White tea - the properties, palatability
 Type tea undergoing weak oxidation (fermentation), is called "white" tea. This name he received because of this sort of kidney densely covered with white fleece. According to the classification and the degree of fermentation (5-7%), it is in second place after the green.

The technology of white tea is the idea of ​​the maximum preservation of its natural properties, so the tea leaves undergo minimal processing.

For the first time began to brew white tea at the court of the Chinese emperors, where it is valued for its exquisite taste and refined aroma.

Production of white tea is concentrated in the Chinese province of Fujian and Zhejiang, where it is collected in the mountains at an altitude of 1600-2200 m. The harvest falls in the period from mid-March to early April. Tea is harvested by hand from 5 to 9 o'clock in the morning in clear sunny weather. Due to the fact that white tea has a delicate flavor, Harvesters banned smoking and eating onions, garlic, hot spices and alcohol, not to pass the collected raw material odors.

Nowadays, tea is also grown in Taiwan, India, Thailand, Nepal, Kenya, Malawi and in the mountainous areas of Sri Lanka.

The harvesting season of white tea in China blooming orchards, which are often border on the tea plantations. The fragrance of flowers is deposited on the first silver villi tea leaves, which gives the drink a distinctive floral aroma.

For the elite white tea harvested either one upper, soft and fragrant bud of the tea plant - tips, or the same one kidney nearest leaf. For less expensive kinds of tea harvested two upper leaf bush. The collected materials are holding about 1 minute of steam, to suspend the process of oxidation and fermentation, and then the leaves are dried in the sun or in special furnaces wind. At the end of these two steps, the tea is considered ready for use.

The leaves of white tea should not be broken or twisted correctly collected and dried tea should look like a dried leaf, the color of which shall be silver-green on the outside and whitish inside.

After brewing quality white tea, reviews should be pale yellow or greenish-yellow in color, has a delicate floral or herbal aroma and sweet taste.

On the world market the tea gets a limited amount due to the difficult conditions of storage and time-consuming process of gathering, so the cost of white tea is 10 times the price of green or black tea.

Varieties of white tea

There are six kinds of white tea, the major ones being:

  • Bai Hao Yin Zhen;
  • Baymudan;
  • Shou Mei;
  • Gui Mei.

Baymudan and Bai Hao Yin Zhen teas are the highest quality, since they use only whole kidney, Shaw and Mei Gui Mei inferior in quality to the first two, because they are brewed from leaves and debris.

Features and benefits of white tea

Due to the fact that the production of this kind of tea is held for at least processing, it is retained as compared to green or black tea, the greatest amount of useful substances.

White tea is rich:

  • Antioxidants - polyphenols, catechins and flavonoids;
  • Mineral substances;
  • Amino;
  • Vitamins C, PP and B;
  • Trace elements;
  • Essential oils;
  • Caffeine.

According to reviews, the white tea is an excellent antidepressant, quickly soothes and relaxes, eliminates irritation and eliminates the fatigue.

There are immunostimulatory, antibacterial and anti-inflammatory properties of white tea. He is well quenches thirst and refreshes in the heat and because they contain white pile essential oils is a natural antioxidant that cleanses the body and improves mood.

The greatest benefit of white tea brings a person with a cold as quickly relieves symptoms and strengthens the immune system. It also promotes healing, improves blood clotting, prevents the development of cardiovascular disease, cancer and dental caries.

Due to the healing properties of white tea is widely used in cosmetics, where it is a component in the manufacture of shower gels and creams.

Studies from Kingston University in 2009, confirmed that having a high anti-inflammatory and antioxidant white tea may reduce the risk of developing rheumatoid arthritis, as well as slow down the aging process of the skin.

Brewing white teas

To make delicious and aromatic beverage, which retain all the useful properties of white tea, it is important to adhere to certain rules. Firstly, it is important to use a tea made of glass, ceramic or porcelain teapots, gaiwan or glass jars. Dishes need to warm up before cooking with hot water and dry, only then it is suitable for preparing a beverage.

 White tea - the use and collection techniques
 Secondly, water, which will be poured tea should not hot - 60-85 ° C, it is desirable to use artesian water or from any other sources. One portion of 150 ml is taken 3-5 grams of tea, which are welded for 2-3 min. Within 30 minutes, it can be repeatedly perezavarivat same portion of the beverage.

Store tea is best in the new glass or earthenware container with a lid out of the spices, as it quickly absorbs all odors.

White tea - delicious and flavored drink is rich in amino acids, essential oils, nutrients, vitamins and antioxidants. He not only invigorates, improves mood and reduces fatigue, and strengthens the immune system and prevents the development of many diseases.