White Tea

WHITE TEAS ARE THE LEAST PROCESSED OF ALL TEAS. WHITE TEA IS MAINLY HARVESTED IN FUJIAN PROVEDENCE, CHINA.  HOWEVER, MORE RESENTLY IT HAS BEEN PRODUCED IN EASTERN NEPAL, TAIWAN, SOUTHERN SRI LANKA AND INDIA.

 

 

Green tea is considered to have originated in China, but its history also traces back to Japan as well.  Although tea is grown and produced all over the world, the most widely consumed teas are from countries where it originated: China and Japan.

 

Process:  Buds or buds enclosed in baby leaves are plucked very carefully.  This careful process is done to avoid the bruising or crushing of the leaf cells.  The leaves are then allowed to wither or dry slowly in the sun or indoor under monitored temperatures and humidity.

 

The number of leaves along with the bud that is processed determine the type of white tea.  Most commonly are Silver Needles and White Peony.  Both teas are processed the same except White Peony has the next two leaves along with the bud.

 

 Flavor: 

White teas flavors tend to be subtle, mild and delicate.  Some say at first white tea may seem tasteless.  However, after a while, tea enthusiasts will notice a vaguely sweet flavor and/or if not over-brewed, a delicately perfumy taste that is nice and light.

 

Caffeine:

 

White tea is typically thought to contain lower levels of caffeine than green or black tea.  Original white tea from Fujian regions of China have been shown to be lower in caffeine than other teas.  However, with other tea plants from around the world are being cultivated for white tea the caffeine levels may not be as low.  Therefore, the caffeine levels are dependent on various factors, including where the plant was cultivated, how the tea was processed and how it is brewed by the tea enthusiasts.