White Tea Grading and Varieties

 

White tea has become a very popular drink in recent years.

Though it's been grown at least as far back as the Tang Dynasty (618-907 A.D.), it is a new beverage to most people in the Western world.

Later, during the Song Dynasty (960-1279) the emperor Hui Zhong declared white tea to be the most elegant form of tea, and this declaration made white tea more popular and increased the number of tea gardens growing the variety.

During this same dynasty, a new method of white tea preparation emerged, known as the Song method.

Prior to this, white tea leaves were processed into cakes and prepared by boiling pieces of the tea cake in kettles.

During the Song Dynasty, white tea began being produced in powdered form. After the white tea leaves were steamed and dried, they were ground into a fine powder.

This powder was whisked with hot water in wide bowls. This method of preparation produced a tea that was either emerald or iridescent white in color.

The most popular cultivars for white tea include Da Bai, Xiao Bai, Narcissus and Chaicha bushes. Based on the different standards of picking and selecting the white teas, they can be classified into different grades.

Following is an overview of white tea grades.

Bai Hao Yinzhen Tea - This tea is produced mostly in the Fujian province of China, but is also produced in the Jiangxi Province, the Lin Yun Province and the Yunnan provinces of China, too.

It is generally referred to as Silver Needle tea and is considered the highest grade of white tea.

The best Yinzhen white tea is picked between March 15 and April 10.

It must be picked when the weather is dry and only unopened and undamaged buds are to be used for the best flavor.

This tea is very low in caffeine. It is very pale in color when brewed, and has an extremely mild flavor.

In fact, it is so mild that some people find it nearly tasteless. When brewed this tea will look pale yellow and there should be floating white hairs that reflect the light.

Bai Mu Dan Tea - This tea is known as Pai Mu Tan, White Peony or White Hairy Monkey Tea. It is grown primarily in the Fujian and Chongqing Provinces of China.

This is a lower grade of Yinzhen tea that contains fewer buds and more leaves. It is picked only between March 15 and April 10 and only on days where there is no rain, no frost and no dew on the ground.

The stems must not have any purple buds and leaves must be completely undamaged and buds completely unopened. The best Bai Mu Dan uses the top two leaves and the unopened bud only. Once the leaves are dried they should appear green.

This white tea has a delicate floral fragrance and a mellow, fruity and sweet taste, but brews up slightly stronger than Bai Hao Yinzhen Tea.

The liquor is shimmering and clear. The brew will have a very pale green or golden color. This tea is considered to be the second highest grade of white tea.

continued on the page called: white tea varieties

About the author

Jon Stout is Chairman of the Golden Moon Tea Company. For more information about tea, white tea and wholesale tea go to goldenmoontea.com

Article Source: http://EzineArticles.com/?expert=Jon_Stout

 

 

 

 

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