An introduction to white tea grades, producing regions, production methods, benefits, brewing methods, and more.
White Tea Overview
White tea is one of the six major tea categories, characterized by tea leaves that are dried directly after harvesting without pan-firing (kill-green) or rolling.
White tea contains more catechins and theobromine than green tea. Catechins offer multiple benefits such as antibacterial, deodorizing, and cavity-preventing properties…
A production grade of white tea characterized by silvery-white downy buds and a rich, mellow, and naturally sweet taste.
A harvesting grade of white tea, standard Gongmei tea consists of one bud with two leaves or one bud with three leaves…
Shoumei is a white tea grade with a larger yield, characterized by the use of mature leaves as the primary tea material…
It refers to white tea that has been aged for a long time. Such tea typically comes from grades like Baihao Yinzhen, Bai Mudan, Shoumei, or Gongmei.
Fuding City is one of the birthplaces of Chinese white tea and remains the highest-quality production region to this day…
The types of Taiwanese white tea follow the same classification as Chinese white tea, mainly comprising four categories: Baihao Yinzhen, Bai Mudan, Gongmei, and Shoumei…
There is consistent commercial production in Pinglin District, New Taipei City, as well as Zhushan, Mingjian, and Zhongpu in Nantou, and Yuchi in Nantou…
White tea is loved by many for its fresh and delicate flavor, but no matter how good a tea is, drinking too much of it can cause some adverse reactions…