Features and properties of white tea

One day my friends, examining the characteristics of this type of tea, came to the conclusion that it is possible to live almost on one the white tea. White tea — in Chinese the pronunciation of “Bai Cha” 白茶 ) – despite very modest number of varieties are very different and self-sufficient. One kind of Bai cha will give you ease of green tea. Another warm, as warm Oolong and red teas. Third, pressed and villiany few years, will replace Shen-PU-erh.

Of course, we had slightly exaggerated. Puerh, Oolong teas, red teas have their own unique differences. And yet, in our comparison is the truth: different types of white tea are so unlike each other that it is sometimes

difficult to believe in their relationship.

Varieties of white tea

Classics Bai Cha is a type of Bai Hao Yin Zhen (the”Silver needle with white pile”). For the production of this tea is used exclusively by the kidneys — unexpanded leaves, covered with silvery fuzz. Than they are more beautiful, more homogenous in size and colour, the higher valued tea. The collection and sorting of the kidneys are considered to be particularly challenging. Not surprisingly, this tea have very strict standards for the collection. Important weather conditions, time of day of collection, as well as the condition of tea buds. «Silver needle” is the business card of the white teas, they are the most expensive and “elite” representative. Color of infusion of this tea is light yellow, aroma is spicy and fresh. Taste is thin, light, with nice acidity at the beginning and a sweet aftertaste. How to write Chinese chavadi, “high aroma, and the taste is clean”. The second type of white tea is known in Russia as “good morning” Chinese “Bai Mu Dan”). For its production are the two kidneys and young leaves. Often added to these are some of the bigger leaves that are in the process of withering and drying turning yellow or brown. Due to the differences of raw materials is different and the taste of the tea. The more leaves, the more saturated the color infusion — from pale yellow to almost orange. The taste comes subtle honey notes. But the main chord sounds spice young tea buds. Differ markedly from those of white teas two other species — “Show Mei”  and “Gong Mei”. The name of the first type is usually translated as “the Eyebrows of longevity”. Regarding the “Gong Mei” not yet is nothing more appropriate than “Eyebrow offerings”. Gun — this is the character “tribute”. “Mei” again “eyebrow” . Also, the character “gun” has the value “select” worthy of offerings for the king). May is here and we have in mind. By and large these two species differ slightly from each other. In both cases, the predominantly tea leaves and not Bud. It can be assumed that originally it came waste production of higher grade types of white tea. But it turned out that the leaves give the tea a very interesting taste and aroma. And this drink has found its fans. Look “eyebrow” as a whole or slightly broken tea leaves are red, brown, green, shades of grey with small patches is not very beautiful buds. The leaves are large and staggered, so the tea often looks “shaggy” and seemingly has very little in common with a neat, gemmule to the gemmule ’s Silver eagle”. Color of infusion of red and orange, the main note in the aroma — honey. The taste is sweet, thick, pronounced. Tea warms is relaxing. The uninitiated person it is not clear why these teas include white. Nothing white in them, like as not. The decisive factor is the type of raw materials and production method. Relatively recently appeared on the market in antique white teas — Lao Bai Cha. This is usually extruded and aged a few years, the product of the same raw material, from which white tea. Perhaps for a long period of fermentation smooths out the shortcomings of this raw material and gives it a peculiar charm. Sometimes at first glance in appearance they may be confused with Shen-erh. But taste and aroma Lao Bai Cha are quite different. They are close to “Show Mei”, but the taste is softened by time, tea longer disclosed and, incidentally, it is interesting manifests itself in Warka.


The birthplace of the white teas are traditionally considered to be mountain Time, located on the territory of Fuding County in Eastern China’s Fujian province. In these places, national Park, there are ancient monasteries and Hiking trails. White tea has become one of the attractions of these places. Now “authentic” white tea can be considered as the one produced in the Fuding counties and Jenga. In this region of wild tea mountains Half bred varieties Da Bai Cha (Big white tea) and Da Bai Hao (Big white pile). The feature class have become large and strong tea buds with a pronounced “fluff”. As usual in China, the tea Fuding County today are striving to secure for itself the title of the homeland of the white teas and proclaim their unique product. Here were not only withdrawn tea varieties, but also perfected the technology of production of white tea. Gradually Fuding Da Bai Cha has become one of the most common varieties of teas in China. Now it is cultivated in various provinces. Brand «silver needle” used by manufacturers not only in China. White tea today, make in India, Darjeeling, Sri Lanka and beyond. Of course, despite the resemblance, this tea is not like Chinese white. Even tea from different provinces of China due to different climate and characteristics of production will be different. In this endless intrigue tea journeys and quests — tea is not the same, even if he wears the same name and generally assembled on one plantation. Each new meeting with tea — it’s a surprise, a challenge, a test of skill taster and a great responsibility. Because you want to be a good tea to do more! So, it is necessary to search for, buy and educate new fans of high tea art!


In the Chinese classification according to the degree of fermentation, white tea is almost at the beginning — after the green, which is considered suboperations. The essence of the production of white tea to reduce the impact on raw materials to a minimum. A process chain is short: the collection, wilting, drying, sorting. No such aggressive procedures such as rolling, steaming, frying, that is, stages that allow first, to maximize the release of juice from the leaves, and then the “fix”, to stop this process. All this white tea is not done. Even in the production of delicate green tea is the stage of twisting or at least fixing high temperature. In the technology of production of white tea they are absent, so that the sheet does not stop the slow fermentation. And that’s exactly why green tea is considered to be the weaker of the degree of fermentation: fermentation stops, in white — not. In some ways, the technology is close to the methods of production Shen-PU-erh, but the impact on the PU-erh is still more intense. It is the similarities and absolulely the possibility of Lao Bai Cha. Green tea in half a year loses its freshness and many tastiness, and white, and a few years continues to live! It would seem simple: collected sheet, slightly warmed and gently dried them. However, it is a minimal impact on tea makes especially attentive to the collection of raw materials. At the forefront of quality tea buds. Not surprisingly, in Fuzine are so proud of their teas.

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