Six Major Types of Chinese tea (Part Five): White Tea

A Pure and Natural Gift

White Tea, one of China's six major tea categories, is classified as a lightly fermented tea and stands out due to its simple and pure production process. Unlike other teas, white tea is not subjected to fixation or rolling. The main procedures are withering and drying. The finished white tea leaves normally have many buds covered in fine white hairs, resembling silver or snow, which is how it gets its name. Most white teas are characterized by their intact buds, a full cover of fine hairs, a fresh and fragrant aroma, a clear yellow-green brew soup, and a light, sweet aftertaste.

White tea is a gem of Chinese Tea that is achieved in the simplest and most unadorned way. Among all tea processing techniques, white tea is the simplest. Fresh leaves are processed into dried tea products with minimal steps. The flavor of white tea is primarily developed during the withering stage, while its final flavor profile is shaped during the drying stage. Withering is a key procedure in determining the quality of white tea. It can be divided into indoor natural withering, sunlight withering, and compound withering, etc. During withering, freshly picked leaves are evenly spread out on specially designed bamboo trays and undergo a withering process. The duration is strictly controlled and adjusted flexibly according to various conditions. The further refinement of the flavor of white tea is also related to subsequent processing steps. This method preserves the activity of enzymes without promoting oxidation. It maximizes the retention of the tea's natural components while minimizing damage to the leaf structure, resulting in the unique flavor quality of white tea, characterized by a prominent aroma and a fresh, invigorating taste.

White tea can be classified based on its looseness into loose tea and pressed tea. Pressed tea is formed from loose tea during the refining stage, mainly into larger round tea cakes. Modern processing techniques have adapted to different market demands, resulting in various products, including small round or square tea cookies that are convenient for loosening and brewing.

With proper storage, white tea can be kept for years. When storing white tea, it is important to pay attention to the storage environment, which should include: ventilation, breathability, protection from sunlight, and moisture prevention. It is essential to avoid placing white tea in high temperatures, strong light, or environments with unpleasant odors. Ideally, the storage environment should be well-ventilated, dry, at room temperature, and devoid of any odors.

Regarding representative famous white teas, there are famous ones originate from areas in northern Fujian Province, such as Fuding, Zhenghe, Songxi, and Jianyang. Well-known names include Baihao Yinzhen (Silver Needle Pekoe), Bai Mudan (White Peony), Shoumei (Longevity Eyebrow), and Gongmei (Tribute Eyebrow). Additionally, provinces like Guizhou, Jiangxi, Hubei, and Yunnan also produce some very famous white tea products. Among them, Fujian Silver Needle Pekoe has fat and robust buds covered in fine white hairs. When brewed, its aroma fills the air, offering a refreshing and pleasant taste. Fujian White Peony also performs exceptionally well, made from one bud and one or two leaves, and the brewed tea exudes a subtle floral fragrance, providing a wonderful tasting experience.