White Tea
白茶
Tea TypesDefinition
White tea is made from buds and young leaves that are simply withered and dried — no rolling, no deliberate oxidation. The classic styles are Fujian: Bai Hao Yinzhen (Silver Needle) uses unopened buds alone, while Bai Mudan (White Peony) adds one or two leaves. Skipping the rolling step means the leaf gives up its flavor slowly, producing a pale, honeyed, softly floral liquor that turns bitter if you pour on boiling water.
Etymology
The name comes from the silvery white down covering the unopened buds, not from the liquor, which brews a pale gold.
In use
Used for minimally handled, bud-heavy teas, and in product copy to signal a delicate, low-astringency cup.