White tea

This is the least processed type of tea. It is the closest to the natural state of the tea leaf. It got its name from the silvery fluff covering the leaves, and the color of its brew is the lightest of this type. When fresh, it has a light, grassy taste, when matured it turns into an interesting, slightly medicinal, malty taste.
"Yin Zhen" i.e. "Silver Needle" contains only buds, is light, sweet and can be drunk for a long time. "Bai Mu Dan" or "White Peony" already consists of buds and leaves. "Shou Mei" i.e. "Eyebrow of Eternal Life" is almost entirely made of leaves. Therefore, the latter has a stronger, more characteristic taste.
The leaves intended for white tea are not rolled or fried, they are only dried on bamboo trays.
The leaves are exposed to longer drying than other types of tea, so they oxidize a little during drying. (get tanned)
And this amplifies the floral, sweet aromas and flavors.

According to the Chinese theory of the five elements, white tea represents the element of water, helps kidney function and has a balancing effect.
Their consumption is most useful in the morning hours, when the body needs water replenishment after a night's sleep.
The caffeine in white tea dissolves very slowly, and "Shou Mei" has the lowest amount.
A famous Chinese saying about white tea: "At one year old - tea, at three years old - medicine, at seven years old - treasure."

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