White tea is the least processed of all classes of tea. The making of white tea only involves three steps, picking, withering, and drying. Therefore, it is only slightly oxidized. Due to its natural “unprocessed” nature, white tea has an abundance of anti-oxidants. White tea is traditionally regarded as a medicinal tea among the locals.

There are four categories of white tea, silver needles, white peony, gong mei and shou mei. Silver needles are the highest grade white tea, the first pluck of the season and consist solely of buds. The four categories have their own unique tasting profiles with Silver Needles being the most delicate. 

While white tea is grown throughout Fujian province. Fuding county, located in southeastern China's Fujian province, is the most sought-after source for high quality white tea. It has a unique terroir with 90% hilly land, and is credited as the "Home of Chinese White Tea". Our white tea comes solely from Fuding county, as we only source the best authentic tea from its true origin.

White tea can be enjoyed young or aged. Young white tea taste fresh and the dry leaves look bright. The aging properties of white tea are unique on their own right, with a deeper and a more complex flavor, which is highly sought after.

Steeping Guide

White Peony and Shou Mei: 205-212°F, 5g for 8oz of spring/filtered water, 1 min., up to 10 steeps, adjust to taste.

Silver Needle: 205-210^oF, 5g (2 heaping tbsp) for 6oz of spring/filtered water, adjust to taste, 1min, up to 10 steeps.

We advise against the use of tap water as well as distilled water. 

It is recommended to use the Gongfu brewing method in order to get the best out of the tea. Please click here for Gongfu brewing instructions.