Indie Teas

Basic Facts

White tea is the least oxidized of all teas and it typically comes from the famous Fujian province in China. It is not really popular in the West but it is starting to gain some traction due to its health benefits similar to green tea.

Common Types of White Tea

There are four major types of white that range in grade of quality. The four common types from highest grade to lowest are as follows: 

1. Bai Hao Yin Zhen (Silver Needle) - The highest grade of white tea and the most common that I've seen sold. Easily noticeable by the so-called "hairs" of the tea leaves. 
2. Bai Mu Dan (White Peony) - Mostly unbroken leaves with "hairs" on the underside.
3. Shou Mei (Longevity Eyebrow) - Broken tea leaves with a brown-like color.
4. Gong Mei (Tribute Eyebrow) - The lowest quality of white tea.

White Tea vs. Green Tea

White tea and green tea both have a lot of health benefits but I would give the edge to white tea from what I've read. White tea contains higher catechin levels, more anti-viral and anti-bacterial components, higher amounts of gallic acid, and theobromine. Also, white tea contains more theanine which gives more of that relaxed, alert state that I absolutely love about tea. 

How to Steep White Tea

White tea should be steeped with about 1-2 teaspoons per cup at a temperature of around 180oF. Many suggest to steep white tea for about 2-3 minutes. However, good white tea leaves will allow you to steep for up to 10 minutes. If you really want the taste and aroma to develop then I recommend letting your tea steep for longer. This is also a good trick to see if you are getting good tea leaves or not as bad tea leaves will go bitter. Also, if you have good tea leaves you will find that you can steep your leaves up to three times. It's a good idea to steep them for longer with each consecutive brew.

Taste Profile

White teas are very delicate teas and provide wonderful subtle tastes. I like to think of them as green teas without the grassy component.