White tea is comprised of new, young tea leaves and buds from the Camellia sinensis plant and is only harvested for a few weeks each spring in the northern district of Fujian, China. The leaves are generally picked in mid-March to early April and only on days when it is not rainy or humid. Just like champagne, white tea can only be called “white tea” if it comes from the Fujian province. White tea gets its name from a silvery type down that covers the leaves and unopened buds, known as “Hao.” White tea is processed in two steps, withering and drying. This tea has the lightest liquor ranging from almost clear to pale amber.
HEALTH TIP: White tea is less processed than other forms of tea, therefore the polyphenols, a type of antioxidant, are extra potent. White tea contains ECGC, an antioxidant that prevents new fat cells from forming and fights signs of aging, like wrinkles. Research indicates that these benefits may protect against colon cancer, among other cancers. White tea’s flavor ranges from delicate to bold.
4 oz. pouch yields approx. 40 cups