White tea is one of the six main categories of Chinese teas.

Origins and manufacture:

White tea originated from the Fu Ding area in Fu Jian province, southern China and has been produced for close on a millennium.

There is a tea plant unique to this area called ?Fu Ding Da Bai Cha? (Fu Ding big white tea). Its leaves are strong with a needle shaped tip when unfolded and are covered by small white fur.

White tea is one of the least processed teas. Its manufacturing process is generally divided into two steps: ?withering? and ?dehydrating?:

? ?Withering? is highly depend on the weather at the time and may be conducted indoors or out in the sun. The result is a leaf that is no longer ?crisp?. Yellowed or odd shaped leaves, stems etc are removed at this stage.

? ?Dehydrating? is a process involving application of medium grade heat to remove 95% of the water content.

White Tea production, unlike other tea categories involves no ?baking?, ?rubbing? or ?shaping? procedures.

White tea is therefore one of the most lightly processed teas, minimising oxidization and enzyme breakdown. White tea leaves maintain their original white fur covering - which augments the flavour.

White teas are in fact lightly fermented. ( ie claims made that white tea is unfermented are strictly not true)

White teas have been traditionally used in Chinese culture as being food and medicine. Studies have shown it increases the lipoproteinlipase activity in the human body to increase the metabolism rate and decrease the energy intake from food. Other health benefits include: reduced body cholesterol level; cancer preventive; detoxifying; anti-inflammatory; and prevent heat stroke. It also has a high level of Vitamin A.

Preparation:

If available use a teapot made of clear glass, or a drinking glass (heat resistant of course) to allow watch the leaves unfold:

1.Warm the vessel by washing with boiled water.

2.Place 1/2 tea spoon of the tea leaves per cup.

3.Add boiled water and leave (don't put a lid on whilst brewing) for 3-5 minutes before serving.

4.Up to 4 repeated infusions are possibly simply by adding hot water.

Flavoured White teas:

These are usually made of inferior quality teas. The additives are used to mask this lower quality or staleness.( note : when tea becomes oxidized, it results in a bitter taste. Additional flavors such as lemon, spices flower or fruit are then added to overcome this bitterness).

Flavoured white teas have the following additional disadvantages:

1.the original delicate flavor is covered and there can't be appreciated.

2.the additives used are generally cheaper than the white tea, diluting its price and value.