The craft · White & green tea
White and green teas are the least processed of all teas. Their craft lies in doing as little as possible, and doing it well.
White tea: simply withered and dried
White tea is made from young buds and leaves that are withered slowly and then gently dried. There is no rolling and very little oxidation. The fine silver hairs on the buds give the dry leaf its name and the cup its soft, silky feel. Expect a pale, sweet, floral tea.
Green tea: heat to keep it green
For green tea, the fresh leaves are heated quickly — pan-fired or steamed — to stop oxidation. Then they are rolled and dried. This keeps the leaf green and the flavour fresh, grassy, nutty or lightly sweet.
Brewing tips
- White tea: 2–3 g, water at 80–85°C, 3–5 minutes.
- Green tea: 2 g, water at 75–80°C, 2–3 minutes.
Too-hot water is the most common reason green tea tastes bitter.