White tea, one of the most ancient and revered types of tea in China, is celebrated for its minimal processing and pure, delicate flavors. This tea is not only a beverage but also a cultural artifact that encapsulates centuries of tradition and refinement.
Historical Background
The origins of white tea can be traced back to the Tang Dynasty (618-907 AD) in Fujian province. It was initially produced by accident when tea leaves were left to dry in the sun, creating a unique flavor profile. Over time, this serendipitous discovery evolved into an intentional method of tea production, resulting in what we now know as white tea.
Types of White Tea
There are several varieties of white tea, each offering distinct characteristics. The primary types include:
- Bai Hao Yinzhen (Silver Needle): Made from young tea buds before the leaves have fully unfurled, this variety is prized for its silvery appearance and sweet, mellow taste.
- Bai Mudan (White Peony): Composed of one bud and two leaves, Bai Mudan offers a more robust flavor compared to Silver Needle, with floral undertones.
- Gong Mei (Tribute Eyebrow): This variety uses older leaves and buds, often those that are partially open. It has a stronger flavor and is less expensive than the other types.
- Shou Mei (Long Life Eyebrow): Similar to Gong Mei but made from a different cultivar of the tea plant, it features larger leaves and a fuller body.
The Art of Craftsmanship
The production of white tea is a meticulous process that emphasizes simplicity and natural drying. Here's a brief overview of the steps involved:
- Plucking: Tea leaves and buds are carefully handpicked, usually in early spring when they are still covered with fine downy hairs, known as "silver tips."
- Withering: The freshly picked leaves are spread out in thin layers to air dry naturally. This step can take anywhere from 24 to 72 hours, allowing the leaves to lose moisture slowly.
- Drying: After withering, the leaves undergo low-temperature drying to further reduce moisture content. This can be done using sunlight or low-heat methods.
- Sorting and Packaging: Once dried, the tea is sorted by quality and packaged for sale.
Tasting White Tea
To truly appreciate white tea, one must engage in a mindful tasting process. Here’s how to savor this exquisite brew:
- Warm the Teapot: Begin by rinsing your teapot with hot water to warm it up.
- Measure the Leaves: Use about 3 grams of white tea leaves per 200 ml of water.
- Steeping: Pour hot water (around 80-85°C or 176-185°F) over the leaves and let steep for 3-5 minutes. Avoid boiling water as it can scorch the delicate leaves.
- Observe: Notice the pale yellow color of the liquor, which indicates a high-quality white tea.
- Sip and Savor: Take small sips, allowing the subtle flavors to unfold on your palate. Pay attention to the smoothness, sweetness, and any floral or fruity notes.
- Repeat: White tea can be steeped multiple times, with each infusion revealing different aspects of its character.
In conclusion, white tea is more than just a drink; it’s a window into China’s rich cultural heritage and a testament to the art of tea making at its purest form. Whether you are a seasoned tea connoisseur or a curious newcomer, exploring white tea offers a delightful journey into the world of fine teas.