White Tea

White Tea: The Hidden Star Among Teas

White tea is one of the most exquisite of the six major tea types from China and is also known as the "water spirit" or "white peony." Loved for its particularly delicate flavor, this tea variety was already highly valued at Chinese imperial courts as the "white gold of China." What sets this beverage apart from black and green tea? And how can you, as a tea retailer, purchase white tea wholesale from Wollenhaupt? We present the key facts about this refined infusion.

Today, white tea is considered one of the finest varieties of “true” tea. Its origins lie in ancient China. Wild tea bushes of the Camellia sinensis plant were used as early as 4,000 years ago during the Zhou dynasty to combat epidemics. Cultivation was first recorded during the Tang dynasty (618–907 AD). During the Song dynasty (960–1279 AD), white tea held a particularly high status at the imperial court. Hui-Tsung, the Chinese tea emperor, described white tea as the rarest tea in China, praising its excellent taste.

After harvesting, the still immature buds and leaves of the tea plant were steamed and ground. In the tea ceremony of the Song dynasty, the powdered tea was whisked into hot water using a brush. During the Ming dynasty, airtight containers were used for storing loose tea—already resembling today’s tea ceremonies. The modern preparation method has been in use since the 18th century. White tea is thus the hidden star among teas. You can buy this white gold wholesale from Wollenhaupt, just like black tea, green tea, and yellow tea, and offer your customers a true gem among teas.

Origin and Cultivation of White Tea

In the subtropical climate of the Fujian province, the best tea fields in China are found on elevated hillsides. It is said that the highest quality white tea is produced in this region. Fertile soil, a balanced mix of sun, fog, and rain, and significant temperature differences between day and night contribute to a top-quality harvest. The tea fields are laid out in rows, and different microclimates are considered during harvest. After eight years, the young tea plants are heavily pruned to promote stronger growth. The actual harvest takes place from mid-March to the end of April. The unopened leaf buds are hand-picked early in the morning to retain the highest content of amino acids (L-theanine). These give white tea its delicate and fine flavor. The buds must not be damaged during harvesting, as oxidation would reduce the quality. White tea is also produced in Sri Lanka and India, though it differs in quality.

Production of White Tea

After harvesting, the buds are peeled and pre-sorted with the leaves. After aeration for three hours, the tea is spread on withering mats at 26°C for 14 hours. Between the first and second drying phases at 130°C, there is another round of quality control and hand-sorting. Finally, the tea is blended and packed.

What Varieties Are There?

One of the highest quality varieties is Yin Zhen (Silver Needle). This tea is made exclusively from unopened leaf buds of the large white tea bush, which are covered in fine, white fuzz. It takes 30,000 buds hand-picked to produce one kilogram of tea. For Pai Mu Tan, or White Peony, larger leaves are used. Shou Mei tea is made from the top leaves and tips and has a slightly stronger flavor. One of China’s most expensive teas is Anji Bái Chá, discovered in 1982 and harvested during a very short time window. Although called white tea, Bái Chá is technically a green tea.

Ingredients of White Tea

White tea contains caffeine, theophylline, and theobromine (methylxanthines). It also contains many vitamins, particularly vitamin B1, and minerals such as potassium, calcium, zinc, iron, sodium, and fluoride. White tea contains up to three times as many tannins and catechins as green tea. The tea plant also produces flavonoids (polyphenols). The specific ingredients vary depending on the variety and preparation method of the white tea.

How to Prepare White Tea

You can use teapots made from various materials to prepare white tea. It's important not to use boiling water. Hot water at 75 to 80°C is ideal, as this temperature range preserves all active ingredients. Use one heaping teaspoon of tea per cup and steep for two to five minutes. The tea can be used for up to two more infusions. With each infusion, the content of methylxanthines decreases. New flavor notes emerge, and the bitter components diminish. Depending on the desired stimulating effect, you can adjust the steeping time.

Conclusion – White Tea is the Hidden Star Among Teas

White tea is the hidden star among teas thanks to its mild taste, low caffeine content, and many valuable nutrients. At Wollenhaupt, you can find selected and hand-picked white teas for wholesale such as China Yin Zhen (Silver Needle), China Pai Mu Tan organic tea – perfect for delighting your tea retail customers. White tea is still a connoisseur’s drink, but it rivals green tea in both taste and ingredients. Thanks to its low caffeine content and mild flavor, it’s also an excellent alternative for fans of milder and fruitier infusions like rooibos tea, herbal tea, and fruit tea. This makes white gold not only a true all-rounder among teas, but also a delicious beverage that is sure to grow in popularity in the future.