Collection: White Tea

Along with green tea, black tea, and oolong tea, there is a type of tea called white tea. White tea is not just white in appearance; it is fundamentally different from green tea in terms of processing. While green tea undergoes enzyme inactivation through steaming or pan-frying, white tea does not undergo enzyme inactivation. A distinctive process in the production of white tea is the long withering process. During this process, the components undergo slight fermentation, creating a sweet aroma and flavor. At the same time, the polyphenols and other astringent components are oxidized, resulting in a mild tea that even children can drink. While some green teas processed in a certain way may look almost identical to white tea, it is a mistake to classify a tea as white tea based solely on its white appearance.

The Aroma of White Tea

White tea is characterized by its very fresh aroma as it undergoes no heat treatment during processing.

Because white tea is made without heating, it contains active enzymes. Depending on the brewing method, these enzymes can activate and ferment the tea during the brewing process. Thus, white tea can exhibit different aromas depending on how it is brewed.

To fully enjoy the original aroma of white tea, cold brewing is recommended. Since the enzymes do not activate at low temperatures, cold-brewed tea offers a very fresh aroma, reminiscent of shiso leaves.

When brewing with hot water, rinsing the tea twice with boiling water (5-10 seconds each) can inactivate the enzymes. This method allows you to enjoy both citrusy fruit and floral aromas. On the other hand, brewing at a lower temperature activates the enzymes, reducing the floral aroma and creating a fruity scent similar to black tea.

White tea also ages well. When aged for several years in an oxygen-free environment, it develops aromas of honey and fruits. White tea aged for 10-20 years can have a brandy-like aroma.

White Tea Processing Methods

Here is a comparison between the processing methods of white tea and green tea.

Green Tea

Enzyme inactivation (steaming or pan-frying) → Rolling → Drying

Green Tea Rolling Process

White Tea

White tea processing does not include "enzyme inactivation" or "rolling." The processing of white tea is very simple.

Withering → Drying → Firing (optional)

White Tea Withering Process Withering of Bai Mu Dan in Fujian Province

The History of White Tea

White tea is actually one of the oldest types of tea, with a history older than pu-erh tea and green tea, and has been produced for over 2000 years. White tea was an essential tea for Chinese tea farmers. Although tea farmers wanted to drink tea themselves, they lacked the equipment to process tea. So, they would spread the harvested tea in the shade next to the tea garden and dry it to create what became the prototype of white tea. These teas were loved by the families of tea farmers as home-use tea. Even today, white tea is produced by ethnic minorities living in the mountains of Yunnan Province, reflecting the history of white tea in China. White tea is still produced in Yunnan and Fujian Provinces, but in many areas, the production methods have evolved into more diverse methods such as pu-erh raw tea and green tea.

White Tea Starts and Ends with Withering

Looking at the production process of white tea, it essentially consists of withering and drying. The purpose of withering in white tea is to promote enzymatic fermentation by inducing dehydration stress on the leaves. As the leaves lose moisture and wilt, the cell membranes are damaged. As a result, enzymes react with various components, and enzymatic oxidation produces a floral, sweet aroma. To bring out this sweet aroma, it is important to gradually reduce the moisture content. The environment for withering white tea must be strictly controlled in terms of humidity, airflow, and temperature. While the process may seem simple, it requires delicate management techniques. Common failures include rapid moisture reduction, which dries the leaves without fermentation, resulting in a tea with a pronounced green-grassy note. Overdoing the withering can cause excessive browning of the leaves, mixing an undesirable musty smell with the aroma.

The Importance of High-Quality Raw Materials

In the case of white tea, the simplicity of the processing makes the quality of the raw tea leaves extremely important. White tea made from second or third plucked leaves, or tea grown with a lot of fertilizer, will have weak flavor and aroma, leaving first-time drinkers unsure of how to enjoy it. When selecting white tea, it is crucial to carefully consider the quality of the raw leaves. Think of it like spring mountain vegetables such as tara-no-me. Healthy tara-no-me harvested from the mountains is delicious no matter how it is prepared. This is because of the high quality of the material, which has a natural sweetness. Simple dishes that enhance the quality of the ingredients are best. White tea is similar in that it is made with a simple processing method, so the enjoyment of white tea lies in choosing good quality materials and appreciating the natural sweetness of the ingredients.

