A Chinese tea made with leaves that are processed to let them wilt slightly and lose the “grassy” taste of green tea, while undergoing minimal oxidation.
White tea has higher levels of antioxidants, less caffeine, and has more anti-viral, anti-bacterial qualities than green tea. It also has more of the amino acid theanine than green and black teas, which is believed to have relaxing and mood enhancing properties.
The four major types of tea (White, Green, Oolong and Black) are dried processed leaves of one plant, the camellia sinensis. This plant is native to China where the best green tea can be found in the mountainous, pollution free growing regions, where moisture and mist shield the tea leaves from degradation by sunlight.
White Tea is from the top of the plant, two leaves and one bud, and is only available for harvest, on average, three-months per year. This tea generally has 3-4 times the polyphenols as premium green tea and far less caffeine. White tea is the most subtle of all the varieties of tea, using only the finest tea leaves from each bush with a minimal amount of processing. Considered by most connoisseurs to be the apotheosis of tea, White Tea is now beginning to make a significant consumer impact. New studies show that White Tea is 10% more effective in improving immune health than its green cousin.
Organic, Raw, Vegan, Gluten-free, Kosher