White tea

White tea

The most common white tea comes from Chinese production. But the word common is not quite right. Chinese white tea is very rare on the market and is quite expensive. The reason is obvious - it used to be prepared exclusively for the emperor and his court. Therefore, it is of the highest quality and is considered by connoisseurs to be a true delicacy among tea.

It is not the colour of the infusion, which is yellow to yellow-brown, that gives it its name, but the presence of the white hairy shoots that characterise it. White tea tastes extremely mild and slightly sweet. The harvesting of tea leaves and buds is, like the whole production process, a delicate matter indeed.

Although China is the world's largest supplier of white tea, it accounts for only 1 % of all tea produced there. White teas from Fujian province are the most popular, with rare examples also grown in Yunnan or Guangxi.

Elegance and tenderness do not come for free

The secret of white tea does not lie in the special varieties of Chinese tea trees or the secret recipes for fertilizing them. Rather on the contrary. Tea gardens are almost sacred in China, so no industrial chemicals are allowed to peek beyond their imaginary gates. The magic is elsewhere - in the honest work, the careful harvesting and the very gentle approach during production. Only large and well-developed shoots, sometimes even buds that have not yet developed, are plucked for white tea. After plucking, which is done by hand by women and girls, the tea is not rolled or heated.

The essence of processing is very slow drying in a cool and ventilated room. It prevents the enzymes from oxidising, and the tea from turning brown and changing its original taste. Of course, a small amount of oxidation cannot be prevented, which is a good thing. Thanks to it, the tea has such a delicious aroma. Any wrinkling or sharp increase in temperature results in the tea becoming spoiled.

Fall into white tea with a cool head (and water)

Sipping white tea is a matter of comfort and contemplation. Brew it whenever you want. But its flavour nuances are best enjoyed in peace. White tea delights you with its sweet to-honey aroma, smooth taste, long aftertaste and sometimes a noble bitterness and delicate floral aroma.

Experts recommend that white teas should be infused in water at 75-80 ⁰C and can be steeped repeatedly. They will reward you with several variations of flavours and aromas.