WHITE TEA - BAI CHA - 白茶

White Tea comes from the same plant, Camellia Sinensis, as all teas. The difference is White Tea is the tea that is processed the least. Also, it is picked over a few weeks in early spring, when the young, succulent tea buds are covered in fine white down. Once reserved for the emperor of China, White Tea is revered for its delicate flavor and health benefits.

The White Teas at Bamboo Mist Tea, LLC came from an area over 2,000 feet in elevation near Guan Yang in Fuding, Fujian Province, China. Known for its mountainous terrain, misty peaks, and exceptional teas.

White Tea has the fewest steps in its production. There are 5 simple steps:

  1. Harvesting: Young and tender tea leaves from the upper part of the tea plant are plucked in early spring when the leaves have a white downy fuzz.
  2. Withering: Tea leaves are spread out in a thin layer on aerated bamboo trays to allow moisture to evaporate. Gentle oxidation enhances flavor and aroma. 
  3. Drying: Exposing the leaves to sunlight to remove any remaining moisture and stops oxidation.
  4. Rolling (Optional): Dried tea leaves are rolled to break down their cellular structure and release flavor. Makes a sweeter tea like our 2012 White Tea.
  5. Aging (Optional): High-quality teas can go through microbial fermentation during aging which develops additional complexity and depth of flavor.
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Silver Needle (Bai Hao Yin Zhen)

Silver Needle

  • Region: Picked early spring in Fujian Province, China
  • Leaf: Unopened buds covered with fine white hairs (“hao”)
  • Flavor: Light, delicate, sweet, with notes of honeysuckle, melon, and fresh hay
  • Aroma: Soft, floral, and refreshing

Note: Considered the highest grade of white tea.

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White Peony (Bai Mu Dan)

Bai Mu Dan

  • Region: Picked spring in Fujian Province, China
  • Leaf: One bud and two young leaves
  • Flavor: Stronger, slightly nutty and fruity with floral undertones
  • Aroma: Fresh, sweet, and lightly woody

Note: More body and color than Silver Needle. More complex and can be aged.

Bamboo Mist Teas
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Tribute Eyebrow (Gong Mei)

Gong Mei

  • Region: Picked late spring in Fujian Province, China
  • Leaf: Older leaves and fewer buds than White Peony
  • Flavor: Earthier, more full-bodied, with hints of honey, apricot, and herbs
  • Aroma: Rich and warm with aged sweetness

Note: Considered everyday white tea with a robust character.

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Longevity Eyebrow (Shou Mei)

Shou Mei

  • Region: Picked summer in Fujian Province, China
  • Leaf: Late-harvest (summer) white tea, using mature leaves with minimal buds
  • Flavor: Deep, mellow, and slightly woody; develops a darker liquor
  • Aroma: Dried fruit, honey, and oak

Note: Sometimes aged; darker and stronger than other white teas.