White TeaWhite tea, like the other main teas, is unique in its own right. It originates from the Fujian province of China and its leaves come from various tea estates. The name refers to the silvery white hairs found on the buds of tea.Low heat and no rolling are key to the manufacturing process. The leaves must first undergo a long withering period, during which time enzymatic reactions in the leaves advance under the appropriate airflow, humidity, and temperature. The purpose of this process is for the leaves to mature correctly with the smallest amount of oxidation possible. Young tea leaves and buds are used in white tea. These contain a lower amount of caffeine than older leaves. Therefore, white tea has less caffeine than green tea. Chinese White Teas:• Bai Hao Yinzhen: Also known as Silver Needle, this tea should be uniform in shape and not have stems or leaves. The highest grade of this tea should be fleshy and bright with little white hairs.• Bai Mu Dan: Also known as White Peony, this tea is a step down from Bai Hao Yinzhen. This tea includes the bud and tea leaves, which must be covered in white down. • Gong Mei: Also known as Tribute Eyebrow, this tea is a lower grade than Bai Hao Yinzhen and Bai Mu Down. • Shou Mei: Also known as Noble and Long Leaf Eyebrow, this tea has the strongest flavor of the white teas. Shou Mei is the fourth grade of white tea. Other White Teas Grown Outside of China:• Assam White: Grown in the Assam region of India.• Ceylan White: Grown in Sri Lanka. • Darjeeling White: Grown in Darjeeling, India. PreparationTo prepare white tea, add 1.5 teaspoons to each cup of water. Water should be at 80 degrees Celsius (180 degrees Fahrenheit), which is less than boiling. Tea should be steeped for two to three minutes.
|
