This retains a silky, downy quality in the leaves. White teas are picked when young tea buds are tightly enclosed in new leaves. Almost all white teas hail from Fujian Province, China. They release the least amount of caffeine of all teas, generally ranging from 10-15 milligrams per 8 oz cup. White teas are the least processed of all teas. Fresh brewed tea is 100% natural, fat-free, calorie-free, gluten-free, sugar-free, preservative-free, and low in caffeine-tea is the healthy choice. Increased understanding of the role antioxidants play in weight loss as well as the prevention of cancer and cardiovascular disease has revealed tea as an ideal health beverage. More people in the US are drinking tea than ever before, joining a booming worldwide trend. Tea is the world’s second most popular beverage, after water. Today tea is grown in over one hundred countries to meet the worldwide demand.
But technically, it’s only tea if it’s made from the leaves of Camellia sinensis, an evergreen plant indigenous to China and India.
We tend to call many things that we infuse in hot water a tea. A black tea is fully oxidized, causing it to turn black, while a white tea is barely oxidized at all, thus retaining its soft, silvery down. Oxidation begins after the leaf has been plucked from the plant, and begins a process of being dried, withered, rolled, and heat treated. The distinguishing factor that determines whether a tea plant will become white, green, oolong, or black tea is oxidation. While the varietal of the particular Camellia sinensis plant as well as the weather conditions and soil contribute to the final taste of the tea, the significant differences of tea type develop in the processing of the leaves. There are so many different types of tea, that people are often surprised to learn that all teas (white tea, green tea, oolong tea, black tea and pu-erh tea) are made from the leaves of the same species.
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