Wha is the white tea?
White tea, one of the six major categories of tea in China, has the simplest production process. Through sun-drying, withering and drying, without fixation or rolling, white tea is close to nature, retaining the original fragrance of tea leaves. The finished tea is covered with white fuzzy hairs, which is why white tea is named white tea. This is also a unique feature of white tea.
White tea is famous for its unique, light and delicate aroma and taste.
What are the varieties of white tea?
- Silver Needle Tea: Silver Needle tea is the best white tea. The raw material is the buds of white tea. It is named because the buds of the finished tea are fat, covered with white fuzzy hairs, straight like needles, and white color as silver. It has a subtle sweetness and floral fragrance
- White Peony Tea: Also called Bai Mu Dan white tea. White Peony tea refers to white tea made from one bud and one or two leaves. It is named because of its appearance of green leaves with silvery white hairs.
- Shou Mei Tea: Name of Shou Mei, Shou means longevity, and Mei means eyebrow. The name comes from its leaf shape that looks like a long-living man’s eyebrow. Shou Mei white tea is from Fujian Province, China. It is a mix of upper leaf and tips, and this furry white tea has a stronger flavor than all white teas. It is a third-grade white tea.
Different types of white tea have different brewing methods. The correct brewing method can not only show the flavor of white tea, but also let you feel the charm of white tea when you brew tea. Let's take our Yunnan Silver needle white tea as an example to show the brewing methods.
There are some key points you may need to pay attention:
tea-to-water ratio of 1:30
water temperature: about 90°C(194℉)
steeping time: usually 10-15s
teaware: gaiwan/teapot
water: spring water
First of all, we need to preheat the teaware with boiling water.
First to fourth brewing: use 90°C(194℉) water, pour water along the edge of the gaiwan at fixed points, wait for 15s, and then pour out the tea liquor.
After the fourth brewing: pour water along the edge of the gaiwan at fixed points, wait 20 seconds, and then pour out the tea liquor. 
