| White tea is cultivated in China in a far smaller quantity than green tea, and differs mainly in the production process. White teas are processed at lower temperatures, rolling is not performed and the process of wilting, in which biochemical changes and a loss of moisture take place, is considerably extended. The aim is to obtain the freshest leaves with a minimum level of oxidation. For white teas buds and young leaves of the tea plant are gathered. The tea contains a large quantity of active substances with beneficial medicinal properties, and a relatively low amount of caffeine. The original region for cultivation of white tea is the Chinese province of Fujian, whilst there is a whole range of cultivars. The best known of these are Da Bai (large white) and Xiao Bai (small white), which stood at the birth of white teas in our catalogue. |