Tea - capability White Tea

Flavors - Tea - capability White Tea

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Drinking white tea is the latest trend for many of today's tea drinkers. Drinking white tea, however, is not indeed new. The Chinese have been drinking white tea since at least the Tang Dynasty (618-907 A.D.). It gained greater popularity in China while the Song Dynasty when the emperor Hui Zhong declared white tea to be the most elegant form of tea.

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However, even today, white tea is much rarer than black and green tea, which is part of the surmise that fewer population know about it. In addition, because it's so rare, it's also the most costly of teas. Growing white tea takes extra care and a extra kind of harvesting, so far less of it is grown than black and green tea.

White tea is separate from black and green tea in two leading ways; the maturity of the leaves at harvest and the actual tea processing. It's the capability to harvest white tea at exactly the right time and the capability to process the tea properly that makes a capability white tea. The best white tea gardens have this delicate harvesting and process down to a science, protecting the delicate flavor that is so leading in white tea.

The Harvesting

White tea is harvested much earlier than other teas, before the leaves are fully open. At this point in the growing process, the tea buds are still covered by fine white hair, hence the name white tea. For the very best tea, only the wholly unopened and undamaged buds, and sometimes the first two leaves, are used. It's requisite that the buds remain undamaged as they're being plucked.

It is also requisite that the weather be excellent when white tea is grown and harvested. The very best white tea buds are harvested in March and April. In fact these are typically the only months out of the year that tea farmers will harvest white tea, which is an additional one surmise it is so rare.

White tea must be harvested on a dry day, after the former night's dew has dried and on a morning when there is no frost. If the buds appear purple, they are typically rejected.

The Processing

Next, the white tea leaves and buds must be processed. White tea indeed goes through very dinky processing, but the processing must be performed correctly.

Different varieties of tea (black, white, green, oolong) are created based mostly upon the way they are fermented. Tea leaves have enzymes in their veins. When the leaf is broken, bruised, or crushed, the enzymes are exposed to the air resulting in oxidation. The whole of oxidation depends upon how much of the enzymes are exposed and for how long. This oxidation is what causes the fermentation. So, to make separate varieties of tea, you allow oxidation to go on for separate periods of time.

White tea is not fermented at all. For this reason, it's requisite that the leaves not get bruised or broken in any way. This talent for harvesting the leaves without creating any bruising is one of the things that separates a very high capability tea garden from a mediocre one.

Once the leaves are harvested successfully, the tea leaves are left out to air dry and wither for a period of time. Next, they are fired or steamed to prevent the oxidation process from beginning. Often the steaming and drying of the tea leaves is performed right in the tea fields, to protect the delicate leaves.

It is this extra care, along with the immaturity of the leaves that gives white tea its light sweet flavor and pale color.

Careful Attention

The best white tea gardens are those that pay extra attention to the details required to make the most delicate white tea. This means examining each and every bud before plucking and only using the bud and the top two leaves.

Some lesser capability tea is graded as such because more than the top two leaves are harvested and used. This makes the tea less expensive, because it is bulkier, but it results in a reduce in the flavor of the tea.

Creating the lightest and most delicate of white teas also requires faithful attention to the time of harvest. Watching the weather and ensuring that the conditions of dryness and temperature are met is crucial. Harvesting buds at the wrong time severely compromises the flavor of the tea.

Regional Flavors

White tea is grown in China, Japan, India and Sri Lanka, with the vast majority of it being grown in China. Each of these growing regions will furnish a slightly separate flavor because of the differences in the area's soil, atmosphere and altitude. For example, Darjeeling white tea, grown in the Darjeeling region of India will maintain the slightly muscatel flavor that is the most requisite flavor of black Darjeeling tea. However, because Darjeeling white teas have been harvested and processed like other white teas, it will also have the mild sweet flavor and delicate aroma of other white teas.

High capability white tea will have a bit of a silver appearance, and the tea will feel light and a bit bulky. White tea is typically not as contract as black teas, which means you will need more tea leaves per cup to brew it to the allowable strength.

When it comes to white tea, it is often true that you get what you pay for. If you find an highly uncostly white tea, it likely lacks the delicate flavor and aroma of a high capability white tea because it was harvested at the wrong time, grown while the wrong season or because more than the top two leaves were used.

So, pick carefully to ensure that the white tea you buy is of the best quality.

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