White tea

Pure and unspoiled by oxidation white tea comes for the same camellia sinensis leaf plant as green tea, black tea and oolong tea. White tea is derived from younger leaves and buds that are inherently lower in caffeine than older leaves. After a very short fermentation the leaves are fast dried leaving all the active ingredients of the tea plant untouched.

White tea has a very distinctive taste. It differs from the grassy notes of green tea and is more delicate than the fruity and decisive taste of black tea and oolong tea. The taste of white tea is described as very light and delicate with a hint of sweetness.

It’s quick processing and absence of oxidation and fermentation assure that white tea has more active ingredients and cancer fighting antioxidants than green tea. So white tea is more indicated for the health conscious tea drinker.

This variety of tea should be brewed or steeped at a lower temperature compared to other teas. In our experience a brew in 60C or 140F water for no more than 3 minutes produces the ideal brew.

Some special properties of white tea:

• antibacterial and antigerm properties
• promotes oral hygiene
• anti fungal action
• very high content of cancer fighting antioxidants and polyphenols
• low content of fluoride

White tea comes in a stunning number of varieties with poetic names:

• golden moon
• silver needle white tea
• white peony
• white cloud

The main producers of white tea are China and Japan and the Indian province of Darjeeling.