White tea from Taiwan?
There are actually several cultivars in Taiwan that are suitable for producing white tea. But few people did it, as the prices could not compete with the white tea from China. With China’s dollar increasing its value and the surging economy, many things from China are not dirt cheap anymore. Pu-erhs as a great example, and also better-grade Wuyi yen cha easily cost more than Taiwan’s premium high-mountain oolong.
My partner were surprised to receive an order of white tea from a Japanese customer. After a month’s search for raw leaves to make white tea, he found an organic-certified (MOA) Chan Shin Tea Farm in Nantou, Taiwan. They have a section of Taicha #17 – alias Bai Lu (White Egret). Satisfied with the growing condition and reasonable cost, he purchased the right to harvest the whole section in June. You can click the image to see the making of Bai Lu.
When I knew the opportunity, I was excited and asked him to set aside 3 jins for me. The tasting note can be found on the Hou De page.
Summer is a great time to enjoy white tea. Aside from all the health benefits marketed for it, I enjoy this white tea as a refreshing and light alternative to oolongs and pu-erhs. And, most important of all, I feel safe to let my family and dear customers enjoy it!
Guang 
Why could be the white tea dangerous ??
Err.. I don’t use the word “dangerous” on white tea. I just said I prefer to be more careful when selecting white tea, for two reasons: (1) It’s white, because it is very hairy. And those tiny hair tend to absorb and retain things, and (2) It’s indeed very little processed. Some processing steps, especially roasting, can help to reduce unwanted residues on leaves. White tea is little processed, which means it has less chance to get rid of unwanted residues.
Interesting…white tea from Taiwan I havent heard of before. Wonder how different it is from the rest with regard to steepability.