White tea is a minimally processed, low-caffeine tea. It was first made in the Fujian province of China in the early 16th century from the unopened buds of Camellia sinensis var. Khengo Bai Hao and Camellia sinensis var. Fuding Bai Hao plants. However, over the last few years, many tea-growing regions of the world have started producing white teas using local tea cultivars that are strikingly different from those grown in China. The method of production of white tea, however, remains the same across most of these regions.
The plants that are plucked for making white tea are typically grown at a very high elevation (usually 5000-6500 ft above median sea level). The rigors of such a terrain and the cold air surrounding it intensifies the aromatic compounds within the plant, most of which exist in concentrated form within the young buds and new leaves. To extract flavors from such buds/young leaves, very little processing is required and usually, no more than two steps – withering and drying – are employed for making the final tea.
White tea is minimally processed and is second only to green tea. It is made from the unopened buds and occasionally the first shoot of the plant. Usually, it’s made from the first flush tea when a tea plant is at its prime growth state, with many health benefits, including:
- Reduced Risk of Cancer
- Reduced Cardiovascular Disorders
- Improves Oral Health
- May Aid in Weight loss
Possible Side Effects From Ingesting White Tea?
N/A if no allergies present.
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