White Teas-Light, Delicate and Caffeine Free
White tea is made from the same plant as is green tea, but undergoes a very different process. It begins with the rolled buds of the Camellia Sinensis plant, but suffers no oxidation.
That oxidation process, often called fermentation, is what produces the distinctive color and taste of other teas. Though the word is the same, ‘fermentation’ in tea circles does not mean the same as when it’s used in relation to wine. No sugars are altered to produce alcohol.
Instead of oxidation, the buds are dried by steaming, then air dried. No rolling or crushing occurs. This leaves the enzymes in the leaves intact, unexposed to air. Water evaporates more slowly and up to 40% of the original weight is lost. Then the leaves are slow-roasted to remove about 95% of their moisture content.
The result is a tea with very little caffeine and a very light color and delicate taste. The final product has a very fresh taste, somewhat like real leaves or grass, that is preferred by some tea aficionados. Leaves gathered in the early spring provide a clean cup with a fragrance that has a hint of outdoors.
A type called Silver Needle that hails from the Fujian province in China is an especial treat. The Darjeeling province in India makes a fine white tea as well. And there is a variety called Ceylon White that hails from Sri Lanka.
But there’s more to white tea than just good taste.
Though still an area of active research, there are studies that suggest white tea is even healthier than the already great green tea. Green tea stimulates the immune system to fight infection and according to a recent study at the Pace University, that property may be even more pronounced in white tea. It has an anti-viral and anti-bacterial effect.
With its lower caffeine content (15 mg per serving, compared to 40 mg for black tea, and 20 mg for green tea) white teas will be a great addition to the ‘decaf’ section of your tea tin.
Brew about 2.5 grams (1,5 teaspoons) for every 200 ml (6 oz). Heat the water to 82°C (180°F), then steep the leaves for a few minutes. Cool to taste and enjoy this ancient delight as a new experience.
Global Teas, Variety is the Spice of Life
There are, fortunately for tea lovers, as many types and blends of tea as there are kinds of coffee. And, that’s a delightfully high number!
For the lover of strong brew, there is the Assam black from India - a malty cup that can really wake you up in the morning. The Keemun black from the interior of China is a great alternative for those cold, rainy days of Fall.
There are the smooth Ceylon blacks from Sri Lanka, that make a wonderfully relaxing drink at the end of a hard day. Ceylon is a former name for that country. Or one might try the renowned Darjeeling muscatel from high in the Himalayas.
But many prefer the gentler green teas from throughout Asia. The Japanese generously provide a platter full of options. The Kukicha is a mix of leaves and twigs, just the thing to spice up an otherwise bland drink. China offers a Mandarin with hints of apricot that does that noble country proud.
From the Fujian province in China comes the Pi Lo Chun that no sensible tea lover will pass up the opportunity to test. The White Monkey should be sampled, if for no other reason than to try to guess what the name has to do with this delicious green.
Africa, Kenya in particular, is now one of the largest exporters of black tea in the world. But size doesn’t always characterize the country best. The red Rooibos of South Africa is simply delicious. And taste is the final arbiter anywhere.
The Rooibos makes for an excellent drink plain or combined with a broad palette of additives. Vanilla, mango, berry even the perfumey Earl Grey are superb variations on an already first-rate brew.
But, oh, those Oolongs. Formosa Oolong may be the most well known and certainly ranks among the finest, but there are others equally worth tasting. A Wu Yi from coastal China is a must. The Jasmine, with an aroma that brings memories of spring to the mind and delight to the soul, is mandatory.
Darjeeling, India produces an Oolong that does credit to one of the world’s oldest and largest producers of fine tea. After all, not everything Asian is Oriental. Heavy domestic demand has limited the supply and therefore raised prices. But a tea this good is worth a little more.
Being provincial is a natural human impulse. But those with the daring to explore the world are the fountainheads of human progress. Join their ranks and sample some of the planet’s fine brews from across the seas. Hoist sail!
Teaware, Perfect Tea Accessories For Tea Afficionados
If you can’t find the kind of teaware online that suits your particular taste and needs, you should invent your own. The reason is simple: there is more variety in teapots, infusers, strainers, cups and more than there ever were add-ons for photography buffs.
A teapot is central to the set and you will find yourself simultaneously frustrated and delighted at the options. You could consume a week just cataloging all the different choices.
Everything from chrome and plastic to ceramic to clay to glass is available and each has its pros and cons. There are teapots with in-built timers and thermometers, detachable base plates and handles… the list is endless.
Some look very much like ordinary traditional coffee pots. But even those have all sorts of extra, modern conveniences like a detachable pot from the heating base for example. Very handy for preparation and pouring.
Others have the look of a much older tradition - the look of ancient China. Yixing clay teapots, of the sort that have been made by fine craftsmen in China for centuries, are both functional and beautiful. Today they have the added advantage of being prepared in modern clay ovens with extraordinary quality control. They represent the best of art and technology combined.
Traditional porcelain teapots from Japan are both works of art and utilitarian objects. Strong, yet with delicate designs, these shining white and blue containers look great and function perfectly even in the most modern of kitchens.
Many American designs now emulate the best of Scandinavia, where tea drinking is an art done with the practical sense of the Danes or Finns. One elegant glass design has an oversized cup with a plate that sits on top and holds a strainer. The assembly on top makes it easy to prepare the tea to perfection, then lift off the upper components and carry the cup to your favorite easy chair for drinking.
The range of artistic styles, beyond the merely functional, would fill a museum. Along with the teapot, the tea devotee will find an equally abundant array of choices for other teaware.
Strainers or infusers, which are used to strain hot water through tea leaves, are essential for those who want to expand their choices beyond tea bags. These come in a variety of materials and designs. Pyrex, copper or aluminum, ceramic and other materials are used. Large mesh, fine mesh and everything in between are useful since you may want to use large leaves or even fine tea powder.
A tea caddy is helpful for those who like to buy in quantity or have on hand different types of tea. That would be everyone, wouldn’t it? They come in a large range of sizes and designs. Some hold only one type, some have compartments for holding bags, leaves or powder in different chambers.
While you’re buying, don’t forget to look for that unique cup that fits your hand and tastes. Then, in about a year when you’ve reviewed one percent of what’s available, you can actually sit down and brew a cup, then relax. After all that shopping, you’ll need one.