Silver Tips White Tea

White tea is the least processed of all tea types — the silver bud is simply plucked, withered in cool shade, and dried, with no rolling, no CTC, and no firing. What you taste is pure leaf with virtually no human intervention beyond the careful hands of the plucker. At Kaircombai, the silver bud pluck happens for three to four days each spring, when the new growth is covered in fine white hair and the bud has not yet opened. The total annual production is under 20 kilograms of finished tea.

The cup is extraordinarily light: pale gold to almost water-clear, with an aroma of fresh hay, white flowers, and a faint natural sweetness that requires no sugar to be pleasant. Caffeine content is among the lowest of any tea grade — white tea buds contain significantly less caffeine than the two leaves typically used in black or green tea manufacture, making this suitable for those sensitive to stimulants or seeking a late-evening cup.

Temperature discipline is essential. Water above 78°C will destroy the delicate compounds and produce a flat, vaguely bitter cup. We recommend 70–75°C — rest a boiled kettle for four to five minutes before pouring. A single steep of three to four minutes is ideal; a second steep is possible and yields a cup nearly as good. Use a clear glass and drink without milk. This is a tea you observe as much as you drink.