White Teas are the least processed of teas. Harvested only once a year, during a few weeks in early spring, White Teas undergo a unique withering process that results in their fuzzy leaf appearance and full, creamy mouth-feel.
White Teas are minimally oxidized and not rolled, steamed, or fired like other teas.
The tradition and techniques for making White Tea originated in Fujian Province, China. The name “White Tea” comes from the tea’s appearance (the leaves and sprouts are covered with silvery-white hairs)– a characteristic unique to the original Fujian tea varietals that were selected to make this tea.
White Teas are made from the young, tender, new-growth spring leaves, they are low in caffeine and high in the amino acid, L-theanine, which contributes to the calming effect white tea has on the system.
Please see the Samovar White Teas
|When she isn’t busy being Marcus’s momma, creating cartoons, going to yoga, studying the i-ching , or working, Joanna finds herself hiking the San Francisco Bay Area . But what are her favorite teas?
“Orange Ginger is really good. It’s citrus-y and slightly sweet. It has a lot of vitamin C in it and is very warming.”
“My favorite pu-erh is the Maiden’s Ecstasy. I actually love going to dim sum with friends, and sneaking in my own tea–and I always bring the Maiden’s Ecstasy when I go! It handles the rich foods of dim sum. All those savory dumplings are even more delicious when I pair this tea with the meal. It’s smooth, not musty like a lot of the aged teas out there. Kind of malty, kind of earthy, and a little bit coffee-like even.”
“After yoga, or a long hike, my favorite hydrating tea is the white tea, Bai Mu Dan. It has a savory quality that is like a meal in itself.”