White tea

The plucked leaves are laid out in the sun for a very long time to wither, larger productions are often produced in a kind of ventilated greenhouse so that the process can be carried out in all weathers. Others are withered in the shade. Long wilting sets various biochemical processes in motion. The cell membranes become more permeable and individual ingredients are spontaneously oxidised. At the same time, the leaves lose moisture. After withering the leaves are sun-dried (cheaper qualities are dried using hot air) and finally often dried briefly over charcoal. White teas are usually harvested in spring (March/April). The processing began around 1780 in Jianyang in Fujian Province. The traditional white teas come from Zhenghe and especially Fuding - both a little east of Jianyang - but are now produced in many places. White teas are generally very fine, without bitterness, and yet very aromatic.