At a glance. White tea: use 2.5 g of leaf per 200 ml of water at 75–85 °C and steep for 3–5 min. Caffeine: 15–35 mg per 200 ml cup. Flavour: honey, white flowers, peach, hay.
Young buds and leaves that are simply withered and dried, with no rolling and no firing. It is the style closest to the living leaf. Bud styles (Silver Needle) are delicate and honeyed; leaf styles (Bai Mu Dan) gain body and hay-like notes.
How to brew
- Heat the water to 75–85 °C.
- Use 2.5 g of leaf for every 200 ml.
- Steep for 3–5 min, then remove the leaves.
- The most forgiving: hard to make bitter. Steep 5 min, then resteep.
What it is commonly used for
- Antioxidants and heart: Green and white teas are rich in catechins; hibiscus in anthocyanins. Regular tea drinking is associated with better cardiovascular markers.
- Hydration with flavour: Tea counts as water. For anyone who struggles to drink plain water, unsweetened iced infusions are one of the simplest, most effective daily swaps.
Frequently asked questions
What is white tea?
It is the least processed tea from Camellia sinensis: young buds and leaves that are simply withered and dried. It has a delicate honey and floral taste, low to moderate caffeine and is hard to make bitter. Brew at 80 to 85 °C for 3 to 5 minutes.