White tea: properties, composition, benefits and harm

White tea: what is it?

More than 800 years ago, tea was first mentioned in ancient writings. The Chinese emperors knew firsthand what it was. They considered this drink one of their favorites, valued it for its subtle aroma and ability to clarify the mind. Special breeding of individual varieties began about 150 years ago. Now tea bushes are grown not only in China - the plant is also popular in India, Sri Lanka, Taiwan, and Eastern Naples.

The name “white” tea comes from the appearance of the collected buds (tips) and leaves, densely covered with white hair (baicha). Its main features: minimal human intervention in fermentation and high requirements for the collection process.

The harvest is harvested strictly from 5 to 9 am in the period from mid-March to early April in sunny weather. Pickers are required to have a neutral odor at the time of work so as not to distort the aroma of the future drink.

After collection, the leaves are alternately placed in the sun and in the shade. Natural sun-shade fermentation occurs up to 5-7%. After subsequent drying in the oven, the product is sorted and “infused” for 1 month.

What is white tea, production

This divine medicinal drink was known in China already in the 11th century. In those days, it, like other types of tea, was pressed for convenience and safety of transportation. White tea was considered very beneficial for health, so it was used to prevent and treat certain diseases, including measles.

What is white tea and how is it produced? This is a minimally processed young unblown leaf with a bud, densely covered with white hairs. This type belongs to unfermented teas. The elite product is produced in several regions of the Chinese province of Fujian.

It is here that a special type of tea tree grows wild and cultivated, the buds and leaves of which have a large elongated shape and are heavily covered with villi. At the end of the 19th century, Chinese breeders developed three new varieties of tea trees, specifically grown for the production of white tea. They are distinguished by even larger leaf and bud sizes, as well as the size of the plant crown itself. These are the small Xiao Bai tea bush, the white narcissus and the large Da Bai Cha Shu tea bush.

Only 3 harvests of tips and buds are harvested per year, which are suitable for the production of white tea. They are collected early in the morning, before the young leaves have time to open. During the production process, it is important to maintain their integrity, and in order to achieve this, the technology does not involve any mechanical impact. The collected material is first steamed for 1-2 minutes to stop the oxidation process, and then dried in two stages:

1. At the first stage, drying is carried out in special bamboo trays in natural conditions in the fresh air without exposure to bright sunlight.
2. At the second stage, drying is carried out in rooms equipped with special ovens. The temperature in the room gradually rises from 25 to 35°C. So the leaves and buds dry for 18-20 hours. Later, the temperature gradually returns to its original position. The room in which the tea is dried is well ventilated by fans to prevent the raw material from overcooking.

The result of the production cycle is green leaves with silver fibers that have not lost their color and are shaped like thin needles. Production does not involve rolling leaves and buds. The manufacturer’s task is to maintain the integrity of the material structure. If white tea has dark spots on the leaves, it means that its manufacturers are doing it wrong and most likely the infusion from it will not be tasty.

This is what high-quality white tea leaves look like

Characteristics of the taste and external qualities of good white tea suggest the following points:

• The color of the tea is light green with pronounced bluish hairs;
• the solid structure of each tea leaf, elongated in shape with pointed tips;
• the infusion is light green or yellow;
• floral aroma with a slight herbal undertone;
• taste with natural sweetness, delicate, slightly tart.

A high-quality Chinese product from Fujian contains a minimal amount of caffeine. This is a natural feature of the bushes grown in the province and the correct processing system. White tea from other regions of China or Sri Lanka contains much more of this alkaloid.

Varieties and types of white tea

There are no more than 10 types of this drink around the world. The main ones are:

1. Baihao Yinzhen (“White-haired silver needles”). The most expensive type, produced only from tea tree buds in the Chinese province of Fujian. For harvesting, mainly 2 varieties of tea bushes are used: Fuding and Zhenhe Da Bai.
2. Bai Mudan (White Peony). Considered elite, it consists of tea buds and two top leaves of the same size. Grown from the Dabaicha tea tree.
3. Shou Mei (“Eyebrows of an Elder”). This type is made from category 4 residues after sorting buds for Baihao Yinzhen. To create it, take a bud and one top leaf. Shou Mei is distinguished by its late harvest, which allows it to obtain a dark color and a pronounced taste of the drink.
4. Gong Mei (“Eyebrow” or “Gift”). Consists of a bud and four upper leaves. When brewed, the drink acquires a transparent golden hue, the aroma is notes of meadow herbs, fruits and flowers.

