White tea comes from the plant Camellia sinensis. It was originally produced in China.
The name «white tea» derives from the silvery-white hairs on the unopened leaf buds of the Camellia sinensis plant.
Leaves and leaf buds of this plant are used to produce different teas (black, green, oolong, pur-erh and white) but all these teas are processed differently to attain different levels of oxidation. White teas are lightly processed to prevent oxidation and further fermentation. Because that, white tea has the delicate flavor and also retains high levels of the chemicals responsible for its health benefits.
Some people refer to white tea as ‘decaffeinated’ or ‘caffeine free,’ but this is incorrect. White tea naturally contains caffeine or, as some people (incorrectly) term it ‘caffeinated.’ (Caffeinated actually means that caffeine was added. Unless there’s a really strange white tea out there that I have never heard of, no caffeine was added to white tea — it is only naturally occurring.) White tea contains the lowest caffeine concentration in brew-form with an average of 20 mg of caffeine per cup.
Preparing White Tea
To Make White Tea
1.Use water that is under 190 F and steep for 3 to 5 minutes.
2.White tea is fairly flexible on its brewing times (some people steep it for as long as 7 minutes).
3.White tea’s brewing temperature needs to be well below boiling. It is not as finicky as green tea and won’t be ruined if the water temperature is a few degrees off.