White teas are the most delicate and least processed of all tea types. Many white teas on the market are flavored with jasmine, as few palates are able to discover the range of flavors found in this variety. In general, white teas are light and smooth, with little body or color, but interestingly complex.
This is because this type of tea is made only from the tender shoots of the plant, or from the buds and first young leaves. In the spring, after resting for the winter, the plant sends a burst of nutrients to the new shoots, along with an increased amount of glucose, to allow those shoots to develop into leaves, giving the tea a much more delicate and sweet flavor.
The tea plant provides the buds with a fine layer of fuzz or hairs called "trichomes" or "pekoe," which protect the buds from the sun and insects. This fuzz is what gives white tea leaves their silvery-white appearance. White tea was originally produced in Fujian Province (China), although some other Chinese provinces and other countries now produce it, such as Sri Lanka, Darjeeling, and Hawaii.
White tea making process
The production of white tea begins with the harvest. White teas are made from the plant's buds only, or from the buds and one or two young, tender leaves. Buds are leaves that have not yet developed. A bud will gradually turn into a leaf in 8 to 10 days.
White teas are expected to be unoxidized, so it's very important that the buds and leaves are not bruised or cracked during harvest. Cracking breaks the cells and causes oxidation. White teas are then harvested very carefully, and sometimes selected buds are cut from the plant with small scissors.
Since white tea is not subject to fixation (a process that deactivates the enzyme that causes oxidation), a very gentle, natural oxidation sometimes occurs. After careful harvesting, the buds and leaves are withered and dried naturally in the sun for 1 or 2 days, then taken to a drying room, where they continue to wither and dry for another 3 or 4 days. They must always be handled with great care.
Types of white tea, origin and preparation
- Yin Zhen Silver Needles (Fujian, China) Water temperature at 75-85 degrees and 3-5 minutes of rest.
- Pai Mutan (Fuji, China) Water temperature at 75-85 degrees and 3-4 minutes of rest.
Main Properties of White Tea
The benefits of white tea are many. It is one of the most antioxidant-rich teas, and its caffeine content is very low compared to green tea . It boosts the body's defenses, and its continued consumption reduces the risk of cardiovascular disease and cancer. It lowers blood cholesterol levels, especially low-density lipoprotein (LDL), protects against cavities, helps combat fatigue, prevents infections, stimulates memory, and strengthens capillaries.
It's also a natural drink that doesn't cause weight gain because it contains no sugar or calories, and it speeds up the metabolism, helping to reduce body fat. It's an excellent cleanser and detoxifier, and it stimulates digestive secretions, making it easier to digest fatty foods.
Precautions when consuming white tea
As for white tea, no clear contraindications have been found. The only thing we could emphasize is that people allergic to white tea should avoid it. Try to choose the highest quality tea, such as Tétique organic white tea .
Jessica's video about white tea and its properties
At Tetique, we are proud to offerloose white tea for cafes and hotels. Our white tea is of the highest quality and carefully selected to ensure a unique and exceptional flavor experience. We offer a wide variety of loose white tea options, allowing you to choose the one that best suits your business needs. Whether you're looking for a classic white tea or a specialty blend, Tetique has it all; we are the leading white tea supplier . If you want to bring the best selection of teas to your business, don't hesitate to contact us. We are here to help you offer the best experience to your customers.
