Tea 201 - White Tea - Downy Buds
White Tea Leaves
White tea is the youngest harvested buds of the Camellia sinensis plant, almost exclusively from the Fujian province of China. It gets its name from the downy white hairs found on the leaves. The liquor itself is the palest of teas, known for its mild taste and fresh scent.
White tea is very delicate. Because of this, you should use filtered water that is brought to a high temperature but not boiling. A good rule of thumb (if you don’t have a thermometer to test for 140 to 165ºF) is to bring it to a boil and then let it cool for at least a minute.
White tea was discovered between 960 and 1279 AD during the Song dynasty. The Chinese discovered that the youngest buds of the tea leaves produced a mild and refreshing taste. In the beginning, it was tea reserved for the Emperor. In fact, according to legend, Emperor Hui Zong became so obsessed with this tea that he lost his empire while in pursuit of the perfect cup.
White tea remained relatively unknown outside of China for years. Its popularity in the West is a more recent occurrence. The tea’s demand grew as health-conscious consumers discovered its benefits. White tea is rare due to the strict rules on harvesting and processing.
There are quite a few varieties of white tea, categorized based on several factors:
- Silver Needle (Bai Hao Yin Zhen): The most sought-after white tea, harvested during a brief window in early spring before the tea buds turn into leaves.
- White Peony (Bai Mu Dan): The second highest in quality, harvested when there is only a bud and two leaves.
- Snowbud: Harvested in early spring when there are only buds and leaves.
- Long Life Eyebrow: Considered a lesser variety of white tea, harvested after Silver Needle and White Peony.
- Tribute Eyebrow: Similar to Long Life Eyebrow but with a darker appearance.
In the end, you’ll have to experience them yourself to determine which flavors you enjoy most. If you are interested in potential health benefits, here’s a resource:
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