Benefits Of White Tea

White Tea

Generally, the main famous types of tea are Green Tea, Oolong Tea, Black Tea, White Tea and Pu-erh Tea throughout the world.

The taste or varieties of tea can be separated by whether it’s un-oxidized or oxidized. Normally, if a tea is oxidized, the color of it will become dark reddish brown, while the white tea will produce pale yellow-green liquor. The lighter a tea is oxidized. The gentler it will be in taste aroma, and intensity.

White Tea

The process of white tea is less than other teas. After it’s picking, it does not need to be fixed or rolled, only undergoes the natural drying or heat dry. It was traditionally planted in China; northeast of Fujian is the most famous area for producing white tea. It can only be picked few days out of one year, when a white leaf falls, known as “bai hao” appears on the tender branches (White Tea 2014). The completed tea is fully covered with fluff; the color white is like silver, hence the name white tea.

They are mainly depended on the way of making this kind of tea. The workers put the fresh tea stalls in thin bamboo mats on the weak sunlight or under good ventilation indoor, and then let them wilt. When they are almost dry, simmer slowly to dry. Due to the simple process, white tea retains large amount of nutrients in tea