White tea has caught the imagination of several western tea drinkers due to its unique and delicate flavour and organic image.
The organic image is derived from it being among the least processed teas, there being only two simple steps in its production – ‘withering’ and ‘dehydrating’. The processes found in production of Green, Oolong, Black tea are usually extensions or additions of the primary process to add ‘rubbing’, ‘shaping’ or ‘baking’. The almost ‘unprocessed’ nature minimises the break down of the enzymes and oxidization.
By reason of its simpler and common production process, some historians believe that White Tea was one of many very original Chinese teas, its use dating back to at least two thousand years. The simple procedure for its production has been honed into an art as time passes practiced by skilled and experienced exponents.
White tea’s production is almost exclusive to the FuJian province of Southern China, its natural environment being particularly suited for the plants’ cultivation. Production is targeted in areas such as for example FuDing and ZhengHe, characterized by a hilly terrain, mild temperature and abundant regular rain. FuDing, for example, has a year conditions of 18oC and rain 1660mm. The soil in these areas is predominately a red or yellow colour.
Dollar Tea Club (excluding herbals) are manufactured from exactly the same plant called “Camellia sinensis”. Here are a few premium species that are cultivated specially for making premium white tea, for instance, FuDing Da Hao (Big Fur), ZhengHe and FuAn Big White. Premium tea leaves have fuller/stronger bodies compared to their closest sibling green tea extract. The leaf tips are typically included in rich silvery white fur, which forms the ‘silver’ appearance of the ultimate product such as for example Silver Needle.
The FuJian province of Southern China is really a traditional tea country, famous for Oolong plus some Green Teas – as well as its White Tea Production. Despite the Chinese tendency to preserve trade secrets, over two thousand years of tea production and export to other lands has resulted in leakage of skills and knowledge necessary for processing many Chinese teas. For example the processing knowledge for green and black teas has eventually been exported to foreign countries. The specialist skills associated with White Tea production have up to now remained in the Fujian region.
Imitation products are sold on the market. The plants used in these imitated products are color-lightened (whitened). The manufacture is also different. A processing step ‘Sha Qing – traditionally used in green tea production is added rather than the ‘withering’ step – the distinctive process to make authentic premium White Tea.
White Tea isn’t as widely consumed in China as other styles because of the highly localized production. This rarity has contributed to its value. Premium silver needle is specially treasured and associated with gift giving. Outside of China, and amongst Chinese expatriates, White Tea popularity keeps growing.