What is white tea?

How is organic white tea processed?

This type of tea is rare and also comes from the Camellia sinensis plant. It is hand-picked in the spring, with the utmost care. Unlike other teas, the downy buds and leaves undergo no further processing.

As with green tea, drying takes place immediately after plucking, generally in the open air. This is often done in spring or early summer. Like the bud, this tea produces a barely colored infusion with a mild, delicate flavor. Two main qualities stand out on the market: Bai Hao Yin Zhen and Bai Mu Dan.

Bai Hao Yin Zhen (silver needles with fine white hair) is the most famous of white teas. This is imperial plucking, with only the unopened buds, with their Edelweiss petal-like down, selected.

Bai Mu Dan (or Pai Mu Dan) white tea

As close as possible to the fresh plant, white tea is simply dried and packed after plucking. Some go through a withering stage. Bai Mu Dan (or "white peony"), for example, undergoes a preliminary withering stage.

The result is a refined, refreshing tea. It is low in tannin and tea. It can be enjoyed at any time of day, particularly in hot weather.

Picked with the utmost care, this tea combines young shoots and spring buds with a soft, cottony appearance. The infusion is long on the palate, releasing a tart, fruity aroma reminiscent of quince. The whole is matched by a sweet and original note of carrot. An excellent harvest, fresh and incomparable!

Tasting white tea the traditional way

Like all teas, white tea can be enjoyed in the traditional way.

Traditional Chinese accessories are ideal for tasting and fully appreciating the flavor of organic white tea. These are the Gaiwan (or Zhong).

Here are the tasting steps:

1. Rinse the gaiwan / zhong in hot water.
2. Place the tea leaves in it.
3. Quickly wash the leaves and use this water to heat the cups.
4. Pour the water at the right temperature. If the water is too hot, cover the leaves with cold water to avoid burning them and to obtain the right temperature.
5. Leave to infuse for 2 to 3 minutes. Lightly stir the leaves with the lid.
6. Pour into cups and enjoy!

Prepared in this way, it will reveal all its subtle flavours. If you leave it to infuse the first time for 2-3 minutes, as described above, you can infuse the same leaves a third and fourth time. As the leaves gradually open up completely, they will reveal their full range of fragrances.

For classic service in a porcelain or cast-iron teapot: 2 to 3 grams of tea for 25 cl of water. Water temperature can range from 75° to 80°. Infusion time is between 5 and 7 minutes. The same white tea leaves can be infused 2 to 3 times in this way.

For all teas: the smaller the container, the greater the diversity and quality of flavors.

Fair trade and the VAN CHAN cooperative

The Van Chan cooperative offers Vietnamese teas from the villages of Suoi Bu, Ta Nanh and Lien Son. They are located in the province of Yen Bai in north-western Vietnam.

The climate and soil type are virtually the same as in Yunnan. It is the H'Mong and Dao ethnic minorities who harvest tea in the rainforest. This is done by climbing the original old tea bushes, which can reach up to 8 m in height.

The leaves are then processed on site or in tiny, rustic factories. The work is guaranteed to be entirely manual. Tea production in these villages is an alternative to the opium cultivation that was so popular in the past. It also contributes to the survival of the region's mountain people.

This tea cooperative has been Fair Trade certified since 2006.