White Hair

About this tea

White Hair (Bai Hao) represents one of the original white tea styles from Fujian Province, named for the abundant silvery-white down covering the leaves and buds. Dating back to the Qing Dynasty (1644-1912), this traditional grade sits between premium Silver Needle and everyday whites, offering exceptional value for daily drinking. The name literally translates to 'white down,' referring to the fine hairs that indicate careful processing and high quality.

Production uses a combination of buds and young leaves from traditional Fuding Da Bai cultivars, picked when the white down is most prominent - typically early morning after dew evaporates but before strong sun. The plucking standard varies but generally includes one bud with one or two leaves, providing more body than pure bud teas. Traditional sun-withering for 24-36 hours develops the characteristic sweetness, followed by gentle indoor drying that preserves the white hairs. Some producers use bamboo baskets for withering, adding subtle bamboo notes.

The flavor profile balances sweetness with vegetal freshness: initial honey-like sweetness flows into fresh hay and young vegetable notes - sweet pea shoots and cucumber. The abundant white down creates a smooth, almost creamy texture with no astringency. There's a characteristic cooling sensation and clean finish that refreshes the palate. Well-made White Hair exhibits subtle umami undertones and a lingering sweet aftertaste. The liquor is pale yellow-green with exceptional clarity.

Brewing recommendations: Use 1 heaping teaspoon (4g) per 250ml cup with water at 85°C (185°F), steeping for 4-5 minutes. The delicate hairs require gentle handling - avoid vigorous stirring. For gongfu style, use 3-4 grams with multiple short infusions. This tea easily yields 5-6 infusions with consistent flavor.

Excellent as a daily white tea - sophisticated yet affordable, delicate yet satisfying. Pairs wonderfully with light snacks, cucumber sandwiches, melons, and green salads. Also complements Asian cuisine, particularly dim sum and sushi. The low caffeine content (19mg) makes it suitable throughout the day. In Traditional Chinese Medicine, it's valued for its cooling properties and consumed in summer for refreshment. The visible white hairs are considered a mark of quality and careful processing.