White teas are the most delicate of all teas. The leaves are withered and then fired and dried, resulting in perhaps a purer, more “natural” state. Great care is given to the selection of the leaves. Usually only the youngest leaves, still covered with short white hairs, or down, are used. The white down of the unprocessed leaves is clearly visible and gives the final tea leaves their silver-white appearance. When infused, white tea has a pale yellow color and a delicate, fresh flavor.

Brewing: It is recommended to warm the teapot before infusing the tea. Pour 185–195°F water over the leaves. Use 1-2 tsp. of tea per serving – white teas tend to be bulky, so be generous. Decant the entire infusion or remove the brew basket after 4–5 minutes. White tea should be infused at least three times. Multiple infusions of the same leaves allow for the best flavor and fragrance.

infusions white tea selection

China White

India White

White Blends

Scented White