White tea types

White tea varieties have rather unusual, romantic names that attract attention with their eccentricity. There are currently about 10 varieties of white tea in China. But, if we turn to popularity, we should note 4 types:

• White tea Bai Hao Yin Zhen (Silver needles with white hairs) is one of the most sought-after and rare varieties, which consists exclusively of tea tree buds, densely covered with silver hairs. The appearance resembles needles - hence the name of the tea.
• White tea Bai Mu Dan (White Peony) is an elite variety created on the basis of two young leaves of the same size and unopened flower buds. There is no “green” smell in the aromatic drink. Its honeyiness is filled with notes of flowers and fruits. The technology of this variety is considered one of the most complex. Passed on from father to son.
• White tea Shou Mei (Eyebrows of Longevity) - the buds and upper leaves for this variety are subjected to stronger temperature treatment. Hence the taste is much more interesting, with soft honey “colors” and a floral-fruity aroma, accompanied by the smell of fading autumn leaves.
• White tea Yue Guan Bai (White Moonlight) is an expensive and rare variety, for the production of which barely blossoming shoots and the first, young leaves are collected in early spring. The collection is carried out at night, in the light of a clear moon. As a result of production processes, the raw material acquires an extraordinary appearance: black leaves and silvery-white fleecy buds. Paradoxically, in the aroma of the infusion, despite the spring harvest, summer fruity and floral notes are felt.

White tea: benefits and harms

The saturation of microelements, antioxidants, minerals and vitamins makes white tea a favorite for many, the benefits and harms of which have been worrying people for several centuries. It has gone through a series of eras from the status of a medicine to the status of an elite drink.

The main beneficial properties of white tea:

• contains vitamins of groups B, C, PP;
• contains less caffeine than any other tea;
• cools, quenches thirst, suitable for use in the morning and evening;
• relieves fatigue, calms the nervous system due to the presence of glutamic acid and phosphorus compounds;
• makes the walls of blood vessels more elastic;
• prevents the development of cancer;
• improves the functioning of the cardiovascular system;
• strengthens tooth enamel with fluorides included in the composition;
• prevents the proliferation of bacteria and viruses in the body;
• accelerates the healing of superficial and internal skin damage;
• promotes weight loss thanks to the epigallocatechins it contains.

Bai Mudan tea has a beneficial effect on the emotional state, relaxes, and relieves fever. Shou Mei is considered the optimal type of white tea in the fight against intestinal diseases. It improves metabolism and strengthens the body's cells. Gong Mei tea reduces cholesterol levels in the blood and normalizes blood pressure.

Excessive consumption of white tea is not recommended for pregnant and breastfeeding women.

It is contraindicated for:

• stomach ulcers, high acidity;
• diseases of the kidneys or genitourinary system in the acute stage;
• high blood pressure;
• insomnia;
• overexcitation of the nervous system.

White tea for weight loss

There are hundreds of varieties of tea known in the world, the vast majority of which are endowed with healing properties of a very different nature. Some teas tone and invigorate, others soothe and improve sleep, and others strengthen the immune system and destroy free radicals. There are teas that improve metabolism, stimulate digestion and lower blood cholesterol levels. Experts have found that regular consumption of the latter helps fight excess weight. The most effective in losing weight were ginger tea, milk oolong tea, and all varieties of green tea. And also white tea, which we will dwell on in more detail.

White tea is a variation of green tea, separated into a separate variety due to the characteristics of its collection and processing. In early spring, the plantations are in full swing: the delicate hands of farmers collect young green tea buds that have barely hatched. Very delicate, similar to flower buds covered with white fluff. Their processing takes place in 2 stages: first they are doused with steam, then dried at a certain temperature.

In the Celestial Empire, white tea was nicknamed “the elixir of immortality and eternal youth.” It is believed that until old age, this variety stimulates brain function and clears the mind. Scientists have discovered enzymes in it that strengthen blood vessels and slow down skin aging. Another property of a healthy drink is the ability to weaken the influence of harmful ultraviolet radiation. And Chinese women have been using the white variety since ancient times to maintain slimness and elasticity of the skin.

In order for white tea for weight loss to fully exhibit all its properties, it must be brewed correctly. Take a clay teapot and spring or bottled water. Scald the inside of the vessel with boiling water, then pour a little boiling water so that the liquid covers the bottom. Close the lid tightly and wait a couple of minutes. Drain the water and quickly throw 1-2 spoons of tea leaves into the kettle.

Fill the vessel to the top with water - not boiling water, but hot (75-80 degrees), it cannot be higher, since the white variety in this case releases an increased concentration of essential oils. The same brew for a drink can be used up to three times.

