# White tea: styles, flavour and brewing

White tea is made mainly by withering and drying the leaves. Fresh teas may have floral, grassy or honeyed notes, with strength and body varying according to the leaves and processing. Taste as you brew: even a pale infusion can feel full and rich.

![Baihao Yinzhen white tea buds.](https://www.dao-cha.info/articles/silver-needle.jpg)

Baihao Yinzhen white tea buds. Photo: [Pannet](https://commons.wikimedia.org/wiki/File:%D0%91%D0%B0%D0%B9%D1%85%D0%B0%D0%BE_%D0%98%D0%BD%D1%8C%D1%87%D0%B6%D1%8D%D0%BD%D1%8C.jpg) · [CC BY-SA 4.0](https://creativecommons.org/licenses/by-sa/4.0).

![Dry Bai Mudan leaves and buds.](https://www.dao-cha.info/articles/white-peony.jpg)

Dry Bai Mudan leaves and buds. Photo: [chaidrakon.ru](https://commons.wikimedia.org/wiki/File:Bai_Mudan.jpg) · [CC BY 3.0](https://creativecommons.org/licenses/by/3.0).

![White tea leaves withering outdoors.](https://www.dao-cha.info/articles/white-withering.jpg)

White tea leaves withering outdoors. Photo: [KZZZ01](https://commons.wikimedia.org/wiki/File:White_Tea_Withering.jpg) · [CC BY-SA 4.0](https://creativecommons.org/licenses/by-sa/4.0).

## What happens to the leaves

White tea is made without intensive rolling or a separate fixation stage — the heating used for other teas to limit enzymatic oxidation. As the leaves wither, they lose moisture while oxidation and other changes develop their flavour. Drying removes more moisture and may use heat. Fuding and Zhenghe in Fujian are well-known producing areas.

## Buds and leaves

Baihao Yinzhen, or Silver Needle, is made from buds covered in pale down. Bai Mudan, or White Peony, combines buds with one or two leaves. Shou Mei uses more mature leaves and often has a more pronounced flavour.

These names describe the leaves used, rather than a ranking of quality. Try small samples to find the style you enjoy.

## Two ways to brew

In a mug, start with 2–3 g per 250 ml at 85–90 °C. Use a roomy infuser for about 3 minutes, tasting as you go, then remove the leaves. Silver Needle works in a mug too.

In a gaiwan, try 4 g per 120 ml at 85–90 °C. Allow 15–20 seconds from starting to fill to starting to pour for the first infusion. Drain fully and adjust later infusions by taste. Fresh loose white tea usually needs no rinse.

For weak flavour, steep longer or try hotter water. Some white teas brew well at 95–100 °C, including bud teas. If the tea is too strong, shorten the infusion or use fewer leaves.

## Storage and ageing

For home storage, keep the tea tightly sealed and protected from light, damp, heat and other smells. Do not leave a pack open to let it “breathe”.

Flavour changes with age and may develop dried-fruit notes. Improvement is not guaranteed, and good fresh tea need not be put away for years. When buying aged tea, ask about origin and storage and try a sample; dark colour alone does not prove age.


## Questions and answers

**Is white tea almost caffeine-free?**

No. It contains caffeine, and mild flavour does not reveal how much. Buds are not automatically low in caffeine either. The particular tea, leaf weight and total amount drunk throughout the session matter.

**Is Anji Baicha a white tea?**

It is processed as green tea. “White” refers to its pale spring leaves rather than the white-tea processing method.

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