Grind the youngest buds and leaves of the tea plant, Camellia sinensis, fine enough and this is what you get: a pale, smooth powder with a flavour built on subtlety rather than intensity. White tea starts out less processed than green tea to begin with — the leaves are handpicked and simply dried, never steamed, pan-fired, or rolled — so it keeps more of its original character before it ever reaches the mill. That gentler start carries through into the cup: light and grassy, with soft earthy undertones, a trace of floral sweetness, and notes that drift toward stone fruit and even coffee on the finish. The texture reads as smooth and silky rather than sharp or bitter, with a naturally sweet finish rather than any bitterness.
Tea & Coffee grinds the leaves on traditional stone mills, the way matcha has always been made, which keeps the powder fine without bruising the flavour. Because the leaves are picked young and handled minimally, less oxidised and never fermented, the tea is traditionally held to carry richer levels of antioxidants, vitamins, and minerals than more heavily processed teas, though how much of that survives into the cup is a matter of degree rather than certainty. White tea also tends to run lower in caffeine than green tea, so this has long been drunk as a steadier, less jittery lift, and some who drink it describe it as calming as much as energising.
To prepare it, whisk a teaspoon of powder into a small splash of water cooled to around 75°C until it turns smooth and frothy, then top up with more hot water to the strength you want. It is best enjoyed on its own, without milk or sweetener, so the delicate grassy, floral character stays in front rather than getting masked.
