W-TW-013

Taiwan White Tea

台灣白茶

Large-leaf white, from Hualien, Taiwan.

White tea

Taiwan White Tea is strongest on sweetness, smoothness and aroma intensity. Typical tasting words: honey, magnolia, apricot, cooling menthol, cinnamon. A modern style developed in the 2010s by Taiwanese producers adapting cultivars such as Ruby 18 to white tea methods. Grown in limited quantities, often sought out by oolong enthusiasts for its aromatic complexity.

Also known as Formosa White Tea and Taiwan Bai Cha.

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The profile

Taste, 0 to 5

sweetness4bitterness1astringency1umami1brightness2body3smoothness4aroma intensity4finish length4

Flavour families, 0 to 5

floral3fruity3vegetal0marine0nutty0toasty0malty0honey4spicy2woody1earthy0smoky0creamy1citrus1stone fruit2tropical0cocoa0caramel0

Facts

Origin: Hualien, Taiwan
Plant: Camellia sinensis var. sinensis, TTES No. 18 or Qing Xin
Harvest: spring to early summer
Elevation: mid
Oxidation: 10 to 25%
Roast: unroasted
Leaf: bud and leaf
Price band: premium
Availability: specialist
Ageing: worthwhile
Forgiving to brew: 4 of 5
L-theanine: moderate

Made by: long indoor withering, then gentle panning, then low-temperature drying.

Caffeine

A cup of Taiwan White Tea carries a typical estimate of 35 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	80 to 90 °C	3 min, 4 min, 6 min
Gongfu, 100 ml	5 g	85 to 90 °C	25 s, 30 s, 40 s, 55 s, 75 s, 100 s
Cold brew, 250 ml	3 g	Fridge	8 to 12 hours

Up to 7 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
afternoon
meditation
relaxing

Pairs with pastry, sweets and fruit. Milk: no. Iced: yes. Sweetener: no. Good for beginners: yes.