White tea is a rather unique type among the six major categories of tea. Compared to the other five, white tea can be considered the minimalist in Chinese teas, as its production process is the simplest and most natural with fewer steps. Although the processing method of white tea is straightforward, its content is rich, and you should know these basics about white tea!

What is White Tea?

According to the national standard GB/T22291-2025 for White Tea, white tea is made from the buds, leaves, and stems of Da Bai (Big White), Shuixian (Water Immortal), or other group varieties of tea plants. The tea undergoes specific processes including withering, drying, and sorting.

White tea is one of the six major types of tea, alongside green tea, yellow tea, Oolong tea, black tea, and dark tea. In terms of processing and fermentation degree, it falls into the category of minimally fermented teas. Unlike other teas, white tea does not involve pan-firing, rolling, or fixation, but instead, goes through withering and drying. White tea has always been the closest to nature among the six major tea types, with minimal human intervention and a true-to-original flavor. It contains abundant substances such as amino acids, polyphenols, polysaccharides, vitamins, and flavonoids.

Fuding white tea is made from the buds and leaves of Fuding Da Bai (Fuding Big White), Fuding Dahao (Fuding Big Hair), and Fuding Cai (Fuding Native) tea plants. Benefiting from the unique climate, soil conditions, and stringent production techniques in Fuding, this white tea enjoys national recognition.

Types of White Tea

The most common classification of white tea is based on the tea plant variety and raw material requirements. White tea is divided into Bai Hao Yin Zhen (Silver Needle), Bai Mudan (White Peony), Shou Mei (Longevity Eyebrow), and Gong Mei (Tribute Eyebrow).

Bai Hao Yin Zhen (Silver Needle)

This tea consists primarily of plump buds covered with white down, straight like needles. Silver Needle with full white down is rich in amino acids and other substances, resulting in a fresh and sweet infusion that is smooth upon entry and leaves a lasting aftertaste. After years of storage, the freshness of the infusion decreases, transforming into a silky and sweet texture with a mellow taste.

Bai Mudan (White Peony)

This type is harvested with one bud and one or two leaves, resembling flowers with green leaves hugging silver downy buds, hence its name. Bai Mudan is graded according to tenderness: Special Grade, First Grade, Second Grade, and Third Grade. Bai Mudan bridges the gap between Bai Hao Yin Zhen and spring Shou Mei, combining the freshness of Bai Hao Yin Zhen and the richness of spring Shou Mei, creating a diverse range of sweet flavors. As Bai Mudan ages, its freshness and clarity decrease, while the infusion becomes smoother and more stable.

Shou Mei (Longevity Eyebrow)

This tea is picked with one bud and three or four leaves, including both buds, leaves, and stalks. Its appearance is coarse, often featuring broad leaves and longer stalks. Shou Mei accumulates abundant internal substances in its stalks and leaves, giving it a higher sweetness level. The infusion is smooth and mellow, leaving a lasting aftertaste. Aged Shou Mei offers a more stable aroma and sweetness, with an infusion that is thick like rice porridge, rich in content, and with a sweet and mellow taste.

Gong Mei (Tribute Eyebrow)

Gong Mei is made from the tender shoots of Fuding Cai (commonly known as native tea). It has a slimmer appearance than other white teas, with visible and numerous downy tips. Fresh Gong Mei has a pure fragrance and a sweet, fresh, and refreshing taste. Its infusion feels coarser initially but becomes smoother with subsequent infusions. As Gong Mei ages, its taste becomes smoother and sweeter, with a noticeable and lasting aftertaste. With time, additional aromas such as jujube, aged, and medicinal scents may develop.

In addition, based on age, white tea can be classified as new, aged, or old. Based on the altitude of the growing region, it can be categorized as high-altitude or low-altitude tea. Based on form, it can be divided into loose leaf or compressed cakes. Based on picking season, it can be spring or Autumn Tea.

Processes in Making White Tea

The production of white tea generally involves two processes: withering and drying, with the key step being the withering. Withering can be conducted indoors or outdoors under sunlight. The process must be flexible depending on the weather, with indoor withering or combined withering preferred during clear autumn and spring days or non-stifling summer days.

The finishing process involves removing stalks, fragments, waxed leaves, red leaves, and dark leaves, followed by baking at a low temperature until fully dried. The fire aroma should only complement the tea's aroma. When the moisture content reaches 4-5%, the tea should be packed while still hot. The distinctive feature of white tea production is that it neither destroys enzyme activity nor promotes oxidation, allowing the downy aroma to remain prominent and the infusion to be fresh and clear.

Characteristics of White Tea Quality

The quality characteristics of white tea can be summarized in four words: fresh, fragrant, rich, and refreshing.

Fresh: This refers to the liveliness and freshness of the infusion. After drinking, the mouth feels clean and comfortable without any impurities or odd tastes, and it should not feel dull or murky. When drinking white tea, if you can experience a fine, smooth consistency akin to mountain spring water, it indicates good quality. The freshness and refreshing quality of white tea mainly come from the amino acid content within the leaves.

The remaining qualities—fragrant, rich, and refreshing—are also essential for high-quality white tea. The aroma should be clear and have depth; the infusion should be rich, fresh, and delicate, with a texture like broth; and after swallowing, the tongue should feel clear and refreshing without any stickiness, irritation, bitterness, or astringency.

Therefore, freshness, fragrance, richness, and refreshment are the hallmarks of high-quality white tea.

How to Brew White Tea for Best Taste

brewing white tea is relatively simple. Here are two common methods:

Method One: Gaiwan Brewing

A white porcelain gaiwan is commonly used for brewing. Generally, use about 5 grams of white tea (adjust according to your preference) for a 110-milliliter gaiwan.

Start by warming the utensils, then add the tea. Adjust the water temperature based on the tenderness of the leaves: around 90°C for Bai Hao Yin Zhen and Bai Mudan, and 100°C for Shou Mei. After pouring in the water, wait for 20 seconds before pouring out the infusion. The first infusion takes longer because the dry leaves need to open up, which improves the taste of subsequent infusions. For subsequent infusions, pour out immediately unless you prefer a stronger taste, in which case you can let it steep a bit longer.

Method Two: Purple Clay Pot Brewing

Tea lovers often collect several purple clay pots. A purple clay pot is recommended for brewing aged white tea as it better showcases the tea's richness and enhances the infusion.

Purple clay pots come in various shapes, and it's best to choose one no larger than 200 milliliters with a good spout for easy pouring. A round and full-bodied shape is ideal for allowing the leaves to expand.

Warm the pot, then add the tea. For a 150-milliliter pot, use approximately 5 grams of white tea. For the first infusion, allow the leaves to open fully before pouring out the infusion.