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Benefits of White Tea
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White tea is tea made from
new growth buds and young leaves of the plant
Camellia sinensis.
[1]
The leaves are steamed or fried to
inactivate oxidation, and then dried. White tea
therefore retains the high concentrations of
catechins which are present in fresh tea leaves. As
white teas contain buds and leaves, whereas other
teas are mainly leaves, the dried tea does not look
green and has a pale appearance. Buds and young tea
leaves have been found to contain higher levels of
caffeine than older leaves, suggesting that the
caffeine content of some white teas may be slightly
higher than that of green teas.
White tea is a specialty of the
Chinese province Fujian. The leaves come from a
number of varieties of tea cultivars. The most
popular are Da Bai (Large White), Xiao Bai
(Small White), Narcissus and Chaicha
bushes. According to the different standards of
picking and selecting, white teas can be classified
into a number of grades, further described in the
varieties section at
Wikipedia, the free encyclopedia.
Chinese
white teas
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Bai Hao Yinzhen (Silver needle):
The highest grade of the Bai Hao Yinzhen should be
fleshy, bright colored and covered with tiny white
hairs. The shape should be very uniform, with no
stems or leaves. The very best Yinzhen are picked
between March 15 and April 10 when it is not
raining and only using undamaged and unopened
buds. Fujian Province, China. |
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Bai Mu Dan (White Peony): A grade
down from Bai Hao Yinzhen tea, incorporating the bud
and two leaves which should be covered with a fine,
silvery-white down. From Fujian Province, China.
(Sometimes spelled Pai Mu Tan.) |
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Gong Mei (Tribute Eyebrow): The
third grade of white tea, the production uses leaves
from the Xiao Bai or "small white" tea trees.
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Shou Mei (Noble, Long Life Eyebrow):
A fruity furry white tea that is a chaotic mix of
tips and upper leaf, it has a stronger flavor than
other white teas, similar to Oolong. It is the
fourth grade of White tea and is plucked later than
Bai Mu Dan hence the tea may be darker in color.
From Fujian Province and Guangxi Province in China
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Other
white teas
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Ceylon White: A highly prized tea
grown in Sri Lanka. Ceylon White tea can fetch
much higher prices than
Black tea from the area. The tea has a very
light liquoring with notes of pine & honey and a
golden coppery infusion. |
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Darjeeling White: It has a delicate
aroma and brews to a pale golden cup with a mellow
taste and a hint of sweetness. This tea is
particularly fluffy and light. A tea from
Darjeeling, India. |
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Assam White: White tea production in
the Assam region is rare. Much lighter in body than
the traditional black teas, a white Assam yields a
refined infusion that is naturally sweet with a
distinct malty character. |
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White Puerh Tea: Harvested in the
spring from plantations found high on remote
mountain peaks of Yunnan Province, China. Incredibly
labor intensive with each step processed by hand,
these luxury whites are wonderfully rich in
fragrance, and possess an alluring sweet nectar like
quality. |
Potential
health benefits
White tea
compared to
green tea
A study at Pace University in 2004
showed white tea had more
anti-viral
and
anti-bacterial qualities than green tea.
Another study examining the
composition of brewed green and white teas found
that white tea contained fewer catechins and
epicatechins than green tea, but more gallic acid,
theobromine, and caffeine, with roughly similar
quantities of catechins in both teas.
Brewing
Generally, around 2-2.5 grams of tea
per 200 ml (6 ounces) of water, or about 1.5
teaspoons of white tea per cup, should be used.
White teas should be prepared with 80°C (180°F)
water (not boiling) and steeped 2-3 minutes.
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