Among the rarest and most ethereal of teas, White Tea is not an ordinary cup—it is a whisper from the tea bush itself. Pale, delicate, and naturally sweet, it is celebrated for its rarity and refinement. In the hierarchy of teas, white tea sits at the pinnacle of subtlety, a quiet luxury that unfolds in layers.
White tea traces its roots to the Fujian province of China, where it was once reserved for royalty and made in small, precious batches. Its name comes from the fine silvery-white down that coats the young buds—picked only in early spring under specific weather conditions. Over centuries, this method was perfected and carried across tea-growing regions like Darjeeling, where estates such as Makaibari embraced it with their own terroir-driven expression.
How White Tea is Made
Unlike green or black tea, white tea undergoes minimal processing. The tender buds and youngest leaves are hand-plucked and simply withered under natural sunlight. This gentle handling preserves its antioxidant profile, airy aroma, and nuanced flavors. No rolling, no oxidation—just the essence of the leaf in its purest form.
The Taste of White Tea
Sip a cup of White Tea , and you’ll find notes of fresh hay, spring blossoms, and a faintly honeyed sweetness. It’s soft and lingering, with none of the astringency often associated with stronger teas. For a more perfumed twist, White Jasmine Tea infuses the base with the intoxicating fragrance of jasmine blossoms—aromatic, romantic, and elegantly layered.
Why White Tea Is Special
White tea is celebrated for its high antioxidant content, low caffeine levels, and its role as a skin-friendly, immune-supporting tonic. It’s not a drink that shouts; it’s one that draws you in slowly, rewarding patience with clarity of flavor and mind.
Brewing White Tea Like a Connoisseur
For the finest experience:
- Water Temperature: 75–80°C
- Steep Time: 2–3 minutes
- Leaf to Water Ratio: 2g per 150ml-180 ml
Resist the urge to overbrew; white tea thrives on restraint.