WHITE TEAS

In its original and purest form, white tea comes from the bud-sets of certain varieties of the China bush grown in the Fujian Province and is picked in early Spring. A bud is the youngest growth of the plant, and after it is picked, it’s withered and bake-dried locking in order to maintain White Teas’ delicate composition. Like other teas that are region-specific and have limited growth periods, it is often rare and costly, but the robust and unmistakable taste is worth it.

White tea’s flavor often carries a revitalizing touch that ushers certainty in what you’re drinking that few other teas can match. White tea’s distinct profile is one of the reasons its popularity is steadily growing. The tranquility white tea delivers is unmistakable; its effects are only matched by the solace and wonder of nature itself. In many cultures, the tastes of white tea are so distinct, the seasons of Spring and Summer only fully arrive after White tea is brewed, steeped, and enjoyed.

Recently, another class of white teas has developed called new style leaf white tea, which is also grown in Fujian as well as the Anhui Province in China and in Nilgiri in India. The wider availability of white leaf tea has resulted in some experimentation with flavorings. When married with the natural refreshment white tea provides, ice and a light breeze remind us of how iced tea is synonymous with the beauties of summer.

Steep for three minutes or less.
Most of the new style white leaf teas contain some bud-set, varying from 25 to 40 percent, but all comes from the earliest plucking of the most tender leaves. Use very hot water considerably off the boil at 185 degrees for optimum results.

Caffeine content: 6-25 mg per 8 oz. cup

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CURIOSITIES

Legend tell us that in the days of early Chinese emperors, only virgins
wearing silk gowns were allowed to pluck the bud sets that would become
white tea.

Tea leaves have an antiseptic and astringent effect. Gargling with tea kills germs, or use it as a topical astringent.