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One of the most studied plants by the scientific community is the tea plant or the Camellia sinensis, a perennial plant that is said to have originated in Yunnan, China .

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If left to nature unattended, it can grow up to 15 feet tall.

Some ancient tea trees are still found in the area 

 

The leaves are usually consumed as beverage through infusion in hot water although the leaves can also be infused in very cold water for longer period of time.

 

 

The 6 types of teas defined by the process that makes them

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WHITE TEA

Withered, dried

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GREEN TEA

Withered, fixed, dried

 

YELLOW TEA

Withered, fixed, wrapped, dried

 

BLACK TEA

Withered, rolled, oxidized, dried

 

FERMENTED

Withered, fixed, rolled, dried

 

WULONG (Oolong)

Withered, rolled, oxidized, fixed, dried 

There are only 4 major styles of white tea defined by the parts of the plant used:

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SILVER NEEDLES

(Yin Zhen) (Highest Category)

Pure buds

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WHITE PEONY

(Bai Mu Dan)

1 bud, 2 leaflets under the bud

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LONGEVITY EYEBROW

(Gong Mei)

Made from older leaves, broken leaves, some buds. Lower quality 

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TRIBUTE EYEBROW

(Shou Mei)

Most common style, made from older leaves, broken leaves, some buds. Lowest quality of leaves.

 

Studies suggests that since white tea is the least processed among all true tea types, it also retains the highest amount of polyphenols. 

 

In simple terms, whatever health benefits you get from an ultra high quality green tea, white tea has them as well, but unlike its green tea counterpart, white tea has a subtle fruit-y taste that is really yummy! 

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Recent studies suggest that long term consumption of food rich in polyphenols such as teas can contribute to preventing or delaying the onset of chronic diseases.

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