White Tea

White tea is not a reference to black tea with milk. It applies to a rare & particularly healthy variety of tea derived from the Camellia Sinensis plant.

Primarily produced in the Fujian province of China, the most tender leaf buds, covered in silvery downy hairs, are hand plucked just 3 days a year in early spring. Simply steamed & dried, this produces a very pure tea form that infuses to provide an exceptionally pale liquor with a fresh aroma and a mellow sweet velvety flavour with none of the grassy undertones of green teas.

Research suggests that due to their purity, white teas may be even higher in health promoting properties than green teas. They are low in caffeine & particularly high in free-radical-fighting antioxidants as well as other desirable vitamins & minerals.

Best brewed with slightly cooled water (70-75°C) white teas should be made using 2 teaspoons of leaves per cup & withstand longer infusion times (between 7-10minutes).

Some of the more renowned white teas include silver needle, pai mu tan (white peony) & jasmine silver tips.