One tea category that was all a buzz at this year's World Tea Expo was White Tea. Alot of conflicting information abounds about the differences in green tea vs. white tea, how white tea is produced, and whether a tea can technically be categorized as white or not.
I started drinking white tea many years ago and have always enjoyed the subtle elegance of this type of tea. If you've never tried it, give it a chance and you might find it to be a truly sensory experience. In the meantime, here's a bit of basic information to get you started on understanding white tea.
Production: White teas are generally harvested in early spring and are carefully sun-dried for several days to remove moisture. White tea is the least processed of all teas, in that it does not undergo much processing like black teas and even some green teas. The buds (or tender shoots) of the Camellia sinesis plant are plucked from the top of the tea plant and these buds often display a downy white fuzz, thus giving the tea its name of White Tea.
Infusion: The infused liquor is very pale in color and is often very mellow, fragrant, and slightly sweet. Most white teas are often steeped best at water that is just steaming (not boiling) as the leaves are tender and you should avoid scorching them. I've found that usually 2-3 minutes is the optimal steeping time for most white teas, but always steep to your personal preference.
Caffeine: Most information available usually states that white tea is lower in caffeine than even green tea; however the latest scientific esearch indicates that white tea can actually have slightly more caffeine than green tea. This is due to the younger tea shoots from which white tea is plucked containing more caffeine in the leaves than older, "more mature" leaves. Caffeine in the tea plant is nature's self-defense against plant disease and insects. Isn't nature amazing? So unless your body is sensitive to caffeine, don't use caffeine as an indicator of whether to choose green or white tea.
Just drink what you enjoy!
