White tea 20 g

The production of white tea requires special care and dedication. The best white tea is harvested in early spring, when the silvery-white, silky buds are hand-picked and carefully processed using special methods. Since not every tea bush bears buds, only 750 g to 1 kg can be harvested from a cultivation area of one decare (1,000 m²).
 White tea is the least processed type of tea. After harvesting, the leaves are first stored in a shady place for a few days and then dried – without rolling or fermentation. This gentle processing preserves the tea's natural ingredients.
 The rarity of white tea is due to the short harvest time and low yield per hectare. High-quality white tea is highly prized by tea connoisseurs and should be brewed with moderately hot water to avoid a bitter flavor. The tea leaves can be brewed multiple times.
 In recent years, white tea has become particularly well-known for its health-promoting properties:
 – It stimulates the metabolism
 – Supports fat burning
 – Protects the skin from external influences
 – Strengthens teeth
 – Contains more antioxidants than green or black tea
 – The catechins contained have a cancer-preventive effect and can slow tumor growth
 – Antioxidants help reduce stress
 – Polyphenols and caffeine promote weight loss
 🫖 Preparation recommendation
 White tea should be brewed with water that's 70–75°C (168–175°F). Don't pour the water over the leaves immediately after boiling; let it cool for 5–7 minutes . Water that's too hot will burn the leaves, making the tea bitter.
 Four to five leaves are sufficient for one cup of tea. The leaves can be re-infused up to three times and then even consumed.