White Tea (Bai-cha)

Another variety of traditional eastern tea growing in popularity in the west is white tea. Similar to green teas, white teas are not “fermented” or oxidized. White tea is produced from the first leaves of the season, which lack the chlorophyll that gives matured leaves their green color. White tea steeps to a pale liquor with a delicate flavor and is very low in caffeine. Highly acclaimed varieties of these fine teas include:

• White Peony (Bai Mudan)
• Silver Needle (Yinzhen)
• Shou Mei

To produce white tea flowery tea leaves are pluck just prior to the opening of the bud and allowed to wither. Then the withered leaves are steamed without rolling such that oxidization is minimized. After drying the leaves resemble light or silver coulored needles.