White Tea
White tea in its most natural and rarest forms is made of unopened bud sets. Newer varietals use the bud and leaf and are cultivated primarily in Fujian Province. Plucking the leaf of a high-grade white tea, such as Silver Needle Yinzhen, should be done in clear weather - no frost, dew or rain. The picker is taking well-shaped and plump buds, before the buds have a chance to open to leaves. In the best of years, the harvest of authentic Fujian white tea is comparatively small.
Traditional Fujian white tea is produced in 3 counties - Fuding, Zhenghe and Shuijie/Jianyang, all of which are located north of the Minjiang River. For the most part, the 3 areas and their respective varietals belong to a class of Camellia Sinensis known as Da Hao, or Big Sprout. Characteristically, they show a covering of fine, downy white hair. The tea maker preserves these natural attributes and their sweet, subtle notes. The result is savory liquor that cups clean, straw-colored. Its flavors suggest melon, honey and chestnut.
Another style of white tea varietals from Fujian Province uses the unopened bud and the first leaf and is plucked as a branch and processed together. Well-known varietals of this style include "Bai Mu Dan", Gu Shan Bai Yun and Shou Mei. These white varietals offer what is often described as a "mouth feel", when tasting a premium tea.
We source our whites in the coastal and northern counties of Fujian Province. We have been sourcing these teas for a number of years and our quality is consistent and high. Rich in aroma and taste, white teas are ideal if you savor the unusual and nuanced tastes of early spring. They will satisfy both the most experienced tea drinker as well as someone just starting.
