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As the least processed type of tea, white tea is closely related to the original plant. Known for being smooth and delicate, its liquor contains barely any tannin and is low in caffeine since it is composed largely, if not entirely, of tea plant buds. It is best consumed in the evening or on warm days seeing that it is brewed at lower temperature. Harvested primarily in Fujian, China, some lesser-known white tea has also been produced in the province of Yunnan.
Regardless of its origin, white tea is divided in two categories, based on its composition: entirely made of downy buds or mixed with the first leaf. White tea’s harvesting period only lasts two weeks in early spring. This makes it a rare tea. After the harvest, the buds are withered, dried and then sorted.