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 three categories of white tea. Silver needles are the first pluck of the season and consist solely of buds. The other two white teas are White Peony and Shou Mei. These three 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: 205°F, 4 grams (about 1 tbsp) for 8 oz of spring/filtered water, 1 min., up to 8 steeps, adjust to taste and the type of tea. 

Silver Needle: 200-210^oF, 5g (2 heaping tbsp) for 6 oz of filtered water, adjust to taste, 1 min, up to 8 steeps

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