Finjaan White Teas the Mellow Teas

Finjaan White teas have a subtle and sweet Aroma with a lingering Bittersweet after taste.

History of White Teas

Are rare Tea Treasures, harvested for only a brief period each spring? White teas are indigenous to a very small area in the world, where ideal growing conditions exist.

During the Song Dynasty white tea was developed from green tea. Its unique process is also documented in the Ming Dynasty tea books. Commercial production of white tea emerged, since 1796, during the Qing Dynasty. The most prized specialty white tea was Silver Needle Pekoe" which emerged in 1885

True white teas are lightly fermented and can only be made according to a unique withering processing

White tea has seen a recent increase in popularity.

Recent research in the USA reports that white teas, in comparison to other tea, have the highest concentration of the anti-oxidant group known as catechins. White teas have less caffeine and a milder, less grassy flavour than most green teas.

White tea requires an experienced palate already initiated into the exquisite, subtle flavour of green and oolong teas. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness.

It is said that white teas were the favourite of Emperor Hui Tsung. He was the famous 'Tea Emperor in 1100's who was so pre occupied with his love of tea and pursuit of the perfect cup that he lost his empire to invading Mongols.

Characteristics of White Tea

The leaves are paler than other teas and the brewed tea is also paler in colour. Some plants appear to have White Hairy Fur on their leaves, while others look as though they are covered with ash. White Teas are often picked when the buds are tightly enclosed in new leaves. These leaves maintain the silky white hairs that denote new growth. Many believe that the more downy the leaves, the better the quality and more delicate Tea.

Production

Modem day white teas are not steamed. Their process relies on withering, careful hand selection and bake drying, the special nature of white teas colour, leaf shape and hair fragrance is mainly created during withering stage, white tea production is greatly dependent on the weather conditions when the tea is made.

White tea production is greatly dependent on the weather conditions when the tea is made. Adjustments to the withering stage and the method of bake drying will be determined by tea makers as they interpret the effect the weather will have on the withering process. Temperature and humidity of the environment will dictate the techniques and timing of the withering and bake drying process. White tea that is withered in conditions that are too hot will become reddish, while leaves that are withered in conditions that are too cold will become

Taste of White Gold

The fragrance of white teas is much weaker than that of other teas and in order to enjoy it, people usually hold the cup in their hands and bring it dose to their mouth before they drink. White teas tend to have a much more subtle, Ungering fragrance; similarly a white tea brew does not have a distinct colour tone, although it may have a touch of Yellow or Green. When you drink white tea it seems quiet tasteless as if you were drinking hot water with a slightly milder and more subtle taste than normal. However after a while you will become aware of a subtle change in your breath and at the back of your mouth you will taste a soft nourishing sweetness and eventually experience a similar sensation down your throat. Afterwards, try taking a sip of hot water and you will notice that white tea is not tasteless but is actually quite sweet with its own individual flavour. White tea offers a bitter sweet after taste that persists on your tongue throat and mouth in Chinese this is called "fragrance preserved between your teeth".

Our Finjaan white is a unique large leaf tea. This tea has a medium light body with golden color and a light Darjeeling after taste. Pale gold in colour, this tea has a unique smooth flavour and a hint of sweetness.

The quality of white tea is greatly dependent on the season of harvesting. The best white tea is picked in early spring and is subject to numerous requirements. Picking top grade white tea is prohibited on rainy days or when the early morning dew is not dry.