White Tea exists in two forms, and they both come from the same plant cultivated high in the Northern Mountains of the Fujian province in China. The first variety of Camellia sinensis offers its most treasured yield from mid April to mid May, when the conditions are perfect for the sweetest and downiest buds to appear at the tips of the new shoots. The name of this tea is Yin Zhen, Silver Needle. The top most bud is plucked in the early morning from the youngest shoots of the tea plant, just hours before Mother Nature has destined them to open. These buds are minimally handled so as to protect the delicate hairs that cover them. They are then allowed to dry in the sun over two days time before being gently heat-dried and packed for shipping.

The secondary bud and proximate two leaves are plucked and processed in nearly the same manner and become the White Peony. Both have less caffeine than green tea, a light bouquet and delicate flavor.

White tea has been cultivated and manufactured in China for at least 1000 years, and has gained a reputation for being exclusively a Chinese tea. However, over the last 100 years, tea producing regions outside of China have been creating their own white teas and these are not to be ignored. The Darjeeling, Ceylon, and Assam regions of India, to name a few, export delicious white teas every year. Milk is not recommended for any of these teas as white tea is delicately flavored and milk would overpower the subtle notes.

View our selection of White Tea.