The white the is a The not oxidized. It is the which knows the weakest transformation compared to the sheet fraiche of the tea plant. Its traditional vintages are rare and often expensive, in particular Bai Hao Yin Zhen made up exclusively of buds.

Manufacture

Young sheets are gathered with the bud S, then dried with the sun and finally in the shade (or torrefied by vapor). The difference with the green The thus consists in the absence of flétrissage, of torrefaction and rolling. The sheets of the white thus preserve many properties of the fresh sheets of the. They also have a very low density, compared to rolled sheets - or, to the extreme, The compressed.

The province of the Fujian is one of most known as regards the white.

Preparation

principal Article: Preparation of the.

The white the requires a rather long Infusion (up to 10 minutes) with a Eau of source between 60 and 70 degrees Celsius. The best way it of preparing and of tasting it is to use a zhong, china cup provided with a lid, traditionally used in China.

Characteristics

Their crystalline liquors are subtle, refreshing and weak out of theine. It is about a fresh the often used in China in be to be refreshed.

They come mainly from the Chinese province of Fujian.

Varieties

• Feeds Driven Tan or Bai Mu daN (the white composed of Bourgeon S and Souchon S);
• Bai Hao Yin Zhen (litt. needles of money in Chinese: this white type of the, only composed of buds, presents in fact the form of Aiguille S);
• Shou Mei ;
• Yin Zhen (litt. needles of emperor ), sometimes scented with the Jasmine.

There exists also white the coming from the Sri Lanka, as well as India (in particular of the Darjeeling) or Thailand.

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