The simplest and least processed of all tea types is reflected in the characteristic light and delicate flavor of white tea.
White tea comes in various qualities and varieties to suit different tastes and budgets. In this section, we would like to introduce some characteristics that define this often-misunderstood tea category.
White Tea Processing Process
The production process of white tea is the least processed and most straightforward of all tea types. During processing, white tea is subjected to a light oxidation, unlike green tea, which is not oxidized at all. White tea is not rolled or baked to stop the oxidation process, as is done with oolong or black teas.
Key processes include:
Resting – sun drying – low-temperature baking.
Traditionally, the spring sun helps to stop oxidation and dry the leaves without baking. In some cases, when the sun is not sufficient, heat blowers are used to ensure quality and that the tea can be packaged without the risk of damage due to moisture.
Most famous teas come from Fujian, but in Anji, located in Zhejiang province, Anji Bai Cha is grown, which is processed like a green tea despite the name “Bai,” which means white. Several other types of tea are sold as Yin Zhen or Silver Needle and are often misinterpreted as white tea.
Fujian White Tea
There are three types of white tea from Fujian:
• Bai Hao Yin Zhen – Known as Silver Needle, it is produced only from buds, i.e., leaves that have not yet opened. The bud contains large amounts of catechins and L-theanine, providing a correspondingly delicate flavor and aroma.
• Bai Mu Dan – Bai Mu Dan or Pai Mu Tan white tea is made from two leaves and one bud.
• Shou Mei – Shou Mei white tea is made only from leaves without buds.
BAIHAO YINZHEN (SILVER NEEDLE)
Freshly picked thick buds are processed immediately after being harvested. It is a very simple process. The buds are spread in a thin layer on bamboo trays in rows resembling small soldiers, where they are allowed to air dry in the sunlight. The buds undergo slow oxidation, causing the hairs to appear silver-colored. This process helps develop the tea’s flavor into a delicate and fresh sweetness, which is a particular characteristic of Silver Needle.
BAI MU DAN (PAI MU DAN)
The secret behind Bai Mu Dan white tea is the baking process. It takes expertise and experience to adjust the heat and timing according to the weather. Bai Mu Dan is only harvested once a year in the spring, where the bud and two leaves are used.
Bai Mu Dan is characterized by white buds with silver-colored hairs and leaves ranging from light pastel to dark green. The brewed tea is orange-yellow to apricot-yellow in color, and the flavor is mild and fresh.
GONG MEI
Often, when making Yin Zhen Silver Needle, it is common to pick the bud with two leaves, as for Bai Mu Dan, and then subsequently remove the bud for Silver Needle and the leaves and stems for Gong Mei.
The dried leaves of Gong Mei are a mix of green shades. The brewed tea is orange or dark yellow in color with a gentle sweet flavor.
White Tea Storage
Bai Mu Dan and Shou Mei should be stored like black tea, at room temperature away from sunlight and strong aromas. These teas can be kept for several years and are said to improve with age.
Bai Hao Yin Zhen should be stored in airtight containers. Often, these teas are kept in the refrigerator to maintain their spring freshness. However, they are also excellent teas for aging; it is said that after 2-3 years, the tea reaches its optimal flavor.
It is only by picking the fresh young buds that the purest flavor, amino acids, catechins, and all the life energy are encapsulated in the spring tea. Combined with the light processing, this achieves the highest levels of polyphenols (antioxidants) recorded in tea.
Important
The storage and handling of Bai Hao Yin Zhen white tea are very important. Use an airtight container. Use water at a temperature between 85-90°C. Water quality is crucial; if you have water with a lot of calcium, it is highly recommended to use mineral water, though not necessarily a brand name. Be careful not to let the water boil to retain as much of the oxygen in the water as possible. Each bubble is oxygen that escapes. Oxygen helps activate the delicate aromatic oils in the tea. If you boil all the oxygen out of the water, you will experience a flat tea regardless of how much it cost.
When the tea has been stored for about a year or longer, water of the right temperature can be used.