The key process in making white Tea is withering. This process is not merely the dehydration of fresh leaves; rather, it involves changes in the concentration of leaf cells and cell membrane permeability, as well as the activation of various enzymes, under specific external temperature and humidity conditions. As Water gradually evaporates, transformations occur in polyphenols, amino acids, sugars, caffeine, chlorophyll, and other substances, forming the unique flavor and quality characteristics of White Tea.
The Process of Making White Tea
1. Picking
White tea is picked when the temperature is right, using young shoots that are just beginning to unfurl. The shoots should be picked early, while they are still tender, and frequently throughout the day. They should be picked cleanly, with short stems left intact. The shoots should be handled gently and placed in bamboo baskets for transport.
2. Withering
Freshly picked leaves should be spread out evenly on bamboo trays without being turned over. After spreading them out, the method of withering will depend on the weather conditions and the grade of the fresh leaves. Options include natural withering indoors, combined withering, or withering with added heat. When the tea leaves are about 70-80% dry, both natural indoor withering and combined withering require sifting.
3. Drying
Initial Drying: Use a dryer set at 100-120°C for 10 minutes. Allow the leaves to cool for 15 minutes. Secondary Drying: Set the dryer at 80-90°C, or use low heat around 70°C for longer periods.
4. Storage
Ensure that the moisture content of the dried tea leaves is controlled at 5% or less. Store the tea in a cold room set at 1-5°C. After removing the tea from the cold room, wait three hours before opening and packaging it.
White tea is not processed through the steps of fixation or rolling; instead, it undergoes sun-drying or gentle heating. It is characterized by intact buds covered in fine white hairs, a fresh and aromatic scent, clear yellow-green liquor, and a light, sweet aftertaste.
The main production areas for white tea are in Fuding, Zhenghe, Zherong, Old Street in Xinzhou, Wuhan, Tian Mountain in Jiaocheng, Songxi, Jianyang, Jinggu in Yunnan, and other places. The basic processes include withering, baking (or air-drying), sorting, and final firing. In Yunnan, the primary method used is sun-drying, which preserves the original fresh aroma of the tea. Withering is the critical step in shaping the quality of white tea.
White teas are classified into four categories based on the variety of tea plant and raw material requirements: Silver Needle, White Peony, Shoumei, and Gongmei.