This tea is drunk warm or cold, without sugar or honey. The scheme for losing weight is as follows: in the morning on an empty stomach - after half an hour, breakfast. Then one cup instead of a snack, the next one half an hour before lunch. Again white tea instead of afternoon tea. And another cup of drink shortly before dinner. Try to make your diet as balanced and low-fat as possible.

Lean on legumes, citrus fruits, vegetables, boiled meat, shrimp, fish, herbs, seaweed, and whole grain bread. Judging by the reviews, the white variety of medicinal tea helps with dieting, and if you follow the principles of a healthy diet, it significantly accelerates weight loss.

How to brew white tea correctly?

An important factor influencing the final result of preparing white tea is the quality of the water used. It should be soft and clean. The technique of brewing a drink directly affects not only its aroma and richness, but also the fullness of the benefits it can give to the body.

To ensure optimal tea taste and consistency, you must follow several rules:

1. You cannot brew white tea with boiling water. The boiled water should be allowed to cool to a temperature of 50-70°C.
2. Do not use a plastic or metal teapot for brewing. It is better to take a product made of glass or ceramics. The kettle must first be rinsed with boiling water.
3. For each cup of tea, take 2 pinches of tea leaves.
4. Do not pour too much water into the kettle. Free space is necessary for the circulation of warm vapors.
5. Leave the brew for 3-5 minutes. The same tea leaves can be brewed up to 3 times.

How to drink white tea for weight loss

White tea is obtained from the buds and leaves of very young plants with minimal processing that can retain most of the nutrients. Therefore, it is very rich in active ingredients. This tea is very rich in antioxidants and is therefore especially beneficial for our health.

Here are its main properties:. Improves digestion and intestinal transit. White tea promotes digestion of especially fatty foods, and also improves intestinal functions.

It is for this reason that it proves to be a particularly valuable ally for those on a diet, improving digestion and helping those trying to lose weight. It is a diuretic and cleansing agent. White tea helps you lose weight, not only because it speeds up metabolism, but is also able, thanks to its diuretic and cleansing properties, to fight stagnation of fluids in the body.

Helps heart health.

How to brew and choose white tea

White tea is brewed in a special way

. You should take 1.5-2 times more of it per cup than other types of tea, and brew it not with boiling water, but with soft water at about 70°C - then the taste and aroma will be preserved. There is no need to brew tea for longer than 5 minutes, but a minute may be enough - it depends on the variety; Connoisseurs believe that weakly brewed white tea is tastier and more aromatic than stronger ones. It is recommended to brew it with unboiled water - of course, not from the tap; There is even a “cold” method, when tea is poured with water at room temperature and left until the morning - the result is a pale greenish, yellowish or slightly beige infusion, in which all the most valuable and healing properties are preserved. You can brew white tea 3-4 times - it looks beautiful in a transparent glass teapot. In no case should you drink white tea “on the run”, and you should not drink it “with something”, as we are used to - neither sweets nor cakes are inappropriate here.

High-quality white tea leaves remain intact, although they become distorted when dried. Another sign of the “eliteness” of tea is the small silvery-white fibers on its dry leaves.

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Composition of white tea

It is impossible to describe in detail the composition of white tea, like other Chinese teas, in a short article, but some active substances can be listed. These are aldehydes - organic compounds used in medicine, perfumery and the food industry; free amino acids; chlorophyll; tannins, which have anti-inflammatory, astringent and antimicrobial properties; catechins are strong natural antioxidants. White tea vitamins - A, C, group B; minerals – fluorine, iron, potassium, calcium, magnesium, phosphorus, sodium, etc.

Harm of white tea

In traditional Chinese medicine, this drink is considered beneficial for absolutely all people of all ages. However, Western medicine identifies diseases and conditions in which drinking absolutely any tea is not indicated - this is the recovery period after operations, the duration of which is determined individually, and the very beginning of the diet after removal of the gallbladder. Sometimes they talk about individual intolerance to white tea. The white peony variety can provoke an allergic reaction, but not because of the tea itself, but because of the inclusion of flower petals in its composition.

It is worth noting that white tea is expensive for most people. The so-called small varieties have similar properties. However, sources often mention that they may contain fewer vitamins than two elite varieties of white tea. The product is desperately counterfeited, usually in the composition of such drinks - simple green tea.

Sometimes you can see white tea on sale in bags for individual brewing. It, of course, does not belong to the elite varieties and can only be compared with ordinary tea bags.