White tea is an ample source of non-nutritive antioxidants and amino acids. These powerful compounds have been studied by the scientific community for their possible health benefits.

  • The taste is mild, slightly sweet and this makes it an easy-to-drink true tea with lots of health benefits as compared to green tea.

  • May help in weight loss 

  • May help delay aging, and skin damage

  • Helps in managing stress

  • May help in managing, preventing, or delaying lifestyle diseases (diabetes, hypertension, blood cholesterol, cancer, cardiovascular diseases, Alzheimer, Parkinson, etc)

  • May help boost your immune system

  • L-Theanine found in white tea can increase your body's ability to fight upper respiratory illnesses

  • White tea is an effective skin toner and sunscreen

  •  Studies suggest that it also has antibacterial, antifungal, and antiviral activities.

  •  It is an aromatic drink that is yummy and refreshing!



Polyphenols are the highest on the buds and top young leaves of the plant.  White tea made from pure buds of the plant (Silver Needles) and the full young leaf-set White peony) would be considered the healthiest since plant polyphenols are the highest in the topmost part of the plants. The delicate process of creating white tea allows it to retain the compounds in the leaves found in the polyphenols that can be helpful n managing, preventing, or delaying human metabolic illnesses. 



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White tea has only 4 kinds and it is basically defined by "picking grade" or the parts of plants used :

1st Grade

Yin Zhen (Silver Needles) - made from pure buds only

2nd  Grade

Bai Mu Dan ( White Peony) - made from the complete leaf-set (1 bud and 2 leaflets)

3rd Grade

Gong Mei made from some buds but mostly mature leaves with longer stems

4th Grade

Shou Mei (Longevity Eyebrow) - made from mature leaves and twigs.




You must have heard that white tea is "special" "rare" or "expensive".  The tea industry has given white tea those "labels" perhaps due to many myths that surround the tea culture.  According to legend, buds from the first annual spring harvests were delicately dried and served only to the Chinese emperors and dignitaries. More mature leaves and even twigs were drunk by the peasants. These accounts may have given white tea its "rare tea"  label.

The truth is, white tea is not really rare, but spring harvest white tea  made with pure buds can be considered vintage (the highest quality from a particular harvest season).

There are tea plants  found in the wild as well as in domestic farms in China which suggest that tea has been consumed since thousands of years ago.


Early written works suggest that tea was first consumed as a medicine, before it was  as a beverage. Of course, fresh leaves were consumed until our ancestors learned how to make them shelf-stable.  The first technique was to just dried them under the sun then keep in storage.

There were accounts that the techniques in making white tea were first created in Fujian province, where white tea was first commercialized.  However, there are also accounts that Yunnan white tea is the most authentic since the tea plant has originated in Yunnan areas and where tea was first consumed as a medicine.  Other tea estates such as in India, Sri Lanka, and Azerbaijan also have their own techniques and therefore, they considered their white teas authentic.

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Remember that on the farm, tea is a plant. But once the leaves are harvested and steeped in water for drinking,  it becomes a beverage. So, tea is both a plant and a beverage.

As a plant, it is an evergreen or perennial.  It is commonly found as shrubs in tea gardens,  but in the wild arbor, It can grow up to 30 feet tall.  Tea is a good source of potent non-nutritive antioxidants, natural caffeine, and L-theanine, a compound abundantly unique to tea plants.  There are also over 30,000 polyphenols in tea leaves that make it the most studied plant in the scientific community.  Scientists consider tea as a master of chemical diversity.  

As a beverage, teas are classified according to the process required to make the leaves shelf-stable and to create aroma and flavor.  


White tea is considered the least processed among all true tea types and studies suggest that white tea may contain the most amount of polyphenols (the compounds that have the antioxidants)  compared to the other tea types.