White Tea: Subtle Secret

White tea is the most subtle of all the varieties of tea, using only the finest tea leaves from each bush with a minimal amount of processing. Considered by most connoisseurs to be the apotheosis of tea, white tea is just beginning to make an impact on Western culture. This is because there are new studies emerging that show that white tea is 10% more effective in improving immune health than its green cousin.

In this next lesson, we'll provide an in-depth look at the most delicate of all varieties of tea, white tea. We'll discuss the growing regions, processing, taste and some interesting historical facts to provide a deeper knowledge of this exquisite variety.

Most of the white tea in the world comes from China and Japan, but there are also several regions of India that process white tea as well. The leaves are picked and harvested before the leaves open fully, when the buds are still covered by fine white hair. This is a sign of a good quality white tea. White tea is scarcer than the other traditional teas, and quite a bit more expensive.

White tea is similar to green tea, in that it's undergone very little processing and no fermentation. But there is a noticeable difference in taste. Most green teas have a distinctive 'grassy' taste to them, but white tea does not. The flavor is described as light, and sweet. You should steep white tea in water that is below the boiling point.

If you are drinking tea for your health, you may want to consider white teas. There is also considerably less caffeine in white tea than the other varieties (15mg per serving, compared to 40mg for black tea, and 20mg for green). Some studies have also shown that white tea contains more active cancer-fighting antioxidants than green tea.

Modern-day white teas can be traced to the 18th Century Qing Dynasty, a time when they were harvested from ordinary tea bushes. White teas differed from other teas in that their processing did not incorporate any steaming or pan-firing. The teas were simply shaped, and allowed to wither. The resulting leaves were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of tea bushes were selected to make white teas. The large, silvery-white leaves of the Silver Needle came into being in 1891. And the production of White Peony began around 1922. Many others quickly followed.

White teas are best when prepared like green tea. Their delicate nature will be destroyed by water that is too hot. Also, filtered or spring water that is not too heavy will produce the best cup. Water that is too hot will cook the delicate leaves and render an inferior-tasting, astringent cup. The ideal water temperature is about 180 degrees Fahrenheit. Add 1 to 1.5 tablespoons of white tea per eight ounces of water in a cup or teapot. Pour water over the tea and steep for two minutes.

One serving of white tea can be brewed several times, with each steep revealing another element of flavor. In the case of Silver Needle, the steeping can be as long as three to seven minutes, depending on the water temperature. Luckily, White tea tends to be a very resilient leaf, not easily turning bitter. In other words, it'll still taste good if you're a few minutes late. Experiment with these methods to find the perfect cup of white tea to fit your tastes.

While white teas have yet to receive the true praise and attention that they deserve, the fact that they are beginning to reach many large markets is a testament to the quality and durability of tea. Thank goodness, there may be still hope for the palate of Western culture.

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