White tea, the 最轻加工的茶类 (least processed tea category), is made from tender tea leaves and buds that are simply withered and dried naturally, preserving their natural sweetness and subtle flavors. Originating in China’s Fujian Province over 200 years ago, it is renowned for its minimal oxidation and health benefits.
Types & Grades (with Chinese notes):
Bai Hao Yin Zhen (白毫银针): Highest grade, made from plump silver-white buds only. Features delicate floral aroma, sweet honey-like flavor, and a bright, clear pale yellow liquor.
Bai Mu Dan (白牡丹): Made from one bud and two young leaves. Offers a balanced blend of floral, fruity (melon-like) notes with mild astringency and a smooth, creamy texture.
Gong Mei (贡眉): Uses slightly older leaves and stems, producing a robust, earthy flavor with hints of dried herbs and a warm, nutty finish.
Shou Mei (寿眉): The most common and affordable grade, made from mature leaves. Known for its bold, caramelized sweetness and subtle woody undertones.
Flavors range from ultra-light and delicate (Bai Hao Yin Zhen) to rich and full-bodied (Shou Mei), with nuances of honey, jasmine, dried fruit, and toasted nuts across grades.
