How to distinguish white tea
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Release date:
2012-04-24
White tea, when fully processed, boasts a surface covered in abundant white downy hairs, with green leaves accented by red veins—making it a type of fermented tea. There are two distinct types of "white tea" often referred to: 1. The first refers to teas crafted exclusively from the fresh leaves of the white tea plant, following a processing method similar to green tea production. These teas earn their name because the young buds and leaves naturally retain a silvery-white hue, yet they skip the initial withering stage altogether. This category includes varieties like Anji White Tea, which technically falls under the green tea classification despite its unique appearance. 2. The second type is made from ordinary tea plant leaves, undergoing a gentle withering process, minimal fermentation, and then being dried either naturally or lightly roasted over low heat. This results in a truly fermented white tea, such as Fuding White Tea, which is widely regarded as the authentic "white tea." What sets this second type apart is that the fresh leaves are withered until they reach about 80-90% dryness, after which they’re left to air-dry naturally—often referred to as "sun-dried tea." The finished product features intact bud and leaf structures, densely coated with white down, displaying a silver-green coloration. It offers a sweet, mellow flavor and produces a pale, delicate infusion, hence the name "white tea."
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