White tea is the most natural form of tea. It is only made from the buds, when they are in their most tender form. It has no processing nor the fermentation stage of most teas. A rare drink and a wonderful taste developed by the Kings and Queens of ancient China.
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It sounds rather fabulous, and indeed it is, for this tea consists of nothing but buds, which are covered with whitish hairs. A rare tea produced only in China, chiefly in Fujian province, it originally came from wild mountain trees. The connoisseurs seem to have been seeking the ultimate, and tender younger leaves were not fine enough for them, so they sought to get the leaves while they were still more delicate, before they have even burst from the bud.
The Song dynasty "Tea Emperor" Hui Zong wrote that white tea has the rarest and most delicate flavor. He called it a special kind different from all others, but some people now consider it a form of green tea.
White tea has now become more widely available, often sold as Silvery Tip Pekoe, a form of its traditional name, and now also under the simpler designations China White and Fujian White. Its main area of production is Jianyang County in northern Fujian province.
When the buds are fully grown in spring, just before they open, they are plucked from the ends of the branches, along with a few attached leaves, Buds an inch long are picked out for first quality tea. The leaves are from two strains, Shui Hsien (Water Sprite) and Dai Bai (Dabai, Big White).
Rolling and fermenting are not part of this tea's processing. The leaves are de-enzymized by steaming under the sun light. When they are infused, the buds stand upright like a forest of stalagmites in the cup. The pale yellow brew has mellow, sweet taste.
The smaller buds and leaves become raw material for the Pai Mu Tan (Baimudan, White Peony) and Show Mee (Shoumei, Longevity Eye-brow) varieties. The bulk White Peony looks like a lot of tiny bouquets, with clusters of small round white flowers surrounded by gray-green leaves. They produce a clear orange-yellow beverage. This is also a rare tea. The Show Mee silvery leaves produce a light brownish orange drink with a sweet taste.
The pale yellow shafts of Yinzhen were tribute tea from Tang on through Qing times. Their very special processing takes three days. Only fat, tender, white-haired buds are used. They are roasted at 90 degrees Fahrenheit (32 degrees centigrade) until 70 percent dry, they wrapped in brown paper and stored for two days in wooden cases. They they undergo a second roasting at low heat, and are again wrapped to be stored for one day. After a final heating the tea is packed in metal chests, where it keeps exceptionally well.
The yellow-orange beverage is extremely fragrant. The upward-pointing buds floating upright in it have been likened to emerging bamboo shoots.
With this new process, the buds are kneaded and rubbed into fine strips in large woks at low heat until the white hairs are clearly visible. This step is called "raising the white hair." Then they are cooled are again heated until fully dry. This requires less time than the process for Silver Needles, but the clear, fragrant light green tea is highly appreciated.
There is a proverb in Chinese
A daily cup of tea or more, keeps you out of the pharmacy.
Studies in several countries have found all kinds of tea to have some effect in reducing cholesterol in blood fats. Triglycerides and cholesterol are the two important fat substances in the bloodstream. These are essential for many things, but cholesterol also builds up on the walls of the arteries, causing them to narrow and restrict blood flow, a condition known as atherosclerosis.
Polyphenols have been found to increase white blood cells, the "soldiers" which fight infection in the human body. Tea extract is one of the main ingredients in a medicine now widely used with a high rate of success in China to counteract the reduction in white blood cells which accompanies radiation therapy.
A study of Jasmine tea by the Fujian Institute of Traditional Medicine and Pharmacology found that tea heightened certain functions of the white blood cell is mice. In a related area, Soviet researchers say that tea helps the body excrete harmful radioactive strontium 90 before it settles in the bones. Chinese sources say tea can help absorb strontium 90 even after it has lodged in the bones.
Research indicates that tea may work against heart attacks, stroke, and thrombosis. Tea contributes to this in several ways. It does in a general way through its role as gentle stimulant to the heart and circulatory system. Second, it strengthens and keeps the blood vessel walls soft. Third, there is evidence that the phenols in tea inhibit the absorption of cholesterol in the digestive tract, which could help decrease the cholesterol in the bloodstream. Fourth, it may decrease the blood's tendency to form thrombi, or unwanted clots. Often several of these functions operate together against stroke or heart attack. Strokes and thrombosis often occur because the blood vessels have lost their elasticity. Rutin has long been prescribed to keep these walls soft.
