Without doubt, drinking delicate white tea is a hot trend but while it might be deemed “new tea” in westernized countries, it has actually been around since the beginning of the Tang Dynasty in China, 618 AD. From there, white tea continued to be a favorite choice into the Song Dynasty.
When looking for green tea and Chinese black tea, you would have no trouble locating quality but when it comes to shopping for Chinese white tea, things become challenging. In addition to being rare, loose white tea is also more expensive. The reason is that this type of tea is harvested just once a year and it requires special handling and processing.
Comparing Tea
When comparing white tea with black or green tea, you would find two primary differences. First, white tea must be harvested under perfect conditions and only during the spring. Additionally, the processing method used is what determines the level of quality.
Tea gardens that grow this type of exotic tea have highly skilled tea artisans that understand the importance of proper handling and processing to retain quality.
Harvesting of White Tea
While loose black tea, loose green tea, and loose oolong tea are harvested late in springtime, white tea must be harvested much earlier, just before the leaves open all the way. At that time, buds on the plant are still covered with a fine white hair, which is why this particular type of healthy tea is known as “white tea”. The best quality tea would be made from leaves unopened and buds in perfect condition. In fact, the finest quality uses only the first two leaves.
Another important aspect of harvesting white tea is the weather. During late March and early Spring, the best leaves and buds can be plucked from the Camellia sinensis plant. These two months are the only time in the entire year when white tea can be harvested, making it extremely rare.
This type of tea can only be harvested on dry days, meaning dew from the previous night and that morning must be completely dry. Even if the buds have a slight purple hue, they would not be qualified.
Processing White Tea
Once the leaves and buds have been plucked, the tea is processed but unlike other types of tea, white tea goes through a very uncomplicated processing method, which must be done exact.
The many varieties of green, oolong, and black tea are created by the way, in which the leaves are fermented. These leaves have veins with very small enzymes so if the leaves are bent, broken, bruised, or damaged at all then they become oxidized by being exposed to air.
However, the amount of oxidation leaves experience depends on the time they were exposed. The oxidation process is what ferments the tea. For this reason, tea gardeners will let tea leaves oxidize for different periods to create a wide range of varieties.
With white tea, the leaves are not fermented but to ensure this, the leaves must be in pristine condition. Obviously, to harvest white tea, it requires a highly skilled worker, someone that can pluck the leaves and buds but without causing any damage. As long as this is done, the quality would be exceptional.
After a successful harvest, white tealeaves are placed in the sun so they can dry and wither. Once that part of the process is complete, the leaves are pan fried or steamed, which stops the oxidation process. Depending on the worker in the tea garden, this last step might be done right out in the open field.
As long as harvesting and processing of white tea are done right, the young leaves produce tea that is delicate with a hint of sweetness.
Special Growing
Tea gardens that use skilled workers know that every detail required to grow high quality white tea would be paid attention to so the flavor is light and delicious. For this to happen, every single bud on the Camellia sinensis plant must be closely examined prior to being plucked. Additionally, workers will use only the top two leaves to ensure the best quality.
When additional leaves are used to make white tea, the outcome would be a delicious tea but tea of lower quality. With a lower quality, the price of the white tea would be more affordable. The primary reason is that lower quality white tea is much heavier and while it is still wonderful to drink, it does not compare to higher quality tea using only the two top leaves and undamaged buds.
As you can see, to produce the finest white tea available, it requires attention to detail. This means paying attention to weather conditions so it is dry and that the buds and leaves are harvested at the right time. Otherwise, quality of the tea would be compromised.
White Tea Flavors by Region
In addition to white tea being grown in China, it is also harvested in Japan, Sri Lanka, and India although China is the largest producer. While white tea has a similar flavor from one region to another, because of differences in altitude, climate, and soil, slight variances are common.
Look at white tea grown in the Darjeeling region of India, which is known as Darjeeling tea. This white tea has a light muscatel flavor, which many people love. Even so, with white tea harvested and processed much the same way in India as it is in China, you would still find the flavor to be delicate and slightly sweet.
The appearance of high quality white tea is actually silver and the leaves have a somewhat bulky feel. However, while black tea is very compact, white tea is not so to brew a single cup of white tea, you would need more leaves.
The problem with inferior white tea is that the delicate aroma and flavor that makes this tea so special is lost. Typically, poor quality tea is the result of the leaves and buds being harvested during the wrong time of year or leaves other than the top two being used.
For this reason, if you want to experience the most amazing tea in the world, one that is delicious but also loaded with health benefits, it would be worth the time and effort to find tea companies online that sell only the best quality.