Bai Mu Dan Raw Material

Why White Tea is Called White Tea

The leaves of white tea are literally white. While the variety plays a part, the processing method is more significant. In Japanese tea, the buds and young leaves have fine hairs. However, during the production of green tea, the leaves are rolled, causing the fine hairs to fall off or be pressed onto the leaves, making them less noticeable. In the case of white tea, the lack of steaming or frying, as well as the absence of rolling, leaves the fine hairs intact, giving the leaves a white appearance.

Although Simple, White Tea Processing Requires High Technical Skill

The simplicity of white tea processing means that anyone can make white tea without striving for quality. By simply placing plucked tea leaves in a well-ventilated area and then drying them, you can create a tea that can be called "white tea." However, producing high-quality white tea is more challenging than it seems, and the quality of the tea varies greatly depending on the skill of the producer.

Artistic Level of Management Required for Withering Process

Withering is the most critical process in the production of white tea. The buds are spread out on bamboo sieves and placed in rooms with controlled humidity and airflow. The buds must be spread in a very thin layer to prevent excessive overlap. During withering, the buds are not turned over or mixed. Any movement can damage the delicate buds, causing them to oxidize and turn red.

Evaluating the Quality of White Tea

The quality of white tea is determined by three main factors.

1. Quality of raw materials (amount of fertilizer)
2. Timing of plucking: first flush → second flush → third flush
3. Processing technique

Quality of Raw Materials

The quality of the raw materials determines the intensity of the flavor. For example, compare wild mitsuba, wild water parsley, and wild mushrooms to their cultivated counterparts; the wild varieties have a stronger flavor. The same can be said for wild and farmed yellowtail fish. In the case of tea, the more fertilizer used, the faster the growth and the higher the yield, but the polyphenol (catechin) content decreases.

Timing of Plucking

The timing of plucking is directly reflected in the price. In Fujian Province, the first flush is plucked after March 20, followed by the second flush in early April, and the third flush in late April. Even tea plucked later still has white fine hairs and can be called white tea. However, comparing the first flush Bai Hao Yin Zhen with later pluckings, the later pluckings have larger buds and leaves. Generally, white teas marketed to Chinese tourists and overseas are often second or later flushes. These teas are more astringent and lack the smoothness of the first flush teas, resulting in a lighter flavor.

In Yunnan Province, the higher the elevation and the older the tea trees, the higher the quality. Higher quality tea takes longer to grow. In southwestern Yunnan, first flush tea harvesting starts in late March, but the highest quality teas are harvested in May.

Processing Technique

There are two key points in processing technique.

1. Leaf discoloration
2. Poor withering

Leaf discoloration occurs when tea is handled roughly during processing or if the leaves are stirred vigorously during withering or if the withering layer is too thick, causing slow drying. This is similar to fermentation in black tea, but for white tea, a uniform color is desirable. Poor moisture distribution during withering can cause the leaves to dry quickly before withering is complete, resulting in a tea with a pronounced green-grassy note rather than the sweet aroma typical of white tea.

Types of White Tea

Fujian Province

The most common white tea production areas are Fuzhou and Fuding in Fujian Province, China. The main varieties used for white tea production are Fuding Da Bai Cha and Zhenghe Da Bai Cha. Fujian Province is historically famous for white tea production, and white teas such as Bai Hao Yin Zhen and Bai Mu Dan are popular both in China and abroad. However, many tea gardens in Fujian Province have shifted to mass production using modern agricultural methods, making deeply flavored and rich white teas increasingly rare. HOJO used to handle white tea from Fujian Province but now produces white tea from naturally cultivated tea in Yunnan Province to achieve higher quality.

Tea Market in Fuding, Fujian Province, China: White tea and jasmine tea base green tea are mainly traded here. Bai Hao Yin Zhen Bai Mu Dan Basket Full of Bai Mu Dan

White Tea from Yunnan Province

White tea production has been carried out among ethnic minorities in Yunnan Province even before the dawn of pu-erh tea, and it continues today. Yunnan Province white tea can be divided into two types. One is mass-produced tea from tea gardens, which is often weak in flavor and has a weak aftertaste. This type of tea is commonly marketed under the name Moon Light. The other type is made from naturally cultivated tea from old trees in high-altitude tea gardens (2000m level), without any use of fertilizers or pesticides. This type of tea is made by ethnic minorities in Yunnan Province. It is characterized by its excellent raw materials, resulting in a deep aftertaste and lingering sweetness in the throat. Generally, Yunnan tea lags behind Fujian in production management. HOJO stays in the region for about two months to meticulously manage production from raw materials to the production process, aiming for high-quality white tea production.

