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White tea is the least-processed tea on the spectrum. The leaves are picked young (sometimes still bud-stage, before they unfurl), withered briefly in the sun, then dried, no rolling, no oxidation, no firing. The result is a delicate, sweet, hay-like cup with very low astringency, low caffeine, and a flavour profile closer to a good white wine than a black tea. White tea is also the most expensive category of tea by weight, partly because of the labour-intensive picking and partly because high-grade whites only come from a few specific Chinese provinces (Fujian, Yunnan).
Twinings White Tea, Clipper, Pukka, the everyday introduction
The least-processed tea variety. Leaves are picked young, withered, and dried, no rolling, no oxidation, no firing. The result is a pale, delicate cup with low caffeine (15-30mg per 200ml), low astringency, and a sweet-hay flavour. Comes mostly from Fujian and Yunnan provinces in China.
Slightly, on average. White is typically 15-30mg per 200ml; green is typically 30-40mg. The exact numbers depend on leaf grade, brewing time, and water temperature. Both are noticeably lower than black tea.
For a first cup, Twinings White Tea (bagged, easy to find, fairly priced) or Clipper Organic White Tea. For a step up, look for "Silver Needle" or "Bai Hao Yin Zhen" on the label, that means you are getting buds-only leaf grade, which is the premium tier.
85°C water (boil and let sit 90 seconds), 2g of loose leaf per 200ml cup, steep 3-5 minutes. White tea is forgiving, over-steeping does not produce as much bitterness as green tea. Most loose-leaf whites can be re-infused 2-3 times.
Subtle. Hay, honey, melon, very faint floral. Much lighter than green tea, almost wine-like. If you are coming from black tea, expect to find white tea "weak" on first taste; the flavour is there but the volume is lower. Drink at 85°C without milk to taste it properly.
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