1) Fill the kettle with fresh, purified water and heat to just below boiling (180°F). If the water boils, let it sit until cooled to correct temperature.
2) Pre-heat teapot.
3) Use 1teaspoon leaves per 14 oz. Water.
4) For the best infusion, prepare leaves by “flushing” (add a bit of hot water to leaves, swirl, & discard).
5) Steep white tea for 3 minutes.
*White teas should be enjoyed in their pure form, without milk or sugar.

 

Originally harvested in the northern Fujian province of China from wild tea bushes, white teas are highly prized because they consist of top buds and leaves only of the Camellia Sinensis plant. Ancient tea connoisseurs, always on the lookout for the ultimate tea, discovered that when picked before the bud opened, the tea had a most delicate flavour.  

 

Named for the silver downy hairs that cover the young unopened bud, white teas are simply steamed, or de-enzymized after they are picked and they produce low caffeine and tannins when steeped. There is no Oxidation (also known as Fermentation) done to the tea leaves. This process is what changes a tea leaf from white to green to oolong to black and gives it’s their individual characteristics.   White tea is the most closest to its natural form.

 

White tea contains higher levels of antioxidants than any other tea types.

 

White tea is often more expensive than the other teas because of the way it is picked.  As it only consists of the top bud and 2 leaves, White teas are usually picked by hand right before the Spring showers.

 

The taste of White tea should be delicate and light coupled with a bright and clear liquor/color.