Common Myths About White Tea

 

In this episode I look over some front-page google results that perpetuate common myths about white tea. I discuss how the details of picking, processing, and brewing may be different than many articles would have you beleive. Have you ever seen any myths about white tea that I didn't cover?


What is White Tea?

White tea undergoes minimal processing consisting mainly of withering and drying. No kill green phase occurs and the tea leaves should never be baked or fired at high temperatures. White tea comes in all grades, from bud-only (silver needle) to a bud and one or two leaves (bai mudan) to mostly lower leaves (gongmei or shoumei). White tea is not by definition only the new growth of tea leaves - all categories of tea have multiple different picking standards, just like white tea.

Assamica silver needle from Yunnan. No heating occurs, only natural drying.

Assamica silver needle from Yunnan. No heating occurs, only natural drying.

How Should I Brew White Tea?

Many good white teas can be brewed at any temperature (even a full boil) and be fine. Of course, it will depend on the specific tea, but you should experiment to find the best brew. Similarly to most other teas, high quality white tea will shine at higher temperatures instead of turning overly bitter.