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White teas are the least processed of any tea and therefore taste the most like fresh leaves or grass. They also have the lowest amount of caffeine and most likely have the highest antioxidant properties.
First of all, white tea starts with just the tightly rolled buds of the camellia sinensis plant.
After the leaves are plucked, they are (sometimes) laid out to wither for about 8 to 24 hours. From there, it goes directly off to be sorted,
graded, and packaged.
The dried buds have a silver-like appearance because the tiny white hairs of new growth are still present.
Processing tea is generally considered the art of tea. It is where many of the subtleties in taste, body, and overall character are created. In its most basic form, it is taking the raw green leaves and deciding whether or not, and how much oxidation (or fermentation) should take place before drying them out. 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 amount of oxidation depends upon how much of the enzymes are exposed and for how long. White tea does not go through any oxidation at all.
For further details just click on the name of tea.
Ceylon
China
Darjeeling
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