Blue and White China


White Tea Origins:

In the early 16th century Fujian Provence, white tea was born. To this day white tea is grown and produced at higher altitudes, allowing for an intensified aroma that lingers through minimal processing. 

White Tea Flavor Profile:

White tea includes multiple flavor profiles, ranging from floral to refreshing, grassy to sweet. 

White Tea Benefits:

Loaded with antioxidants to support the immune system, white tea has been used in weight loss routines as well as relaxation techniques, due to the gentle nature and lower caffeine levels. 

Caffeine Content:

White tea contains the least amount of caffeine of all the true teas. The minimal oxidation yields 6-75mg of caffeine per serving, depending on the type of white tea.

Steeping White Tea:

White tea tends to need less time steeping, but the type of tea as well as personal preference will determine how long. Generally white tea is steeped 1-5 minutes, sometimes even less than 1 minute, in water heated to 170F.

Types of White Tea:

The least processed of all teas, white tea utilizes the unopened camellia buds before they have a chance to bloom. 

Bai Hao Yin Zhen (Silver Needle White Tea)

The purest form of white tea, Bai Hao Yin Zhen uses only the silver buds of the tea plant, rendering a light and sweet noted tea.

Bai Mudan (White Peony)

Bai Mudan uses both the buds and the top two leaves of a tea plant shoot, giving a more robust flavor to the tea. 


Gong Mei (Tribute Eyebrow)

Gong Mei is often compared to Oolong, with a strong nutty flavor and fruity notes. This distinct flavor is due to later harvest times.


Shou Mein (Eyebrow White Tea)

Shou Mein uses the rest of the tea leaves after Bai Hao Yin Zhen and Bai Mudan have been harvested. To maximize yield, these leaves are harvested later in the season, creating a darker and stronger white tea.