White tea
The production of white tea requires great care and effort. The best white tea is harvested in early spring. At the right time, the silvery-white, velvety buds are carefully picked by hand and stored using special methods. Because buds do not grow on every tea bush, one hectare of tea field yields only about 750 grams to 1 kilogram of buds. White tea is the least processed type of tea after harvest. The processing of white tea is very simple: After harvesting, the tea leaves are kept in the shade for a few days and then dried. The reason why white tea is relatively rare is that it can only be harvested during a very short period of the year, and only about 1 kg of product is obtained from one hectare of land. Often preferred by tea connoisseurs, this high-quality tea is brewed with moderately hot water to prevent the leaves from burning and becoming bitter. White tea leaves are suitable for multiple infusions. White tea, which has a lighter flavor than black and green tea, contains more antioxidants than other types of tea due to less processing.
preparation
The most important rule when brewing white tea is that the water should be at a temperature of 70-75 degrees Celsius. This means you shouldn't pour boiling water directly over the tea leaves. After removing the boiling water from the heat, let it cool for 5-7 minutes before using. Boiling water will cause the tea leaves to overcook, making the tea bitter. Four to five white tea leaves are sufficient for one cup of tea. You can re-brew the white tea brewed three times during the day and then consume the leaves.
