White tea has caught the imagination of a lot of western tea drinkers due to its distinctive and delicate flavour and organic image.
The organic image is derived from it getting one particular of the least processed teas, there becoming only two easy measures in its production – ‘withering’ and ‘dehydrating’. The processes applied in production of Green, Oolong, Black tea are typically extensions or additions of this primary approach to include things like ‘rubbing’, ‘shaping’ or ‘baking’. The practically ‘unprocessed’ nature minimises the breakdown of the enzymes and oxidization.
By purpose of its easier and popular production approach, some historians think that White Tea was one of the very original Chinese teas, its use dating back at least two thousand years. The basic approach of its production has been honed into an art form over time practiced by skilled and seasoned exponents.
White tea’s production is just about exclusive to the FuJian province of Southern China, its natural atmosphere being especially suited for the plants’ cultivation. Production is focused in locations such as FuDing and ZhengHe, characterized by a hilly terrain, mild temperature and abundant frequent rain. FuDing, for example, has a year average temperature of 18oC and rain fall 1660mm. The soil in these regions is predominately a red or yellow colour.
All teas (excluding herbals) are created from the exact same plant named “Camellia sinensis”. There are a couple of premium species that are cultivated specially for generating premium white tea, for example, FuDing Da Hao (Large Fur), ZhengHe and FuAn Massive White. Premium tea leaves have fuller/stronger bodies compared to their closest sibling green tea. The leaf recommendations are generally covered by wealthy silvery white fur, which forms the ‘silver’ appearance of the final item such as Silver Needle.
The FuJian province of Southern China is a conventional tea nation, well-known for Oolong and some Green Teas – in addition to its White Tea Production. In Buena Park tow truck services of the Chinese tendency to preserve trade secrets, more than two thousand years of tea production and export to other lands has resulted in leakage of expertise and know-how needed for processing several Chinese teas. For example the processing understanding for green and black teas has at some point been exported to foreign nations. The specialist abilities related with White Tea production have so far remained in the Fujian region.
Imitation items are sold on the marketplace. The plants applied in these imitated products are colour-lightened (whitened). The manufacture is also distinct. A processing step ‘Sha Qing – traditionally used in green tea production is added as an alternative of the ‘withering’ step – the distinctive method in making genuine premium White Tea.
White Tea is not as widely consumed in China as other types due to the highly localized production. This rarity has contributed to its value. Premium silver needle is specifically treasured and linked with gift giving. Outside of China, and amongst Chinese expatriates, White Tea recognition is growing.