An unexpectedly delicate and subtle tea, white tea is truly within a class simply by itself. Continue reading to find out more about its background usage over the years.
White teas are the term utilized to describe uncured and unfermented tea leaves. Just as the green, oolong and black tea varieties, white tea emanates from the camellia sinensis plant. White tea is typically put through an easy drying process, unlike green tea-which is roasted within an oven or pan while being tuned constantly to make certain even curing-and Oolong and black teas, that are subjected to fermentation before curing.
White tea contains mostly the buds and young leaves in the plant, that have considerably lower levels of caffeine than older leaves. It’s for this reason that white teas are believed to have much less caffeine content than green teas.
White tea is grown in a number of places worldwide nowadays, but it is a certain specialty of Fujian province in China. There are a number of types of tea cultivators in the region, probably the most popular ones being Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha. White teas can actually be classified into a number of different grades, with respect to the different standards of picking and selection procedures which can be used.
It is said it particularly misfortune in China, poor people would serve their guests boiled water rather than tea. This may be explained the host in addition to their guests as “white tea” and they’d act as if the custom of serving tea towards the guests was performed as was usual. This gave rise to the use of the term “white boiled water” in mention of the plain boiled water in the united kingdom.
Many of the more common Chinese white teas are highlighted below.
Bai Hao Yinzhen or Silver needle. The highest grade of Bai Hao Yinzhen teas are characterized by fleshy, bright colored leaves which can be enclosed in tiny white hairs. The shape should be quite uniform, without having discernible stems or leaves. The finest types of Yinzhen are usually picked from between March 15 and April 10, if you have no rain that can otherwise damage the unopened buds. Bai Hao Yinzhen originates from Fujian Province in China.
Bai Mu Dan or White Peony. This tea is one step below Bai Hao Yinzhen tea regarding grading, and incorporates the bud and 2 leaves which might be enclosed in a superb, silvery-white down. This tea also arises from Fujian Province, China.
Gong Mei or Tribute Eyebrow. Here is the third grade of white tea available, and uses leaves harvested through the Xiao Bai or “small white” tea trees.
Shou Mei or Noble, Durability Eyebrow. This can be a fruity, furry white tea that’s a unique melange of tips and upper leaf. It features a somewhat stronger flavor than other white teas, having a striking similarity to Oolong tea benefits. Oahu is the fourth grade of white tea available and it is plucked later in the harvest season than Bai Mu Dan, which results in its somewhat darker color. This tea emanates from the Fujian and Guangxi Provinces in China.
Other white teas:
Ceylon White. This is the highly prized tea that’s grown primarily in Sri Lanka. Ceylon White tea typically commands much higher market prices than black tea that is certainly also produced in the area. This tea includes a distinctive light flavor with subtle hints of pine and honey, and exhibits a coppery gold color.
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