Green Tea vs White Tea: A Comprehensive Comparison

When it comes to popular teas, green tea and white tea are often top of mind due to their unique flavors, health benefits and cultural significance. Both types of tea come from the same camellia sinensis tea plant but differ in many ways such as processing, taste and caffeine content.

This article will compare the differences and similarities between green tea vs white tea so you can decide which one to add to your healthy diet.

Green tea is one of the most consumed teas in the world made from the leaves of the camellia sinensis tea plant. It has a light green color and fresh grassy flavor.

Chinese green teas such as Dragon Well, Chun Mee and Gunpowder have many unique characteristics and flavor profiles that differ from Japanese green teas.

Producers apply minimal processing to the tea leaves to preserve their natural qualities which is why green tea has a delicate flavor and health benefits. In China, producers pan fry green tea leaves to stop oxidation to preserve its color and taste.

Tea lovers drink green tea for its antioxidants and mild caffeine so it’s a popular choice. To experience the full range of flavors and health benefits, explore our carefully curated collection of green teas.

White tea is a delicate and minimally processed tea harvested from the same camellia sinensis tea plant. Harvesters pick young leaves and unopened buds covered in fine silvery hairs which gives the tea its pale color.

Farmers in China’s Fujian province particularly in villages like Fuding and Zhenghe harvest the best white teas producing high quality varieties such as silver needle and bai mu dan.

White tea has a subtle lightly sweet flavor and is praised for its gentle taste and health benefits. Minimal processing helps the tea retain many natural compounds that contribute to its unique profile.

The timing and method of harvesting in Fujian plays a big role in determining the quality and caffeine content of the final product.

Explore our exclusive lineup of white teas to experience these exquisite flavors and enjoy the many health benefits that high-quality white tea offers.

Farmers grow both green and white tea in China’s Fujian province where the climate and soil produce the best tea leaves. Fujian is famous for its white tea like silver needle and white peony which is mainly harvested in early spring.

Besides Fujian, white tea is grown in smaller quantities in neighboring provinces like Zhejiang and Anhui and in select regions of India and Sri Lanka but Chinese white teas are the most popular.

Green tea is grown in Fujian as well but in a wider range of regions within China and beyond. Major Chinese green tea producing areas are Zhejiang, Anhui and the mountainous regions near Hangzhou famous for its green tea like Longjing (Dragon Well).

Outside China, green tea is grown in Japan, Korea, Vietnam and other Asian countries each with its unique style and flavor.

Farmers harvest green tea multiple times a year with the first flush in early spring considered the best harvest. Subsequent harvests are in summer and autumn each with its own flavor profile.

White tea is harvested once a year in early spring when the young leaves and unopened buds are at their freshest and richest in flavor. Early season harvesting results in unique caffeine content and flavor profile compared to later picks.

Green tea leaves are usually light green in color, some are rolled into needle like shapes, others curl. High quality green teas have whole, intact leaves with a fresh look, lower quality green teas or tea bags have broken leaves or fine tea dust.

White tea leaves are more delicate and subtle, white tipped buds covered in fine silvery hairs that give the tea its pale yellow color when brewed.

Silver needle white tea has slender, needle like buds with a pristine, downy surface making it visually striking and easily distinguishable from green tea.

Full leaf white tea often includes both young leaves and unopened buds, which tend to be softer and lighter, emphasizing the minimal processing and gentle oxidation process that preserves their natural look.

Producers steam or pan fry green tea shortly after harvest to stop oxidation, to preserve the green color and vegetal taste. This involves applying heat to the freshly picked tea leaves which stops the enzymes from oxidizing.

Different regions and tea types apply heat differently, steaming is more common in Japanese green teas and pan frying in Chinese teas. This careful control of oxidation helps to keep the tea’s color, aroma and grassy flavor.

White tea producers air dry or dry with dry heat without any rolling or frying, minimal processing and oxidation. After harvest farmers simply wither and dry the young leaves and unopened buds naturally, either under sun or in controlled indoor environments.

This gentle approach preserves the fine silvery hairs on the buds and limits chemical changes in the leaves, which contributes to white tea’s delicate appearance and subtle flavor. Because producers apply so little processing white tea retains more of the antioxidants and nutrients that heavier processing would reduce.

When preparing green tea you usually keep the water temperature between 70-80°C (158-176°F) to avoid bitterness and steep for 1 to 3 minutes. Green tea generally requires lower brewing temperature than other teas to preserve the flavor and prevent astringency.

You steep green tea leaves relatively short to keep the tea fresh and slightly grassy. You can often infuse the tea leaves multiple times, each infusion will have subtle variations in flavor.

White tea being more delicate requires slightly cooler water, around 65-75°C (149-167°F) and longer steeping time 3 to 5 minutes to extract the subtle flavors without becoming overpowering.

