White tea is prepared from the unopened tea buds and untimely tea leaves, which are permitted to shrivel in common daylight before they are gently handled to avert further oxidation. The name "white tea" comes from the fine brilliant white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance.
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White tea is made with leaves that are processed in a manner to let them wilt slightly and lose the "grassy" taste of green tea while undergoing minimal oxidation. This tea is a speciality of the Chinese province of Fujian. White tea is smooth and mellow due to the light oxidation.
China's Fujian province is home to authentic white teas. It is produced in 3 restricted locales in this province: Fuding, Jianyang and Zhenghe Counties. There are 5 main tea bush varities that are cultivated for the production of traditional white teas. Today many regions in Sri Lanka and India have started producing their own version of white tea but they are found to be lacking in flavour in comparison to the original.
The benefits are :
1.White tea is a characteristic enemy of micro-organisms and infections.It is anti-viral and anti-bacterial.
2.Studies demonstrate that white tea can thin the blood and enhance course work. It helps lower hypertension and keeps up a solid pulse.
3.White tea is abounding with capable cell reinforcements that help expand great cholesterol and decrease the measure of terrible cholesterol. This serves to avoid genuine cardiovascular issues accordingly enhancing and fortifying the circulatory arrangement of our body.
2 to 3 grams or one teaspoon per 180 ml of water. White teas should be prepared with 175-185°F water and steeped for about 2-3 minutes. Many people choose to brew white tea much longer; sometimes for as long as 10 minutes to allow the delicate aromas to develop.