White tea is produced in the Chinese Fujian province. For these high grade, most delicate of all teas, only the youngest leaves are plucked at peak perfection. So young in fact, they still have a soft, downy covering and unfurled leaves. Processing white tea consists only of steaming or sun-drying. Because this unfurled, unaltered bud has never developed chlorophyll, it has a silvery colored leaf, which when infused appears almost colorless. The taste of this extraordinary infusion is beyond words, but we'll try...delicate, complex, naturally sweet, clean, pristine...
The per cup polyphenol content for white tea is rated the highest of any type of tea. The health benefits alone is enough reason to add this tea to your cache of fine teas.
BREWING WHITE TEA: Heat water to a steam. This prevents the tea from becoming bitter. Optimum temperature for infusion is between 140 - 160 °. Use one heaping tsp of white tea per 8 oz cup. Infuse 2-3 minutes.
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