White tea is processed using a minimal intervention approach, emphasizing natural withering and drying to preserve its delicate flavors and high antioxidant content.
Here's a breakdown of the white tea processing steps:
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Harvesting: Only the young buds and leaves (typically the first two leaves and a bud) of the Camellia sinensis plant are hand-picked, usually during a specific harvesting season (early spring).
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Withering: This is the most crucial step. Freshly harvested leaves are left to wither naturally, either indoors or outdoors. This process reduces the moisture content of the leaves and develops the unique flavors of white tea. Withering can take anywhere from a few hours to several days, depending on environmental conditions like temperature and humidity.
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Drying: Once the leaves have withered sufficiently, they are dried to prevent oxidation. Drying can be done using:
- Air Drying: Allowing the tea leaves to dry naturally in a well-ventilated area.
- Solar Drying: Exposing the leaves to sunlight for drying.
- Mechanical Drying: Using low-heat ovens or dryers to control the drying process more precisely.
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Sorting: After drying, the tea leaves are sorted to remove any stems or imperfect leaves.
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Packaging: The sorted tea is then packaged for sale and distribution.
Key Differences from Other Teas:
Unlike green, black, or oolong teas, white tea production avoids processes like:
- Panning: Heating the leaves to stop oxidation.
- Rolling: Disrupting the cell structure of the leaves.
- Shaking: A process to bruise the leaves and encourage oxidation.
The minimal processing allows white tea to retain its natural flavor, aroma, and health benefits. This gentle approach is what distinguishes white tea from other types of tea.
