Sweet, brewed white tea is pale yellow type of tea which generally feature young or minimally processed leaves of Camellia sinensis plant, and lighter than most green or traditional black teas. 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.
White tea belongs to the group of tea that does not require panning, rolling or shaking. The base process steps for manufacturing white tea is as follows:
Fresh tea leaf
drying (air drying, solar drying or mechanical drying)
It is harvested primarily in China, mostly in the Fujian province, but more recently produced in Eastern Nepal, Taiwan, Thailand, Galle (Southern Sri Lanka) and northeast India. The caffeine content in white tea can vary depending on its origin. Most traditional Fujian teas are low in caffeine. Because of the tea's lack of oxidization, short brew time, and low caffeine, it is also lower in acidity compared to black tea and coffee.
White tea, like black and green tea, is made from the Camellia sinensis plant and contains polyphenols, a set of phytonutrients that are thought to be responsible for the health effects of tea. However, different processing methods give them their unique flavors and aromas. The wide variety of properties exhibited by these types of teas is determined by where the plant is grown, when the tea is harvested, and how it is treated and dried after harvesting.
White tea is the least processed of the three teas and because of its subtle flavor, sweeteners and milk are not typically added. Also Because of this, it retains a high amount of antioxidants. Polyphenols like those found in white tea may help reduce the risk of heart disease in several ways and are known to aid in lowering high blood pressure and cholesterol. It may be just as effective as green tea when it comes to burning fat. Studies have shown that consuming white tea can give your immune system a real boost. White tea is a great source of fluoride, catechins and tannins. This combination of molecules could help strengthen teeth by fighting bacteria and sugar.