The home of White Tea is Fu-Tien province. White tea is Chinese specialty. It is received only from the leaf buds. The shoots of young leaves, hidden in mossy shining envelope, are carefully picked and later they undergo traditional, fully natural method of withering and drying up. Rigorous observance of this method influences the appearance and the bouquet of the tea.
The main strains of white tea:
Pai Mu Tan – it is a thousand year old tradition blend, ‘Pai’ means white and ‘Mu Tan’ peony. The tea is characterized by a clear, soft, slightly flower-like, fresh taste and yellow-orange infusion. Its leaves are irregular and rich in tips.
The method of preparation: 1 – 2 teaspoons of tea per 1 cup, pour boiled water at the temperature of 85°C. Brew for about 5 – 10 minutes. The infusion does not get bitter.
Yin Zhen – “Silver Needles”, its name precisely gives the looks of this dried tea. Selected, unopened leaves and buds make the tea beautifully clear looks and excellent quality. Its very soft and fresh, slightly fruit-like taste, may act as a delicatessen for any tea gourmet.
The method of preparation: 1 heaped teaspoon of tea per 1 cup. Pour boiled water at the temperature of 70°C, brew for about 5 minutes. The infusion does not get bitter.