A blog of tea and book reviews, All posts are organized in Series. Come to Tea End Blog to express your love for sipping and reading!                UNITED STATES

 

There’s so much to know about tea! In the Series entitled, Tea Knowledge, I will take a particular subject each year and expound on it monthly. In 2018, the subject is “White Tea” and for the month of January the topic is “What Is White Tea?”.

 

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DEFINITION

 

One of the several types of tea derived from the Camelia Sinensis plant which generally feature young or minimally processed leaves.  The Chinese name for white tea is 'Baicha'.

 

CHARACTERISTICS

 

  • SILVERY-WHITE DOWN OR HAIRS

  • GROWN IN FUJIAN REGION

  • MINIMALLY PROCESSED

  • PALE YELLOW BREW

 

 

PROCESSING

 

Step #1: pluck new budded tea leaves

Step #2: wilt, or dry out moisture in tea leaves for 72 hrs.

Step #3: dry* tea leaves at around 110°C

 

*air, solar or mechanical drying

GLOSSARY

 

Wilt or Dry: alleviate moisture in tea leaves for 72 hrs.

Oxidation: a chemical process that occurs when liquids from tea leaf are released during bruising; a process avoided in white tea production.

Fujian: a province of China

 

Do you feel your tea IQ increasing? I hope so! Stay tuned next month for the Tea Knowledge topic: How To Steep White Tea.

 

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