The large leaves of this high grade white tea are diligently rolled by hand into balls that majestically unfurl upon infusing. An experience to share and a smooth delicate flavour. White tea is a non-fermented tea grown and harvested primarily in China, mostly in the Fujian and Zhejiang province. As one of the six famous Chinese teas, this tea owns its name for its white appearance.
As a result of the particular process without baking and rolling, white tea leaves are coated with tiny white pekoes. Lychee White tea has quite loose tea leaves which are not easy to carry around. For convenience, they are usually shaped into cakes or balls. Another good reason to compress loose white tea leaves is for letting the tea mature. Years later, the tea gets smoother and softer, and becomes sweeter and mellower. In Fuding Town, there is an old saying about this tea: it is tea in the beginning, will turn into medicine three years later, and becomes treasure after seven years.
◆ Origin: Bailing, Fuding county, Fujian province, China.
◆ Tasting & Appearance: taste is full, strong, and has a fresh and brisk aroma.
◆ Notes & Well Being: white tea contains various functional components, including caffeine, tea polyphenol, tea polysaccharide, theaflavin, theanine and so on, which are beneficial for human health in multiple aspects. For example, tea polypgenol can assist in anti-aging, by antioxidation and clearing free radical away; caffeine is a diuretic due to its function of restraining the re-absorbing of sodium, chloridion and water; flavanols, and also caffeine, help to refresh the mind and remove fat.
Dose of tea
1 Ball for 6 oz Cup
175°F - 185°F
3 - 7 Minutes