Love at the second sip: why white tea is worth a try

While matcha and green tea get a lot of attention on social media, white tea has so far stayed rather inconspicuous. The German Tea and Herbal Tea Association believes this could change, according to a press release dated March 9, 2026.

White tea is made from the young buds and leaves of the tea plant Camellia sinensis and is hardly processed. The leaves wilt for 24 to 72 hours in a shaded, well-ventilated environment and are then dried in the sun or at low temperature. This keeps the silvery down on the buds intact, and the aroma is mild, slightly sweet to floral. White tea is only lightly fermented, about 5 to 10 percent, contains fewer tannins and less caffeine than green tea, and is rich in antioxidants such as catechins and polyphenols.

For brewing, the association generally recommends water at 70 to 80 degrees Celsius. Beginners are pointed to Pai Mu Tan (floral, from the province of Fujian), the stronger Shou Mei, and the special variety Silver Needles. Kyra Schaper of the association describes the restrained mildness as a surprise for anyone who usually drinks black or green tea.

I find the idea appealing that some teas don't win you over with the first sip, but only with the second. For anyone who wants to slowly feel their way toward subtle aromas, this is a good place to start.

Source: Deutscher Tee & Kräutertee Verband