White Tea

What Is White Tea?

Before we delve into what white tea is, it’s important to understand that all tea – whether black, green, yellow, oolong, or white – comes from the same plant, Camellia sinensis, an evergreen shrub in the flowering plant family, Theaceae, which is indigenous to both China and India. And while a dizzying array of cultivars and hybrids have evolved from the Camellia sinensis plant over the years, it is how the tea plant’s leaves are processed that will determine the type of tea. Indeed, how tea is processed determines the level of oxidation, an important chemical reaction that is in large part responsible for the final flavour of the tea, including its appearance and colour. As a frame of reference, black tea is the most oxidized and green tea, the least.

White tea, on the other hand, is one of the most delicate tea varieties because it is so minimally processed, and gets its name from the white fuzz on the young leaves that helps protect the tea plant's new growth from insects. White tea is harvested before the Camellia sinensis leaves fully open, the buds and unfurled leaves of the plant are handpicked and quickly dried using natural sunlight, heat vents, or drying chambers to prevent oxidization, which imparts white tea with its mellow and delicate flavour. This process also helps retain a high antioxidant content. Despite its name; however, once brewed, white tea is closer to pale yellow or gold, rather than white.

White Tea - Taste, Texture, Aroma

White tea is low in caffeine and has a floral fragrance and when brewed properly, it has a decidedly floral flavour that may best be described as delicate, fresh, and fruity, with a hint of cucumber or melon. Certain varieties of white tea offer a more full-bodied flavour profile and may give off nutty, woody, or earthy tones, with sweet honey undertones.

Preparing a Perfect Cup of White Tea

To make the perfect cup of white tea, add a teaspoon of compact buds (or a tablespoon of lightweight leaves) per eight-ounce cup of clean, pure filtered water that’s been heated to between 175 to 190 F (never boiling). Steep white tea for one to five minutes, depending on your flavour preference. This is largely dependent on the variety of white tea you’re using, so may take a little trial and error. Some varieties will become astringent and bitter if left to steep for too long, or brewed with water that's too hot. White tea is usually served freshly brewed and hot, and because of its subtle flavour, sweeteners and milk are not typically added.

Active Compounds in White Tea

Caffeine – Most traditional white teas are low in caffeine (containing roughly 3.35-5.74 %) and also lower in acidity. Because of this low caffeine content, white tea is also much less bitter than other types.

Catechins / EGCG – Catechins are the primary compounds responsible for the white and green tea’s antioxidant and anti-inflammatory properties. Epigallocatechin gallate (EGCG) is the major antioxidant tea catechin, is found in higher concentrations in white tea than in green tea, and can help protect the body’s cells from free radicals.

L-Theanine – White tea has the highest concentration of L-Theanine, an amino acid that boosts levels of key neurotransmitters in the brain, GABA, serotonin, and dopamine. These work to support healthy mood, concentration, alertness, sleep, and energy. Theanine also contributes to the full-bodied floral taste of white tea.

Tannins – While there are far fewer tannins in white tea than in other tea varieties, their presence does nonetheless contribute to white tea’s antioxidant and anti-inflammatory effects and promote heart health and healthy blood sugar.

Theaflavins – These are polyphenols that directly contribute to slight the bitterness and astringency of white tea. Though they are in significantly high concentrations in white tea than in black tea, they are largely responsible for white tea’s sweetness.