The Long History of White Tea
Author:
dnbaicha
Release date:
2014-01-11
White tea, traditionally regarded as a rare gem among teas, boasts a rich history spanning over 880 years. In his renowned work *Da Guan Cha Lun*—compiled during the "Da Guan" era (1107–1110), named after the reign title)—Emperor Huizong of the Song Dynasty (Zhao Ji) dedicates an entire section to white tea, eloquently describing it as "a variety unto itself, distinct from ordinary teas. Its delicate leaves unfurl gracefully, exuding a translucent, ethereal beauty, often growing spontaneously in secluded mountain groves—far beyond the reach of human cultivation. Even when found, it is cultivated by only four or five households, with each household fortunate enough to nurture just one or two prized plants. And yet, the production process is painstakingly limited to a mere two or three ingots of tea. With its precious, scarce buds, white tea demands meticulous craftsmanship and precise handling during steaming and drying; miss a single step, and the tea instantly degrades into an ordinary brew. Only through expertly refined techniques and perfectly balanced methods can this exquisite tea reveal its true essence: a luminous, translucent quality that rivals even the purest jade in its unpolished state—a distinction unmatched by any other tea. While lighter roasting methods do exist, they simply cannot match the superior artistry and depth of flavor achieved with this revered variety."
The imperial tea gardens of the Song Dynasty were located in Beiyuan, Jian'an County, Fujian Province (now part of present-day Jian'ou County, Fujian Province). The "white tea" mentioned in the *Da Guan Cha Lun* refers to early wild white tea varieties that grew on the imperial tea mountains of Beiyuan. Interestingly, its production method at the time involved steaming and pressing the leaves into tightly compressed tea cakes—quite different from the modern techniques used for crafting white tea today. It wasn’t until the early Qing dynasty, specifically during the Jiaqing period (1769), that tea buds began to be harvested and processed into silver needle white tea. By 1885, the focus shifted to using Fuding Dabai tea—a superior variety—to produce the renowned Baihao Yinzhen, or Silver Needle white tea.
When exactly did the history of white tea begin? Opinions within the tea academic community vary. Some believe white tea originated during the Northern Song Dynasty, primarily because it is first mentioned in works like *Da Guan Cha Lun* and *Dong Xi Shi Cha Lu*—the latter notes that "white-leaf tea" ranked first among seven renowned tea varieties from Jian'an. Others argue that white tea dates back to the Ming or Qing dynasties, with scholars holding this view often distinguishing tea types based on their unique production methods: white tea is made through just two simple processes—withering and drying. Meanwhile, some scholars even suggest that, historically speaking, white tea—not green tea—was actually the earliest type of tea produced in China. Their reasoning? After ancient Chinese people first discovered tea's medicinal benefits, they needed to preserve the delicate young tea buds and leaves for future use. To achieve this, they naturally turned to sun-drying or gentle roasting—precisely how white tea came into being in the annals of Chinese tea history.
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