White Tea

Organic Silver Needle White Tea, Two Hills Tea, Yunnan, China, via the Rainbow Grocery bulk section.

All tea is made from the young leaf buds and leaves of the Cammelia sinensis plant.

The major differences between the categories of tea, (white, green, yellow, black/red, and dark/Pu-Erh,) are due to the methods in which the leaves are processed after picking.

White Tea is the most simply processed of all teas. Tea buds are picked, allowed to wither in the sun and slightly oxidized, then dried quickly with low heat.

The fact that white tea leaves aren’t rolled or formed, means the dried leaves are fragile and prone to breaking. Avoid broken tea. Broken tea leaves tend to make a harsher steeped beverage.

A good general rule is, the darker the tea, the hotter the water. The water for the very dark Pu-Erh should be just off the boil. For white tea, let your water sit for a good few minutes after boiling to cool before steeping your tea. (If you like to measure, the water for white tea should be around 180F or 80C.)

Like with high quality green tea, you can fudge the brewing process a bit with white tea. You don’t really need a separate brewing vessel. You can either brew it right in your glass or in a share pitcher.

Add a generous pinch of leaves to the pitcher or glass, cover with water, wait a few minutes. When you’ve drunk it down half way, add some more appropriately heated water. Continue until it tastes more like water than tea.

White tea is subtly colored and flavored. It should have a lingering sweet flavor with overtones of fruit, herbs, or grass.

This tea is on the grassy/briny side, with some fruit-ish and perfume-like overtones. Sandalwood, maybe? Pleasant, but I can’t quite decide if it is more compelling or interesting. Nice length of flavor, though.

#WhiteTea #SilverNeedles #Cha #Tea #tasseography

What is Tea, Part 2: Tea Plants and Farms

Tea Plants and Farms

We were recently lucky enough to be able to visit China. I was excited, because the trip was primarily a culinary tour, so we would get to taste a variety of Chinese food I had only ever read about in books.

However, when I looked closer at the itinerary, I noticed, along with other cultural icons of China, we would be visiting Longjing Village, the source of Dragonwell Tea, the green tea I had been drinking for more years than I can remember.

Cha

As I mentioned, Tea is made from the leaves and buds of a perennial shrub or tree in the Cammelia family, Cammelia sinesis.

Tea Field-03

In areas of China, tea plantations run up and down the hills in stepped rows.

Tea Plants–02

Above is a closeup of a tea bush. If you look close you can see the buds and final leaves.

Tea is usually made from the first spring buds and a leaf or two of the fresh growth.

Tea is picked, usually by hand, where pickers go from bush to bush and pinch off the bud and first leaf of the spring growth at a certain time of the year, and a certain time of the day.

Steeped Dragonwell Tea-2

This is a glass of Dragonwell tea. You can clearly see the buds and leaves of the tea plant in the glass of tea. That is what tea should look like in the glass.