White and green teas are both commonly touted for their minimal processing and beneficial antioxidants. Many sources cite differences in processing, caffeine, or antioxidant levels as defining features between the two types. But among dubious health claims and heavy marketing, it can be hard to tell what, exactly, makes these two types of tea so different. Most teas categories, including green teas, are defined by the steps used in processing, but the definition of white tea is a little more specific. In this post, we’ll break down the differences between the two styles based on the four components of any tea’s identity: variety, provenance, harvest date, and craftsmanship.

The advantages of drinking green tea are nothing to scoff at, but brewing the leaves in water only extracts a portion of the available nutrients and antioxidants. To get the most out of your green tea leaves, you can also eat them!

For the best flavor and maximum nutritional value, it’s best to seek out green teas made of the young buds of the tea plant that are picked in the springtime. These baby leaves are naturally sweet and tender, much like baby spinach or arugula. In Hangzhou, where high quality green teas are an integral part of local culture, some tea drinkers are even known to eat the leaves straight from their cup after brewing.

Understandably, many tea drinkers are concerned with the amount of caffeine in their cup. While some of us rely on a dose of caffeine to get moving in the morning, others need to limit their intake for a good night’s rest. Either way, estimates of caffeine level based on broad tea categories may seem both logical and convenient. As with flavor, we are psychologically predisposed to associate caffeine levels with a visual cue like color.

Unfortunately, the basis for these estimates is flawed. Despite the wide range of colors, aromas, and flavors, all tea leaves have their origins in the same species, and caffeine content remains relatively stable throughout the crafting process. Therefore, black tea does not have the most caffeine, nor does white tea have the least. 

Jasmine tea has been a luxurious treat for the Chinese aristocracy since the Ming Dynasty, when fresh, loose, leaves started to gain popularity. But to many tea purists, it can seem like a cop out - a fragrance added to mask the flaws of sub-par tea leaves. The truth is that jasmine teas, like all other tea types, are made in a wide range of quality levels, including both opulent delicacies and inferior imitations.

It’s been proven many times that color can dramatically influence our perceptions of flavor. For example, adding dye to a white wine causes tasters to describe the flavors of red wine. This psychological quirk makes sense in the context of ripening fruit or vegetables, but doesn’t apply equally to all foods and beverages in our modern world.

In the context of tea, the association between color and flavor seems logical enough at first. You may know, for instance, that steeping tea leaves in hotter water, or leaving them to brew for a longer amount of time, will generally increase the intensity of both color and flavor in the cup. But this logic breaks down as soon as we start to consider a broader selection of teas. While the varying levels of oxidation between tea categories does produce a wide range of flavors, the differences between them can hardly be compared on a linear scale, much less one based on color.

In fact, despite the fact that some of the finest green and white teas barely have any color to the liquor at all, the impact of flavor is undeniable on the tongue. For these teas, the lack of color in the brew is actually a sign of high quality flavor.

Traditional tea farms in China and Taiwan usually occupy land passed down through the generations, along with the skills needed to grow and craft tea. In historic tea producing regions, the farmers often maintain traditional growing methods and craftsmanship as well. Limited by relatively small land area, individual family farms are incentivized to focus on quality instead of quantity, since quality examples of traditional styles from famous regions are highly coveted.

Most independent farmers take great pride in the reputation of their tea and their land, and seek sustainable growing methods that they can continue to pass down to their descendants. This includes finding natural ways to control pests, without using toxic insecticides. Here are a few of the natural methods we’ve seen traditional farmers using to manage pest threats.

Day to day, finding the time to really relax and enjoy the moment is challenging, but essential. After a long day at work, a rejuvenating routine is a great way to unwind or recharge for personal projects. That’s why building a habit around the process of brewing gong fu cha, or Chinese tea brewing, is perfect. Tea provides both stress relief and gentle energy, and can give you the focus you need to leave the workday behind and start fresh.

Learn the basics of brewing gong fu cha >>

For some however, the process of preparing your tea, water, and teaware after a long day at work can seem like too much of a hassle to even begin. Here are some ideas on how to make gong fu tea a natural and easy part of your day.

In today’s fast paced world, it can seem like there are never enough hours in the day. There is no shortage of tips and tricks designed to increase productivity, and make the best use of each available moment.

Tea is a commonly lauded productivity tool, drawing attention mostly as an alternative to coffee. But the reasons behind these recommendations are often poorly explained. Given the proliferation of dubious claims regarding medicinal uses for tea, it is reasonable to be skeptical.

Fortunately, this particular claim is perfectly valid. A daily brew is likely to decrease fatigue, while improving focus. Here are a few ways that tea can help you be more productive throughout the day.