the 6 tea varieties
The way of tea
Easy and secure
Contact & News
White tea can only be harvested once a year, during a few weeks in early spring. White tea is the least processed variety of tea, what gives it a very noble character. Only the leaves from unopened buds will be picked by hand. In the very gentle withering process, the White tea is minimally oxidised and not rolled, steamed or roasted like other teas. The leaves will stay in a fuzzy shape after processing.
The traditional techniques for producing White Tea originate from the Fujian Province in China. The leaves and buds of this tea tree are covered in silvery-white fluffy hair, giving the tea its name.
White Tea is low in caffeine and high in amino-acids and contains polyphenol, which has a strengthening effect on the immune system, encouraging concentration and has a calming effect on the organism.
It has a lovely, sweetish light flavour, that makes it very recommended for fragile stomachs.
The transformation process:
From all tea varieties, this is the lightest and the easiest process.
The plucking takes place in early spring when the buds are still closed and covered with a silvery down.
After the plucking, the leaves are laid in the sun to be dried. If the weather does not allow it, the the leaves are spread on bamboo trays and out in a dry and warm room.