White tea
White tea
White tea (pronunciation: /waɪt ti:/) is a type of tea that is minimally processed and harvested before the tea plant's leaves open fully, when the young buds are still covered by fine white hairs, hence the name.
Etymology
The term "white tea" comes from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. The beverage itself is not white or colorless but pale yellow.
Production
White tea is a specialty of the Chinese province Fujian. The leaves come from the Camellia sinensis plant, the same one that produces green tea, black tea, and oolong tea. However, the leaves for white tea are harvested at a younger age than for the other teas.
Types of White Tea
There are several varieties of white tea, the most well-known being Bai Hao Yin Zhen (Silver Needle), Bai Mu Dan (White Peony), Gong Mei (Tribute Eyebrow), and Shou Mei (Longevity Eyebrow).
Health Benefits
White tea is known for its delicate flavor and contains various bioactive compounds that are beneficial to health. It is rich in antioxidants, which can help protect the body against oxidative stress. Some studies suggest that white tea may have protective effects against heart disease, cancer, and diabetes, although more research is needed in these areas.
Brewing White Tea
White tea should be brewed with water below boiling point, around 75-80 degrees Celsius. The brewing time can vary depending on personal preference, but generally, it should be between 1-5 minutes.
See Also
External links
- Medical encyclopedia article on White tea
- Wikipedia's article - White tea
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