bai mu dan white tea
Buy China Tianfu high quality bai mu dan white tea online on sale. Ten fu’s loose leaf canned package white peony tea 30g*2 with health benefits of weight loss, skin, antioxidants, good for hair and diabetes.
shipping from China taking about 2-4 weeks
Brand Name: Tianfu Tea
Production license number: SC10735062300082
Product standard number: GB/T 22291
Ingredients: white tea
Storage method: normal temperature, protection from light, moisture, and odor
Shelf life: 99999 days
Net content: 60g
Series: bai mu dan white tea peony
Category: Gong Mei
Origin: Mainland China
Province: Fujian Province
To make white tea the pickers pick the bud and the leaf together and then separate it into the four general grades, Bai Hao Yin Shen (Silver Needle), Bai Mu Dan(White Peony), Shou Mei, and Gong Mei.
Bai Hao Yin Shen (Silver Needle), the highest grade of white tea, is harvested in the spring and should have long, fat, hairy buds (the hair visible over all sides of the bud), that when infused will turn green. The smell of the dry buds will have a fresh fragrance that becomes slightly floral when brewed. Thin, short leaves that impart a yellowish color when brewed indicate a lower quality white tea.
A good quality Bai Mu Dan (White Peony) will have a picking standard of two leaves to one bud. The longer and plumper the bud indicates it was harvested in the early part of the season. The leaves should be largely unbroken with hair being visible on the underside of the leaf.
While some buds and green leaves are evident with Shou Mei (Longevity Eyebrow), it is mostly broken tea with an overall brownish color.
The ironically named lowest grade of white tea, Gong Mei (Tribute Eyebrow), is mostly brown broken leaves with very few buds. This is a common white tea found in Southern Chinese restaurants.
white tea is not rolled or oxidized, resulting in a flavour characterized as “lighter” than green or traditional black teas.
In spite of its name, brewed white tea is pale yellow. Its name derives from the fine silvery-white hairs on the unopened buds of the tea plant, which give the plant a whitish appearance. The unopened buds are used for some types of white tea.
It is harvested primarily in China, mostly in the Fujian province.
The base process for manufacturing white tea is as follows:
Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea
white tea benefits
health benefits of white tea:
white tea bai mu dan health benefits weight loss
White tea comes from the same plant as green and black tea, the Camellia sinensis plant. It is made from the new, young buds dried naturally, often in sunlight, making it the least processed. White tea is a good source of caffeine and catechins like EGCG. These two compounds may have a synergistic effect that helps the body burn fat and boost metabolism. And White tea actually stops new fat cells from forming.
white tea for skin
Collagen is a protein found in connective tissues in the body and is important for skin, strength and elasticity, he added. Results showed white tea prevented the activities of the enzymes which breakdown elastin and collagen which can lead to wrinkles that accompany ageing.
white tea antioxidants
It’s Rich in Antioxidants. White tea is loaded with a type of polyphenols called catechins. Polyphenols are plant-based molecules that act as antioxidants inside the body. Antioxidants protect the cells from damage by compounds called free radicals.
white tea for hair
While the panthenol found in both green and white tea helps prevent breakage and split ends. In addition, a white tea rinse can help protect your hair from UV damage. Steep for one hour (no need to worry about the tannins here, this is for your hair health not for drinking). Apply the tea rinse on clean, damp hair.
white tea diabetes
The antibacterial properties of white tea protects the body from various infection causing bacteria.
It prevents type 2 diabetes and provides relief to diabetic people from symptoms such as decreased plasma glucose levels, increased insulin secretion and excessive thirst (polydipsia).
how to make white tea
steeping white tea:
Heat Your Water
It begins with the water—the element that brings tea to its full potential. Fresh water yields a better cup. We recommend using filtered, spring or bottled water.
Fill your kettle with fresh, cold water and heat just short of boiling to avoid “cooking” the delicate tea.
If you’re using a teapot, warm it first by swirling in a splash of steamy water and pour it out. The temperature at this stage will be 160F (71 degrees Celsius). Bitter brews come from too high a temperature of water on green tea; prefer a longer steeping time at a cooler temperature instead.
Plan on about one teaspoon of tea or one tea bag per six-ounce cup. If using whole leaf tea, place tea in infusing basket or teapot.
Time Your Steeping
Pour the water over the tea, cover if in a pot and steep 2-3 minutes using loose-leaf white tea.
White tea leaves can withstand longer infusion times than other tea types before pouring. It is usual to steep for 7 to 10 minutes. However, you may wish to experiment with a short steep initially (1 to 3 minutes) and then to graduate to longer steeping times, to find the steeping length you prefer.
Enjoy Your White Tea
Pour the steaming tea into a cup and let it cool for a moment.
White tea should be served as it is, unadulterated. You may choose to pour milk or sugar in the white tea, but the already subtle flavor of the tea will be drowned out.