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31 JANUARY 2019
White tea...the color of spring...
A silver-white hair covers the tea buds shyly peeking out in the light of the spring sun after a long, cold winter... That is what protects them from insects that buzz around, dying to sting them... That is what protects them from the harmful rays of the sun...and that is where this category of tea gets its name from, that being ‘white tea’..!!
Having its birthplace in China, the province of Fujian to be exact, white tea was first produced systematically upon its appearance at the end of the 18thcentury and stands out for its simple appearance and production process. It is the simplest, most ancient form of leaf processing for a plant - in this case tea - consisting of many hours of leaf withering on bamboo trays, either indoors or outdoors depending on the environmental conditions, followed by drying and sorting.
Don’t be fooled however...the whole process, though seemingly straightforward, requires real expertise to ensure that the precious fluffy hair on the buds as well as the leaves are not destroyed and don’t oxidise at any stage in their processing... A crucial stage of the process is the harvesting of the tea leaves. Once the leaves were gathered exclusively by virgins wearing white gloves. The leaves were then sent to the Emperor as a kind of tax. Today the precious top buds and leaves are gathered with extreme care over just a few days at the beginning of each spring and are taken as swiftly as possible to where they will be processed.
The two main types of white tea are Yin Zhen, translated as ‘silver needles’, where only those hairy needle-like tops that have yet to open are used - hence the name - , and Bai Mu Dan, that is to say, ‘White peony’ where only the bud and one or two of the first leaves are gathered. Traditionally, the varieties used for these teas are Da Bai, that is to say Big White leaf, and Da Hao, i.e. Big Stalk.
Today however, many areas follow the same leaf processing method and experiment with different varieties and soils, placing their own white teas on the market, which comes as a pleasant surprise to us. There is, for instance Yunnan of China, India, Nepal, Thailand and Taiwan, and the list goes on.
You’ll find many of these in Tea Route...
Try the ‘White Mosaic’...A blend of exceptional quality Bai Mu Dan scented with citrus fruit peel, hot spices and the subtle addition of vanilla...
Feel like an emperor by drinking a cup of Yin Zhen either neat or scented with Jasmine Yin Zhen, bio... The silver needles, once touching only the lips of the emperor, are here to offer up an unforgettable gustatory and visual experience to all those who try them...
Discover the impressive light flora bouquet of Nantou White from the Ali Shan region of central Taiwan or the full sweet aromas of the chestnut and cocoa butter bouquet of White Monkey from China’s Fujian province.
Wander amongst the white teas from the high mountain ranges of Yunnan with Silver Bud Ya Bao. This is a quite special white tea from whole buds which have dried in the sun. Discover their complex aromas that emerge...
White tea preparation ‘forgives’ the novice tea lover and recommends a good introduction to the world of fine teas... Even if you let tea brew for one or two minutes longer than it should or the water you use is a little too cold or too warm...have no fear!! There’s good news on the way!! It won't become bitter like a green or black tea...On the contrary, it will allow you to experiment, allowing you to find the flavour that suits you. The general rules recommended however for tea preparation follow the ratios 1 gram of tea leaves to 100ml of water and immersion of the leaves into water of 75-90˚C for 3-4 minutes...
Enjoy warm or cold!
