Down to a T - White Tea

General Info
Origin: Camellia sinensis
Taste: floral, honey, fruity, mild, subtle, delicate, sweet.
Caffeine level: Typically lower than green tea.
Storage: Keep somewhere dark and cool, away from heat, light and moisture. Keep away from coffee and spices. If exposed to light, store in opaque and airtight containers.
Best before: Up to a year after its purchase.

Most popular:

• Bai Mudan. Bold and powerful flavor.
• Bai Hao Yinzhen. Soft and subtle flavor.
• Shoumei. Resembling light oolong tea, strong flavor.
• Bai Hao Yin Zhen. Also known as “white hair silver needle”. Only made from the top buds of the camellia sinensis plant. Most expensive form of white tea.
  

White tea was the first type of tea that I ever liked. It’s not hard to appreciate; with its light color, its sweet, inviting smell and its subtle taste, even the biggest tea sceptical would fall under its spell. Even so, white tea is often forgotten. It stays hidden in the shadow of its bolder and stronger brothers, Black Tea and Green Tea. But behind its delicate and shy exterior is hiding the most valued and precious form of tea.

History
During the era of the early Chinese imperial dynasties (600 to 1300), a tea custom was put into place, a bit like a tea tax. Every year, the citizens would have to offer their finest tea to the Emperor, as way of tribute. That was the time when tea cultivation was thriving and the art of drinking tea was becoming more and more valued. People would start planting tea gardens, often in secret, like a treasure you keep close to your heart. In these gardens, they would cultivate the buds of the camellia sinensis in the spring, long before these would turn into leaves. After steaming the buds, they would delicately rinse them with spring water, air dry them meticulously and, finally, they would ground them into the finest of powders. Whisking that powder into hot water gave a tea of incredible fineness and value. That tea was specially made for the Emperor, like the Emperor Huizong of the Song Dynasty (960 – 1297).

Even though the art of making this warm beverage changed slightly over the years (only to be perfected, of course), white tea still remains the most valued and freshest tea you can find. It was named after the white fuzz that covers the buds of the plant, making it look like a white, fluffy little jewel.

The making
White tea is mainly cultivated in China, more specifically in the Fujian province. Over the years, the harvesting has expended to Eastern Nepal, Taiwan, Thailand Galle and Northeast India.

The thing that sets white tea apart from the other types of tea is that it isn’t rolled or oxidized. Just like during the Chinese imperial dynasties, the young buds are carefully cultivated by hand. Only the buds with lots of white hair (the fuzz that gives white tea its name) can make a tea of the highest quality. Instead of being oxidized or rolled, like the leaves destined for black or green tea would be, the buds are simply left to wither for about 72 hours. They dry in a controlled environment, either by air or solar drying. Without any additional processing, the leaves are ready to be infused in hot water and expertly savored.

White tea is the type of tea that is the least processed. The fact that it is not oxidized takes away the sharp taste that is typical to black or green tea. Instead, only the sweetness and delicacy remain.

Proper Use
Tea in general has been known for its possible health benefits. Like I explained in the Green Tea post, the effects of tea on the body haven’t all been scientifically proven, but it definitely doesn’t hurt (when used in reasonable amount). Plus, tea has a diuretic effect that can’t be ignored and that helps to clear skin and eliminate toxins. White tea contains polyphenols as well, which are the phytonutrients behind the positive effects of green and black tea. The concentration of polyphenols varies with each type of white tea, but in some instances it can be as high as it is in green tea, which is believed to be the tea with the most health benefits.

Since white tea leaves are so fragile, you want to make sure that you buy the best quality possible. This is not some tea you can just pick up anywhere; actually, it’s the type of tea you might want to splurge on to ensure that you get nothing but the best. Also make sure that the leaves are fresh and that you’re not buying old stock, as this could considerably alter the taste.

Lastly, white tea can be steeped multiple times if you wish to re-use the same bag (this tea is so good, I don’t see why you wouldn’t want a second cup). Techniques to do so vary, but I recommend simply lowering the water temperature of a couple degrees compared to the first infusion, and letting it steep for slightly longer (a couple seconds). To find out how to brew the perfect cup of tea, check out my Perfect Cup of Tea post. Since white tea has such a delicate and sweet taste, it is best enjoyed plain, in your favorite cozy chair.

To sum up, don’t overlook white tea because it is said to be “fragile”. Only the leaves are and when brewed correctly, white tea can be a magical experience. When savoring it, I think it’s important to remember the history behind it, and be thankful for the knowledge and expertise that brought this precious tea into our cup.

Enjoy.

Much love,
-TM-

References: www.teatulia.com/tea-varieties/what-is-white-tea.htm