Tea has turned out to be a double-barrelled threat to tooth decay for both the polyphenols (tannin) and the fluoride it contains. Polyphenols tend to reduce the formation of plaque, while fluoride strengthens tooth enamel so that it can resist decay.
Tea has some effect against cancer because it inhibits the formation or action of cancer-causing substances. Tea may block the action of nitrosamines which can cause cancer, said Dr. Han Chi, and associate professor at the Institute of Nutrition and Food Hygiene under the Chinese Academy of Preventative Medicine. In a test of 145 types of tea, she and her colleagues rated green tea highest, with a blocking rate of 90 percent. Brick, Jasmine, oolong, and black tea followed in that order.
Another way tea may help fight cancer is through preventing cell mutation. The antioxidation actions of the polyphenols in green tea inhibit mutation of the DNA in healthy cells, which can cause them to become cancer cells.
Long ago in China, tea was an ingredient in immortality potions favored by the Taoists, who were keen on that subject. Still today, perhaps as an echo of those beliefs, claims are made that tea drinking helps one to live to a ripe old age. While it is no magic fountain of youth, some of its benefits can be said to contribute to longevity (stimulation of bodily functions, strengthening the immune system, reducing the chance of heart disease and improving stomach functions). The fluoride in tea can strengthen bones and help ward off osteoporosis in the same way that is strengthens dental enamel.
You can use the tea bags and simply pour two or three tea spoons of the leaves inside the tea bag, twist the bag and place it in the cup. Alternatively if you do not use the tea bags, simply add the leaves to the cup and let them settle in the bottom, this is “The Chinese way”. With the latter, not only do you enjoy the taste and aroma of the tea, but you also get to see the wonderful display of the leaves and how they “blossom” when they come in contact with the water.
The Water :
An important role in making a nice cup of tea is the quality of water.
The quality of water will affect the way the tea leaves dissolve in and therefore the quality of the tea. Lu Yu said “spring water was best, followed by river water, and then well water”. The amount of minerals in the water seems to have been an important consideration. However, for most people nowadays the problem is that it’s practically impossible to find such “natural” water that is unpolluted. As for tap water, that is often highly chlorinated. The best option therefore is one of the various types of bottled spring water, now available everywhere.
Drinking Tea is an exquisite and traditional ancient Culture that has lasted for over 5000 years; drinking Tea is indeed a Way of Life. Enjoy the ritual of preparing it as much as drinking it. Drink the tea with all your senses; sight, touch; taste; and smell. They all play an important part in the tea drinking experience.
Instructions on how to prepare a nice cup of tea:
1. Use fresh cold water. If you are using tap water, let the cold tap run for awhile first to avoid flat-tasting water. Never make tea with water from the hot tap.
2. While the water is heating, get the tea things ready. (We suggest using a glass cup to make white tea). A small glass cup is preferable to a large one, as the amount of boiling water used in a large one may “stew” the leaves and results in flat-tasting tea.
3. Warm the glass cup by rinsing them with hot water.
4. Just before the water in the kettle boils, empty the cups and add tea.
5. An optional step before adding boiling water to tea is called “rinsing the tea leaves.” After the tea leaves have been added to the glass cup, pour in a little boiling water and drain it off immediately.
6. Finally, not to use the boiling water, but pour the 80 degrees water into the glass cup to the desired level and cover. Chinese avoid keeping the glass cup warm with a padded tea cosy, feeling that it causes the leaves to stew, making them bitter. If high-grade white tea is used, authorities from the Chinese Agricultural Institutes advise leaving the lid off the pot, for these teas are easily stewed.
7. Let the tea stand. The best tea is made by infusing for a short time rather than steeping for a longer period. 3 to 5 minutes is recommended, with the shorter time preferred. Very fine tea needs an extremely short time.
8. Rinse cups with hot water.
9. Never use cream. The tannin causes cream to curdle. Milk is sometimes used with oolong.
10. Before pouring, stir the tea or shake the glass cup and then let the leaves settle, Pour into cups through a tea strainer. white tea is of course taken without anything in it.
11. Strain off any tea left in the pot/cup into another warmed pot/cup, and cover it. Don’t let the tea stand with the leaves in for too long.
12. The second infusion. Many people say the second infusion is the best.