White Tea from India and Sri Lanka

White tea is also produced in small quantities in Darjeeling and Sri Lanka, sold at premium prices as high-quality tea. However, as there is little tradition of white tea production in India and Sri Lanka, there is a lack of techniques and facilities for moisture redistribution during withering. In general, Darjeeling white tea tends to dry without undergoing proper withering, resulting in a tea closer to dried leaves than properly withered tea. This means that the sweet aroma from withering is almost absent, and instead, there is a pronounced green-grassy note. Proper firing can remove this green-grassy note and produce a smooth tea. Alternatively, aging for several years can promote maturation. However, white tea from India and Sri Lanka tends to be somewhat overpriced.

Health Benefits of White Tea

White tea is made without heating and undergoes slight fermentation, making most of its components water-soluble. This means it places little burden on the liver and is excellent for hydration. It is recommended for children and people who need frequent hydration, such as those working outdoors.

Various studies have been conducted on the functional properties of white tea. Here are a few examples.

White tea inhibits α-glucosidase (an enzyme that breaks down disaccharides), preventing the formation of glucose from carbohydrates. As a result, drinking white tea during meals can delay the rise in blood sugar levels, potentially inhibiting the synthesis of triglycerides.

https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1745-4514.2007.00165.x

As with tea in general, the polyphenols in white tea have strong antioxidant activity, which can help protect biological substances such as DNA from oxidation. The antioxidant effect can potentially prevent cancer and vascular diseases.

https://core.ac.uk/download/pdf/144768045.pdf

Beauty Benefits of White Tea

In recent years, many beauty products using white tea as an ingredient have emerged. HOJO has participated in several white tea collaboration events with major cosmetics companies in Kuala Lumpur, Malaysia.

Many studies on the relationship between white tea and beauty focus on applying it to the skin to prevent sunburn. The actual effects when consumed are still uncertain based on academic data.

Maintaining good skin quality requires frequent hydration. Drinking water regularly keeps the blood fluid, improves circulation, and allows oxygen to reach all parts of the cells, enhancing skin texture. In this regard, white tea, with its high content of water-soluble components, can be consumed frequently without burdening the liver. Additionally, white tea contains a large amount of polyphenols and other antioxidants, making it potentially more beneficial for beauty than just drinking water.

An interesting study on the beauty benefits of white tea found that white tea inhibits collagenase, preventing the breakdown of collagen, and shows very effective results in conjunction with catechins.

https://pubmed.ncbi.nlm.nih.gov/19653897/

How to Brew White Tea

There are no specific rules for brewing white tea. Generally, the higher the quality, the easier it is to brew delicious tea, even with a casual approach. In contrast, white tea made from second or third plucked leaves requires careful brewing due to its astringency, such as using lower temperature water. For first flush white tea like those sold by HOJO, 3g of tea leaves in 200ml of boiling water for 20-30 seconds is a convenient method. For subsequent infusions, just a few seconds are enough. Another way to brew white tea is cold brewing. For cold brewing, put 5g of tea leaves in 1 liter of water and leave it in the refrigerator for a few hours. Cold-brewed tea can be kept in the refrigerator and enjoyed for several days without losing its freshness since it is not exposed to heat. White tea is a delicate aromatic tea that can also be enjoyed blended with other teas like rose.

Long-term Storage and Aging of White Tea

Like pu-erh tea, white tea can also age well with storage. In fact, any type of tea can age under appropriate storage conditions. However, the concept of aging white tea has rapidly developed in recent years in China. Aging enhances the aroma of white tea, giving it a scent reminiscent of honey, grapes, and dried apricots. Proper conditions for aging include low humidity and an oxygen-free environment.

In Conclusion

As mentioned repeatedly, since white tea is a simply processed tea, it is important to choose tea made from high-quality raw materials. White tea is similar to Japanese cuisine in that it values the quality of the ingredients and is made with a simple processing method, making it well-suited to Japanese food. Some people may dislike white tea after drinking mass-produced white tea, similar to how some foreigners may dislike sashimi after eating poor-quality sashimi. If you are not satisfied with the white tea you have, aging it for 3-7 years may enhance its aroma and individual character.