White Teas

White Tea is a tea made with leaves that are processed in a manner to let them wilt slightly and lose the "grassy" taste of green tea, while undergoing minimal oxidation. Like green, oolong and black tea, white tea comes from the Camellia sinensis plant. Oolong and black teas are oxidized before curing. White tea contains buds and young tea leaves, with higher caffeine than older leaves, suggesting the caffeine content of white teas may be higher than that of green teas. White tea is a specialty of the Chinese province Fujian.[2] The leaves come from varieties of tea cultivars. Popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha bushes. According to the standards of picking and selection, white teas can be classified into a number of grades.
Water Temperature: 180-185 F degrees
Caffeine Content: Medium
Steep Time: 2 -3 minutes
Origin: Multiple Locations

White Tea Health Benefits
White tea is the highest in antioxidants, aids in cleansing or detoxifying the body, helps fight cancer, helps increase your metabolism, and is the best for skin and complexion (helps to reduce fine lines and wrinkles).

White Tea Brewing
Generally, around 2 to 2.5 grams of tea per 200 ml (6 ounces) of water, or about 1.5 teaspoons of white tea per cup, should be used. White teas should be prepared with 80°C (180°F) water (not boiling) and steeped for 2 to 3 minutes. Many tea graders, however, choose to brew this tea for much longer, as long as 10 minutes on the first infusion, to allow the delicate aromas to develop. Finer teas expose more flavor and complexity with no bitterness. Lower grade teas do not always stand this test well and develop bitter flavors or tannins. On successive brews (white teas produce three very good brews and a fourth that is passable), extend the time by several minutes per brewing. The third brew may require as long as 15 minutes to develop well. Temperature is crucial: if it is too hot, the brew will be bitter and the finer flavors will be overpowered