White Tea

White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant.

Currently there is no generally accepted definition of white tea and very little international agreement; some sources use the term to refer to tea that is merely dried with no additional processing, some to tea made from the buds and immature tea leaves picked shortly before the buds have fully opened and allowed to wither and dry in natural sun,while others include tea buds and very young leaves which have been steamed or fired before drying.

Most definitions agree, however, that white tea is not rolled or oxidized, resulting in a flavour characterized as “lighter” than green or traditional black teas.

In spite of its name, brewed white tea is pale brown to light yellow. Its name derives from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. The unopened buds are used for some types of white tea.

It is harvested primarily in China, mostly in the Fujian province, but more recently produced in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India.

What is today known as white tea may have come into creation in the last two centuries; scholars and tea merchants generally disagree as to when the first production of white tea (as it is understood in China today) began. White tea may have first appeared in English publication in 1876, where it was categorized as a black tea because it is not initially steamed like a green tea, to deactivate internal enzymes and external microbes.

White tea is often being sold as Silvery Tip Pekoe, a form of its traditional name, and now also under the simple designations China White and Fujian White.

Some tea from the related wild Camellia taliensis in Yunnan is made using white tea processing techniques.

Source : https://en.wikipedia.org/wiki/Baihao_Yinzhen

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