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White Tea is sometimes considered a subclass of Green Tea. It is only withered and then roasted. It gets its name from the white down on the leaf buds. It has very low caffeine content.

　

BaiHao YinZhen(White Leaf Silver Needle)
This silver needle tea is grown in Fujian Province and is very special. It has some characteristics of a green tea, being lighter tasting and subtle. In addition, this tea has the down of the young buds preserved, giving it a unique sweet flavor.　

Brewing Recommendation: Use 2 tablespoons per 6 oz cup. Heat water until steaming . Let steep 5-7 minutes. Good for multiple infusions.

White Peony (Bai Mu Dan)
This white tea is made from very small buds and leaves that are plucked in early spring. This Spring 2003 harvest has a fresh bamboo fragrance and a subtle, nutty taste with a long-lasting sweet and herbaceous aftertaste.

Brewing Recommendation: Use 2 tablespoons per 6 oz cup. Heat water until steaming. Let steep 3-4 minutes. Good for multiple infusions.

　

White Tea is sometimes considered a subclass of Green Tea. It is only withered and then roasted. It gets its name from the white down on the leaf buds. It has very low caffeine content.

*BaiHao YinZhen(White Leaf Silver Needle)* This silver needle tea is grown in Fujian Province and is very special. It has some characteristics of a green tea, being lighter tasting and subtle. In addition, this tea has the down of the young buds preserved, giving it a unique sweet flavor.　 Brewing Recommendation: Use 2 tablespoons per 6 oz cup. Heat water until steaming . Let steep 5-7 minutes. Good for multiple infusions.
*White Peony (Bai Mu Dan)* This white tea is made from very small buds and leaves that are plucked in early spring. This Spring 2003 harvest has a fresh bamboo fragrance and a subtle, nutty taste with a long-lasting sweet and herbaceous aftertaste. Brewing Recommendation: Use 2 tablespoons per 6 oz cup. Heat water until steaming. Let steep 3-4 minutes. Good for multiple infusions.