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Encyclopedia > White tea
Bai Hao Yinzhen from Fuding in Fujian Province, widely considered the best grade of white tea
Bai Hao Yinzhen from Fuding in Fujian Province, widely considered the best grade of white tea
Bai Mu Dan, widely considered to be the second grade white tea
Bai Mu Dan, widely considered to be the second grade white tea

White tea is tea made from new growth buds and young leaves of the plant Camellia sinensis. [1] Image File history File links Circle-contradict. ... Image File history File links Bai_Hao_Yin_Zhen_tea_leaf_(Fuding). ... Image File history File links Bai_Hao_Yin_Zhen_tea_leaf_(Fuding). ... Yin Zhen Bai Hao (Silver Needle White Tea) Processing: Naturally withered. ...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Image File history File links Pai-mu-tan. ... Image File history File links Pai-mu-tan. ... Bai Mu Dan (Peony White Needle Tea) Processing: Naturally withered Peony White Needle Superior grade, (a. ... Tea leaves in a Chinese gaiwan. ... Flower buds have not yet bloomed into a full-size flower. ... Binomial name (L.) Kuntze Camellia sinensis is the tea plant, the plant species whose leaves and leaf buds are used to produce tea. ...


The leaves are shocked with heat to deactivate oxidation and then dried. Therefore, white tea retains the high concentrations of catechins, which are present in fresh tea leaves. [2][1] As white teas contain buds and leaves, whereas other teas are mainly leaves, the dried tea does not look green and has a pale appearance. [3] Buds and young tea leaves have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas.[1] Epicatechin (EC) Epigallocatechin (EGC) Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. ...


White tea is a specialty of the Chinese province Fujian. [4] The leaves come from a number of varieties of tea cultivators. The most popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha bushes. According to the different standards of picking and selecting, white teas can be classified into a number of grades, further described in the varieties section.   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Bai Hao Yinzhen from Fuding in Fujian Province, widely considered the best grade of white tea Bai Mu Dan, widely considered to be the second grade white tea White tea is tea made from new growth buds and young leaves of the plant Camellia sinensis. ...

Contents

History

See also: Tea: Origin and history

In hard times, very poor Chinese people would serve guests boiled water if they could not afford tea. Host and guest would refer to the water as "white tea" and act as if the tradition of serving guests tea had been carried out as usual. This usage is related to plain boiled water being called "white boiled water" in Chinese. [5] Tea leaves in a Chinese gaiwan. ...


Varieties of white tea

Chinese white teas

  • Bai Hao Yinzhen (Silver needle): The highest grade of the Bai Hao Yinzhen should be fleshy, bright colored and covered with tiny white hairs. The shape should be very uniform, with no stems or leaves. The very best Yinzhen are picked between March 15 and April 10 when it is not raining and only using undamaged and unopened buds. Fujian Province, China.
  • Bai Mu Dan (White Peony): A grade down from Bai Hao Yinzhen tea, incorporating the bud and two leaves which should be covered with a fine, silvery-white down. From Fujian Province, China. (Sometimes spelled Pai Mu Tan.)
  • Gong Mei (Tribute Eyebrow): The third grade of white tea, the production uses leaves from the Xiao Bai or "small white" tea trees.
  • Shou Mei (Noble, Long Life Eyebrow): A fruity furry white tea that is a chaotic mix of tips and upper leaf, it has a stronger flavor than other white teas, similar to Oolong. It is the fourth grade of White tea and is plucked later than Bai Mu Dan hence the tea may be darker in color. From Fujian Province and Guangxi Province in China

Yin Zhen Bai Hao (Silver Needle White Tea) Processing: Naturally withered. ...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Bai Mu Dan (Peony White Needle Tea) Processing: Naturally withered Peony White Needle Superior grade, (a. ... Yin Zhen Bai Hao (Silver Needle White Tea) Processing: Naturally withered. ...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Shou Mei is a White tea that is produced from naturally withered upper leaf and tips, with a stronger flavor remeniscent of lighter Oolong teas. ...   (Chinese: ; pinyin: ; Wade-Giles: Fu-chien; Postal map spelling: Fukien, Foukien; local transliteration Hokkien from Min Nan Hok-kiàn) is one of the provinces on the southeast coast of the Peoples Republic of China. ... Guangxi (Zhuang: Gvangjsih; old orthography: ; Simplified Chinese: 广西; Traditional Chinese: 廣西; Pinyin: GuÇŽngxÄ«; Wade-Giles: Kuang-hsi; Postal System Pinyin: Kwangsi), full name Guangxi Zhuang Autonomous Region (Zhuang: Gvangjsih Bouxcuengh Swcigih; old orthography: ; Simplified Chinese: 广西壮族自治区; Traditional Chinese: 廣西壯族自治區; Pinyin: GuÇŽngxÄ« Zhuàngzú ZìzhìqÅ«) is a Zhuang autonomous region of...

