What is White Tea?

Takeaways:

• White tea is harvested in early spring, when the youngest buds and tender leaves of the Camellia sinensis plant are at their most pristine.
• Unlike other tea types, white tea is minimally processed—never rolled or fired—allowing the leaves to be carefully air-dried to preserve their natural character. 
• White tea is known for its subtle complexity: a delicate aroma, soft mouthfeel and a naturally nuanced flavor that can range from gently sweet and floral to lightly fruity. 

White tea is a pure and noble expression of the Camellia sinensis plant. Unlike other types of tea, white teas are neither fired nor rolled, but simply allowed to air-dry. Learn more about white tea and the different blends of loose-leaf that are most popular, including fruit tisanes and caffeine teas.

What Makes White Tea Unique

White teas are made from the tender spring harvest of the Camellia sinensis plant, and is sometimes referred to as “Scholars' Tea” for its refined, contemplative character. 

After plucking, the leaves are gently laid out to wither and air-dry in carefully controlled environments where airflow, temperature and humidity are precisely balanced. Over the course of 1–2 days, moisture slowly evaporates, allowing the leaf to naturally transform in its own time. This gentle curing process concentrates the tea’s inherent sweetness while preserving its delicate structure. 

During this extended withering, white tea also undergoes a subtle, natural enzymatic oxidation—an essential part of what gives the final cup its soft texture, nuanced aroma and quietly expressive depth.

How the Spring Harvest Affects White Tea

White tea is harvested only during the first weeks of the spring season when the youngest buds and tender leaves of the Camellia sinensis plant contain the concentrated energy and natural sugars of fresh growth. 

These delicate shoots are coated in a fine, soft downy hair known to botanists as trichomes, or bai hao (“white hair” in Chinese). These natural structures protect the emerging buds from pests and intense UV rays, while also contributing to white tea’s signature silky texture and gentle, naturally sweet character—often reminiscent of soft, cotton-candy-like notes in the cup. Their silvery appearance is what gives white tea its name. 

They also lend a soft mouthfeel and cotton-candy-like sweetness to the brewed tea. Known in Chinese as bai hao (“white hair”), these trichomes give the young buds a silvery-white appearance, hence the name “white tea.”

The Beauty of Silver Needles

Because white tea is not shaped or heavily processed, its identity is defined primarily by plucking standard, which yields two classic expressions. Silver Needles is composed entirely of unopened buds, offering a highly refined, delicate infusion. White Peony, by contrast, includes one bud paired with one or two young leaves, resulting in a more layered, slightly fuller-bodied cup and a leafier appearance compared to Silver Needles.

Origins of White Tea

White tea originated in the eastern Chinese province of Fujian, in the town of Zhenghe, north of the Min River. In these traditional growing regions, tea cultivars are selected for their naturally balanced profile—moderate caffeine, high amino acid content and soft tannins that contribute to a smooth, delicate cup. While caffeine levels can vary across specific white tea styles, most selections in our collection fall within the low to medium range. 

This natural composition gives white tea its distinctive character: a refined, gently stimulating energy that feels steady and composed. Often referred to as “Scholars’ Tea,” it has long been associated with clarity and focus, and was historically enjoyed by the literati of ancient China for its calm, attentive lift.