The world of tea is vast and diverse, but few can match the elegance and subtlety of Chinese white tea. This article aims to introduce you to this exquisite beverage, exploring its rich history, various types, intricate production process, and the art of tasting.
White tea, known as Bai Cha in Mandarin, is one of the oldest and most revered teas in China. Its origin dates back to ancient times, with legend tracing its discovery to the Shannong period (2737-2697 BCE). According to the story, the Emperor Shen Nong discovered white tea when tea leaves blew into his pot of boiling water while he was resting under a tea tree.
There are several types of white tea, each with unique characteristics and flavors. The primary categories include Silver Needle (Baihao Yinzhen), White Peony (Bai Mudan), Tribute Eyebrow (Gongmei), and Old Tree White Tea (Lao Shou Mei). Silver Needle is made from young tea buds that are covered in fine white hairs, giving it a delicate, sweet flavor. White Peony includes both buds and leaves, offering a more robust taste. Tribute Eyebrow is a blend of different grades of white tea, providing a balanced flavor profile. Lastly, Old Tree White Tea comes from older tea trees, delivering a deep, complex flavor.
The production of white tea is an art form that requires precision and patience. It involves only two primary steps: wilting and drying. After harvesting, the tea leaves are spread out to wilt naturally in the sun or indoors, allowing them to lose some moisture and soften. This process can take anywhere from 24 to 72 hours, depending on weather conditions and the specific type of white tea being produced. Following wilting, the tea undergoes a slow drying process to remove any remaining moisture, ensuring its longevity and preserving its natural flavors.
Appreciating white tea is an experience that engages all the senses. To fully enjoy its delicate flavors and aromas, it's essential to use the proper brewing method. Begin by preheating your teapot or cup with hot water to maintain a consistent temperature during brewing. Use about three grams of white tea per 150ml of water, adjusting the ratio based on personal preference. Infuse the tea at a lower temperature (around 75-85°C or 167-185°F) for 1-3 minutes, depending on the type of white tea and desired strength. As you sip, take note of the tea's color, aroma, and taste, appreciating the subtle differences between each variety.
In conclusion, Chinese white tea offers a captivating journey through history, varieties, craftsmanship, and appreciation. By understanding its origins and mastering the art of brewing and tasting, you can unlock the full potential of this exquisite beverage and embark on a truly enriching tea experience.