Other white teas

  • Ceylon White: A highly prized tea grown in Sri Lanka. Ceylon White tea can fetch much higher prices than Black tea from the area. The tea has a very light liquoring with notes of pine & honey and a golden coppery infusion.
  • Darjeeling White: It has a delicate aroma and brews to a pale golden cup with a mellow taste and a hint of sweetness. This tea is particularly fluffy and light. A tea from Darjeeling, India.
  • Assam White: White tea production in the Assam region is rare. Much lighter in body than the traditional black teas, a white Assam yields a refined infusion that is naturally sweet with a distinct malty character.
  • White Puerh Tea: Harvested in the spring from plantations found high on remote mountain peaks of Yunnan Province, China. Incredibly labor intensive with each step processed by hand, these luxury whites are wonderfully rich in fragrance, and possess an alluring sweet nectar like quality.[6]

Ceylon White tea is grown on the island of Sri Lanka and is highly prized, mentioned in a recent BBC article, is grown and harvested by hand. ... Black tea Black tea is more oxidized than the green, oolong and white varieties; all four varieties are made from leaves of Camellia sinensis. ... Darjling White Tea Has a delicate aroma and brews to a pale golden cup with a mellow taste and a hint of sweetness. ... Darjeeling (Nepali: , Bangla: দার্জিলিং) is a town in the Indian state of West Bengal. ... Assam   (Assamese: অসম Ôxôm) is a north eastern state of India with its capital at Dispur, a part of Guwahati. ... Assam is a black tea named after the region of its production: (Assam, India). ...

Potential health benefits

See also: Potential effects of tea on health

The health benefits of tea have been touted for infusions made from the plant Camellia sinensis for over 4700 years; ever since its discovery was attributed to the legendary emperor, Shennong. ...

White tea compared to green tea

A study at Pace University in 2004 showed white tea had more anti-viral and anti-bacterial qualities than green tea. [7] Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ... Pace University is a private, co-educational and comprehensive multi-campus university in the New York metropolitan area with campuses in New York City and Westchester County, New York. ... Groups I: dsDNA viruses II: ssDNA viruses III: dsRNA viruses IV: (+)ssRNA viruses V: (-)ssRNA viruses VI: ssRNA-RT viruses VII: dsDNA-RT viruses A virus (from the Latin noun virus, meaning toxin or poison) is a microscopic particle (ranging in size from 20 - 300 nm) that can infect the... Phyla Actinobacteria Aquificae Chlamydiae Bacteroidetes/Chlorobi Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Lentisphaerae Nitrospirae Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Verrucomicrobia Bacteria (singular: bacterium) are unicellular microorganisms. ... Green tea (绿茶) is tea that has undergone minimal oxidation during processing. ...


Another study examining the composition of brewed green and white teas found that white tea contained fewer catechins and epicatechins than green tea, but more gallic acid, theobromine, and caffeine, with roughly similar quantities of catechins in both teas. [8] Epicatechin (EC) Epigallocatechin (EGC) Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. ... Epicatechin (EC) Epigallocatechin (EGC) Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. ... Chemical structure of gallic acid Gallic acid is an organic acid, also known as 3,4,5-trihydroxybenzoic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants. ... Theobromine, also known as xantheose,[1] is a bitter alkaloid of the cacao plant. ... Caffeine is a xanthine alkaloid compound that acts as a stimulant in humans. ... Epicatechin (EC) Epigallocatechin (EGC) Catechins are polyphenolic antioxidant plant metabolites, specifically flavonoids called flavan-3-ols. ...


Brewing

Generally, around 2-2.5 grams of tea per 200 ml (6 ounces) of water, or about 1.5 teaspoons of white tea per cup, should be used. White teas should be prepared with 80°C (180°F) water (not boiling) and steeped 2-3 minutes. [9]


References

  1. ^ a b c Roderick H. Dashwood, "Micronutrient Information Center - Tea". Linus Pauling Institute, Oregon State University
  2. ^ "Health and Tea FAQs". The University of Arizona
  3. ^ Roderick H. Dashwood, "Spring/Summer 2005 Research Report - Tea Time". Linus Pauling Institute, Oregon State University
  4. ^ Jane Pettigrew, "The Tea Companion". page 129, Running Press Book Publishers (September 7, 2004)
  5. ^ Kit Chow, "All The Tea in China". page 129, China Books & Periodicals Inc. (September 1990)
  6. ^ Puerh Cha, "China's Luxurious White Puerh Tea".
  7. ^ Science Daily "White Tea Beats Green Tea In Fighting Germs"., (May 28, 2004).
  8. ^ Santana-Rios G, Orner GA, Amantana A, Provost C, Wu SY, Dashwood RH. "Potent antimutagenic activity of white tea in comparison with green tea in the Salmonella assay."., Mutation Research-Genetic Toxicology and Environmental Mutagenesis, Vol. 495, no. 1-2, pp. 61-74. (22 Aug 2001).
  9. ^ Upton Tea Imports, "A Brief Guide to Tea".

  Results from FactBites:
 
Articles - White tea (702 words)
White tea is tea made from new growth buds and young leaves which have been steamed or fried to inactivate polyphenol oxidation, and then dried.
White tea therefore retains the high concentrations of catechins which are present in fresh tea leaves.
Green tea is made from more mature tea leaves than white tea, and may be withered prior to steaming or firing.
ScienceDaily: Cancer-Preventive Potential Of White Tea (1756 words)
White tea is rapidly steamed and dried, leaving the leaves virtually "fresh." Green tea, composed of mainly leaves, is steamed or fired prior to being rolled.
White tea -- White tea is tea made from new growth buds and young leaves which have been steamed or fried to inactivate polyphenol oxidation, and then...
Tea is produced from leaves and leaf buds of Camellia sinensis, the tea plant.
  More results at FactBites »

 
 

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