ABOUT WHITE TEA
ABOUT
White tea is one of the most delicate and minimally processed teas, prized for its subtle flavor and rich bioactive compounds. White tea has its roots in the Fujian province of southeastern China, where it was traditionally reserved for imperial courts due to its rarity and refined qualities. The name “white tea” (Bai Cha) refers to the fine silvery-white hairs on the unopened buds of the tea plant. White tea is predominantly grown in Fujian, especially in areas such as Fuding, Zhenghe, and Jianyang. These regions provide a cool, misty climate with well-drained acidic soils ideal for the slow, careful growth of tea buds and young leaves. Some white teas also come from the neighboring provinces and parts of Yunnan, though Fujian remains the benchmark for quality. White tea is prepared using a special technology of natural withering and drying while maintaining its rich internal content with active enzymes, polyphenols, etc. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Today, white tea is produced in all tea-growing countries, and many regions now offer exceptional examples that demonstrate how refined and elegant white tea can be, even beyond China. Thanks to the minimal human intervention involved in its production, this type of tea remains one of the most authentic, reflecting the natural taste and distinctive aromatic character of its specific tea-growing regions.
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White tea is one of the most delicate and minimally processed teas, prized for its subtle flavor and rich bioactive compounds. White tea has its roots in the Fujian province of southeastern China, where it was traditionally reserved for imperial courts due to its rarity and refined qualities. The name “white tea” (Bai Cha) refers to the fine silvery-white hairs on the unopened buds of the tea plant. White tea is predominantly grown in Fujian, especially in areas such as Fuding, Zhenghe, and Jianyang. These regions provide a cool, misty climate with well-drained acidic soils ideal for the slow, careful growth of tea buds and young leaves. Some white teas also come from the neighboring provinces and parts of Yunnan, though Fujian remains the benchmark for quality. White tea is prepared using a special technology of natural withering and drying while maintaining its rich internal content with active enzymes, polyphenols, etc. The highest quality white teas are made from spring young buds and leaves, traditionally dried under the sun.
Today, white tea is produced in all tea-growing countries, and many regions now offer exceptional examples that demonstrate how refined and elegant white tea can be, even beyond China. Thanks to the minimal human intervention involved in its production, this type of tea remains one of the most authentic, reflecting the natural taste and distinctive aromatic character of its specific tea-growing regions.
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