White tea

White tea is the least processed of all teas. Young buds and leaves are simply withered — traditionally in the open air — and then gently dried, with no rolling or pan-firing. That minimal handling keeps the leaves close to their natural state, often still covered in the fine silvery down that gives white tea its name. The style is most closely associated with Fujian province in China.

The main grades you will see are Silver Needle (Bai Hao Yin Zhen), made only from unopened buds; White Peony (Bai Mu Dan), a mix of buds and the first young leaves; and Shou Mei, made from later, larger leaves for a fuller cup.

White tea is subtle, sweet and smooth, with very little astringency. Silver Needle tastes of honeydew, hay and soft florals; White Peony adds a little more body and notes of apricot or cucumber; Shou Mei is deeper and woodier. Aged white teas, which some people store for years, can develop dried-fruit and honey tones. It is a tea to sip slowly and without milk. Browse our selection above for delicate buds and flavoured white blends.

Keep the water hot but not boiling — 75–85°C is ideal. Because white tea is so light and fluffy, 2–3 g can fill two or three tablespoons, so measure by weight if you can. Steep for 3–5 minutes; white tea is gentle and tolerates longer steeps without turning bitter. It also re-steeps well, often three times or more, and makes a beautiful cold brew.

White tea is often described as low in caffeine, but it varies more than many people expect. Bud-heavy teas like Silver Needle can contain as much as some green teas, while leafier styles brewed at lower temperatures tend to be milder. Think of it as low to moderate.