White Tea Quality – Tasting The Difference

White tea has caught the wide attention of tea lovers, nutritionists, and scientists. The various studies indicating that white tea is rich in antioxidants, antiviral and antibacterial benefits, are leading more people to drink white tea. Alongside the increasing demand, more brands and even tea-producing countries are now offering white tea. To get more information you can search on white tea via https://cha-do.de/shop/weisser-tee/

Styles of White Tea: White tea may be a category of tea produced in many regions of China, Taiwan, and countries like India and Nepal. White tea gets its name from the gorgeous silvery-white down that covers the young leaf buds. However, to be classified as a white tea it must even be processed consistent with the orthodox white tea method.

That's why silvery young leaf buds also are seen in other tea categories like green teas and black teas, but they're not classified as white tea. The most traditional and prized white tea comes from Zhenghe and Funding counties in China's southeastern province of Fujian. Each grade represents the number of young leaf buds that are included and whether the lower leaves under the bud are incorporated.

White tea may be a distinct category of tea that's processed differently than tea. Its unique method of processing creates its warm refreshing character. The freshly harvested leaves are ideally allowed to wither under the sun, then transferred indoors, and eventually dried under low heat. 

Traditional white teas that are prized by tea masters aren't steamed or pan-fired to inactivate the enzymes before withering and aren't rolled for fermentation. If white teas are steamed or panned before withering, they're going to begin to resemble tea production and taste. The method of crafting white tea is often very simply described, but its control and perfection are way from simple.