia. With China’s reform and opening up, the sales范围 (scope) expanded to countries such as the European Union and Japan. China Tea Fujian Company continues to produce various grades of “New Craft” White Tea based on market demand and has gradually introduced it to the domestic market.
Grading of White Tea
White tea is graded based on the tenderness of its buds and leaves, as well as varietal influences. Higher grades typically have a more pronounced pekoe aroma. The common grades are as follows:
- Silver Needle (白毫銀針): The top grade of white tea, made solely from young buds. It is characterized by prominent white pekoe, plump buds, and a pale yellow tea liquor.
- White Peony (白牡丹): Made from one bud and one or two young leaves. The leaves are plump, and the tea liquor is clear and bright.
- Gong Mei (貢眉): Typically made from irregular, larger leaves, often including buds and pekoe. It comes from various tea plant varieties.
- Shou Mei (壽眉): Made from larger tea leaves, not necessarily including buds. The tea liquor is bright yellow and has a richer flavor.
Silver Needle (Bai Hao Yin Zhen) Style
The highest grade. Traditionally harvested during the Ming and Qing dynasties, the Fuding Da Bai and Zhenghe Da Bai tea cultivars are the most renowned. It is primarily composed of pure buds, exhibiting prominent pekoe (fine white hairs). A key characteristic is the retention of these fuzzy hairs, resulting in a rich pekoe aroma. The tea liquor is fresh with a lighter hue, often described as an apricot-tinged white.
White Peony (Bai Mu Dan) Style
Middle grade. This style features both buds and leaves, with a distinct floral aroma and subtle fruity notes. The flavor is notably light and sweet. It’s also desirable for the back of the leaves to retain good pekoe.
Here are the English translations describing the White Peony, Shou Mei, and Gong Mei styles:
White Peony (Bai Mu Dan) Style
Middle grade. This style features both buds and leaves, with a distinct floral aroma and subtle fruity notes. The flavor is notably light and sweet. It’s also desirable for the back of the leaves to retain good pekoe.
Shou Mei (“Long Life Eyebrow”) Style
Lowest grade. Primarily composed of leaves, new Shou Mei tea offers a light sweetness with floral and fruity fragrances, often with a noticeable melon-like note. However, aged tea develops a date-like aroma, and the mouthfeel becomes mellow and smooth.
Gong Mei (“Tribute Eyebrow”) Style
Multiple grades. This style can only be made using the Cai Cha (菜茶) and local mixed cultivars (蒔生群落種). It is further divided into multiple grades, including Special Grade Gong Mei, Grade 1 Gong Mei, Grade 2 Gong Mei, and Grade 3 Gong Mei. The flavor profile is more pronounced and stimulating.
| White Peony (白牡丹) | Gong Mei (貢眉) |
| Peony King (牡丹王) | Grade 1 Gong Mei (一級貢眉) |
| Grade 1 White Peony (一級白牡丹) | Grade 1 Gong Mei (一級貢眉) |
| Grade 2 White Peony (二級白牡丹) | Grade 2 Gong Mei (二級貢眉) |
| Grade 3 White Peony (三級白牡丹) | Grade 3 Gong Mei (三級貢眉) |
White Tea Origins and Cultivars
Currently, white tea standards predominantly reference Fujian province. Foundational research, including Zhang Tianfu’s “A Study of Fujian Tea History,” “An Examination of Fujian Tea History,” and the later “Investigation and Research on Fujian White Tea,” all point to Fuding as the origin of white tea production techniques. These techniques then spread to Jianyang and Zhenghe. This led to the emergence of Xiao Bai Cha (Small White Tea) made from the indigenous Cai Cha cultivar, the selected Da Bai Cha (Large White Tea) cultivars, and Shui Xian Bai (Narcissus White), representing three classic varieties suitable for white tea production.
Min Series White Tea (Fujian) Dian Series White Tea (Yunnan) Overseas White Tea
Min Series White Tea (Fujian)
- Fuding: Fuding Da Bai, Fuding Da Hao
- Zhenghe: Zhenghe Da Bai
- Jianyang: Cai Cha, Shui Xian
- Songxi: Cai Cha, Hua Cha No. 1
Dian Series White Tea (Yunnan)
- Yunnan: Jinggu Da Bai
Overseas White Tea
- Taiwan: Qing Xin Oolong, Qing Xin Gan Zi
- Darjeeling: AV2
- Nilgiri: AV2
- Nepal: AV2
- Thailand: Jin Xuan, Da Ye Qunti Zhong (Large Leaf Group Variety)
- Myanmar: Da Ye Qunti Zhong (Large Leaf Group Variety)
White tea is primarily produced in Fujian Province, China, especially in Fuding City and Zhenghe County. Additionally, Zhejiang, Jiangxi, Sichuan, and Guizhou also produce white tea, but these are not mainstream commodities.
- Cai Cha: The earliest indigenous variety, also called Xiao Cha (Small Tea) or Tu Cha (Local Tea). Propagated sexually from seeds, it was the original raw material for Silver Needle. These types were later mostly categorized as Gong Mei.
- Da Bai Cha: Refers to selected clones propagated asexually, known for their floral and prominent pekoe aroma, and rich flavor.
- Shui Xian Tea: (Under Revision)
- Jinggu Da Bai: Distinctly sweet with a prominent fruity aroma, creating a surprising first sip.
Health Benefits of White Tea
White tea offers various health benefits, primarily including:
- Antioxidant Properties: White tea is rich in polyphenols, which are potent antioxidants that help combat aging.
- Promotes Digestion: The caffeine and tea polyphenols in white tea can help stimulate digestion and improve digestive function.
- Boosts Immunity: White tea is rich in vitamins and minerals, which help enhance the immune system and prevent colds and infections.
With the development of tea culture, white tea has gradually gained popularity in the modern market. Its unique health benefits and light flavor appeal to an increasing number of tea enthusiasts.
White Tea Brewing Tips
When brewing white tea, pay attention to the following:
- Tea Utensil Selection: It is recommended to use a gaiwan (lidded bowl) or glassware to observe the tea leaves’ shape and the tea liquor’s color.
- Water Temperature Control: The water temperature for brewing white tea should be controlled between 85-90℃ (185-194°F).
- Tea Leaf Quantity: The amount of tea leaves used for each brew should be adjusted according to personal preference. A general recommendation is 3-5g of tea leaves per 300ml of water.
- Steeping Time: The first infusion should be around 30 seconds, and subsequent infusions can be appropriately lengthened.