Tea is a product that depends on the conditions of the area that the Camellia sinensis, or tea bush, is grown. Climate and soil play an important role in enabling the young leaves and buds to develop their delicate flavors but it is also the role of the tea leaf handler that turns the plucked leaf into the end product. To produce the finest white tea, only the buds and youngest leaves are picked and they are the least processed of all teas. Once picked, they are spread out on large racks and left to wither for 2-3 days depending on the humidity in the air. Too much humidity will cause the buds to rot while not enough humidity will make them dry out too fast. A slow, natural enzymatic oxidation takes place and is subsequently halted by drying. Since the tea is the least processed , it retains the most antioxidants. Antioxidants help to detoxify and cleanse the body. White tea also has the least amount of caffeine content coming in at about 15mg per 1 cup serving as compared to coffee at 115mg per 1 cup serving. White tea should be brewed with a water temperature of 165 degrees to 175 degrees for 2-4 minutes using one to one and one half teaspoons per 6-8 ounces of water.

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