White Tea is considered the most delicate type of tea. The color and taste tend to be mild and soft. It is made from buds and leaves that have not yet unfurled but are still covered by fine white hairs (fuzz) called pekoe. The leaves and buds are hand picked in early spring and minimally processed. They are dried in the sun and not allowed to oxidise. White teas have lower levels of caffeine and high levels of antioxidants. The buds of the plant contain the most antioxidants.
From plant to your pot white tea goes through:
Plucking ~ Withering ~ Firing ~ Sorting
The best way to steep a cup of white tea always starts by ensuring you clean your vessel very well, be it a teapot or a mug or a tea press. Then select good water (a bottle of spring water is recommended) and boil it in a clean kettle to 185 degrees Fahrenheit and pour it on your loose leaf white tea. The measurement is ~6 ounces of water to one teaspoon of tea leaves. Let it steep 5-6 minutes or to your preference.
1oz loose leaf tea = up to 15 servings of 6oz cups of tea (depending on how strong you prefer your tea)