Because of minimal processing white tea leaves are fragile and need gentle brewing conditions. You brew white tea multiple times, to enjoy the evolving flavor and aroma across the brews. Both green and white teas are tea infusions, you can brew multiple times to extract different flavors.

White tea has a delicate flavor that is lightly sweet with a slightly fruity taste, it’s a smooth and subtle brew. White tea is for those who don’t like bitter and prefer a more refined drinking experience, makes drinking tea a pleasure for many.

Green tea has a stronger flavor with vegetal and slightly astringent notes, often described as grassy or nutty, which can vary depending on the type and region of production.

Because harvesting is labor intensive and processing is minimal, high quality white tea, especially silver needle white tea, tends to cost more than many green tea varieties.

Green tea is more accessible and affordable with a wide range of price points depending on quality and origin.

Green tea has more caffeine than white tea, although both have less caffeine than black tea or oolong tea. Caffeine content varies depending on the tea variety and preparation method, but white tea’s lower caffeine makes it good for drinking later in the day or for those sensitive to caffeine.

Both green tea and white tea have antioxidants and polyphenols, naturally occurring plant compounds that researchers study for their antioxidant activity. These compounds support a balanced diet and healthy lifestyle.

White tea’s minimal processing preserves antioxidants that researchers have studied for their antioxidant properties and to support a balanced diet and healthy lifestyle.

Green tea releases its soluble bits into hot water quickly, which is no surprise considering how fast the leaves open up and start infusing a light green liquid. The longer you steep it, the more bitter it's likely to get.

White tea on the other hand tends to infuse more slowly because, well, it is minimally processed and uses those lovely intact buds and young leaves. Those buds take their time to unfurl and produce a pale yellow cup that's typically clear and has a very soft texture.

The temperature at which you brew many of the green and white teas is often kept low in order to preserve those delicate flavors - but even that can depend greatly on the style and leaf grade you're working with. And this is exactly what gives you a glimpse into how processing is able to shape up the final cup.

Both green and white tea make great choices for daily routines. Green tea has this lovely brisk, fresh flavor and moderate caffeine, while white tea is all about being softer and more delicate in taste. Ultimately, it comes down to your personal preference when it comes to enjoying your tea throughout the day.

If you are a fan of bold freshness and a slightly more energizing cup, you probably want to start with green tea. You can explore different styles, flavors, and formats in our best green teas to find one that fits your routine.

If you prefer something gentler, smoother, and naturally sweet, white tea is probably the way to go. Our best white teas roundup can help you discover delicate blends that are easy to drink every day.

Some beginners find that white tea is a mite milder in flavor and lower in bitterness - but of course taste preferences are always going to vary. Green tea is a good bet for those who enjoy a bit of fresh, grassy notes in their tea. And the good news is that both tea types offer a pretty easy entry point into the world of premium tea varieties.

If you like a good strong flavor and a moderate dose of caffeine, green tea is probably the way to go. But if you prefer something a little more subtle and a lighter drinking experience, white is a better choice. They're basically coming from the same leaves, but they each have a unique feel to them.

Catechins are naturally occurring compounds found in both teas that researchers examine for their potential to support a healthy diet. Catechin levels vary widely depending on tea variety, processing and brewing.

Studies show white tea catechins range from 14.40 to 369.60 mg per gram of dry leaf, while green tea ranges from 21.38 to 228.20 mg. Food science research analyzes the chemical composition and health effects of catechins in both white and green teas, which explains these variations.

It’s hard to say which tea is healthier as some white teas may have more catechins than green teas and vice versa. For example, White Peony white tea has nearly three times more EGCG than Silver Needle when brewed hot, but the difference lessens at lower temperatures. Overall, tea quality and brewing has more to do with catechin content than tea type.

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

The white tea vs green tea comparison shows the diversity within tea types. Both teas have unique flavors, caffeine levels and brewing traditions, they are both valuable additions to any tea lover’s collection.

Whether you like the stronger, vegetal taste of green tea or the milder, lightly sweet flavor of white tea, either one can be a fun way to try teas. Drinking tea can be a part of a balanced diet and healthy lifestyle.

Try different varieties, brewing methods and steeping times to enjoy more and find your perfect cup to your taste and lifestyle.

Ready to explore the world of green and white teas? Visit our tea store today to find a curated selection of premium teas that suit every palate and occasion. Start your tea journey with us and savor the delicious flavor of high quality tea!

• Comparison of catechin contents and antioxidant activities of white and green teas. https://pubmed.ncbi.nlm.nih.gov/20722909/

• Owen, G. N., Parnell, H., De Bruin, E. A., & Rycroft, J. A. (2008). The combined effects of L-theanine and caffeine on cognitive performance and mood. Nutritional neuroscience, 11(4), 193–198.
  https://doi.org/10.1179/147683008X301513