Our guest blog this week comes from Sarah Lucas, one of the lovely ladies who makes our liquid castile soaps. Sarah also runs The Tea House, sourcing sustainable, organic teas from the Himalayas.
More and more scientific research is emerging around the benefits of drinking this delicacy.
From containing powerful anticancer properties, through to being great in the fight against viruses, white tea can help the body in many ways.
I drink white tea regularly now, and enjoy the benefits immensely. It is a lovely refreshing and clean tasting liquor, which gives me an energy boost. A great alternative to coffee and a special way to sit and enjoy some quiet time with a friend.
I have found a great article which explains the benefits in more detail, focusing on the top benefits, including:
Antioxidant and anti-aging properties
Helps with healthy and youthful skin
Is great for oral health
Helps manage diabetes
Help prevent and manage cardiovascular disorders
Has Antibacterial properties
White Tea is made from new growth buds and young leaves. On a quality plantation these leaves are very carefully picked to prevent bruising and they are usually quickly withered and steamed to prevent oxidation. Most white teas are under 20 percent oxidised. They are then dried. This is in contrast to blacks which are completely oxidised and greens which are usually not oxidised at all.
White tea has been consumed for centuries in some parts of the world, and is now also becoming popular in many Western countries. White Tea is from the same plant as all other teas, from greens through to black and oolongs. It is the way that White Tea is processed, that give it its special characteristics in look, taste and health benefits.
No plantation produces the same white tea – white teas are similar to wines in that they all have different characteristics and tastings depending on region, handling, soil and processing. Even the weather can impact on the delicate final product and tea farmers often look for particular conditions to prevail during the picking and processing period.
Tea House stocks a Sandakphu White Orange tea which is prepared during the mid-summer. A Silvery bud and one tender first leaf are plucked early in the morning or late afternoon when the sun either welcomes you or bids farewell.
The very first summer leaves and a silvery bud are hand-plucked with precision. The leaves are then withered (removal of excess moisture from the tender bud and leaf) from the remaining hours of the day with a constant supply of natural air.
Early in the morning, the leaves are hand rolled for about half an hour and then allowed to rest for 1-2 hours. Once the rolled leaves start changing colour, they are machine rolled for 15 minutes and then dried immediately under low heat. The tea then rests for 5 hours. Final drying is given so as to increase the flavour profile and shelf life of the tea.
This laboriously hand-plucked leaf yields a light yellow infusion and a sweet, refreshing liquor reminiscent of cucumber and honey. A whisper of woodsmoke in the finish completes this satisfying tea. This robust and full bodied white tea also has a very mild citrus flavour.
Here at Tea House, we consider white tea is best enjoyed as a whole loose leaf organic tea, as opposed to cut and torn tea which is usually placed in tea bags. The cutting and bagging severely affects the taste sensation and the small nuances and characters of the delicate leaves is lost.
Why not try our Tea House’s delicious White Orange Tea today?
Thanks Igor Miske for the photo.