In the profound Chinese tea culture, Bai tea stands out among the six major types of tea with its unique production process, light flavor, and rich nutritional value, earning the reputation of being an ‘elegant choice’. Bai tea, like a clear stream, has become the favorite of countless tea enthusiasts with its distinctive charm and elegant demeanor. The name Bai tea itself implies purity and elegance; it is not just a beverage but also a cultural heritage and a reflection of a lifestyle attitude.
Bai tea, a slightly fermented tea, is made in a unique way, emphasizing natural perfection. It undergoes no rolling, only withering and drying processes, preserving the most original flavor and nutrition of the tea leaves. Bai tea has a silver-white color, covered with white hairs, resembling a silver-clad appearance, fresh and elegant. After brewing, the tea soup is clear and bright, with a high and lasting aroma, a rich and sweet taste, and a long aftertaste. Among the six types of tea, Bai tea has won the reputation of ‘elegant choice’ for its unique appearance and fresh, elegant, rich, and sweet taste. Bai tea not only has various health benefits such as refreshing the mind, antioxidant properties, and lowering blood sugar but also serves as a comfort for the soul, allowing people to find a bit of tranquility and relaxation in their busy lives. Bai tea, the ‘hermit’ among teas, is a slightly fermented tea with a white appearance covered by white hairs, hence the name Bai tea. It is a specialty of our country, and other tea-producing countries do not produce Bai tea. Made from tender leaves or buds, it undergoes simple processes such as withering and drying, preserving the most natural form and aroma of the tea leaves. Depending on the origin, variety, and production process, Bai tea can be divided into various types, such as Bai Hao Yin Zhen, Bai Mu Dan, Gong Mei, Shou Mei, new process Bai tea, Yunnan Moonlight White, and vegetable tea, each with its unique appearance, aroma, and taste. In the Northern Song Dynasty, Cai Xiang’s ‘Tea Record’ proposed ‘the color of tea is valuable in white’. Bai tea production process: The production process of Bai tea is relatively simple, mainly including withering and drying. Withering is the key step in the production of Bai tea, which is characterized by long-term withering and drying without frying or rolling. Withering: The core process of Bai tea production aims to promote the transformation of tea quality within the tea material using natural light, temperature, humidity changes, and microbial action, forming the unique quality of Bai tea. During the withering process, the fresh tea leaves lose water and undergo slight fermentation to achieve the quality state of Bai tea. Natural withering: Tea leaves are spread in a well-ventilated place to wither, avoiding direct sunlight. The quality of naturally withered Bai tea is good, but the withering time is long, the operation area is large, and it is easily affected by weather conditions. Artificial withering: Including methods such as heated withering and withering trough withering.Thermo-oxidation can be facilitated by using temperature and humidity control equipment to accelerate the withering process. Withering trough withering involves evenly spreading tea leaves in the trough’s leaf-holding frame for withering. Combing: Combing the withered leaves promotes the oxidation of tea polyphenol enzymes, removes the raw smell, and enhances the richness of the taste. Natural drying: Spreading the withered tea leaves under the sun to dry, allowing the water content in the tea leaves to evaporate quickly.
This method requires high-quality tea leaves and is subject to weather conditions. Mechanical drying: Preliminary baking, with the drying machine temperature controlled between 100-120 degrees Celsius for 10 minutes. This quickly removes most of the water content in the tea leaves, reaching a certain degree of dryness and laying the foundation for subsequent processes. Cooling, for 15 minutes. Cooling allows the tea leaves to cool down in a natural environment, balancing the internal water content and temperature, preparing for re-baking. Re-baking, with the temperature controlled between 80-90 degrees Celsius, further removes the water content in the tea leaves, achieving the final degree of dryness. White Tea – Major Varieties: Bai Hao Yin Zhen, originating from Fuding and Zhenghe in Fujian, is named for its tender buds with white hairs and silver needle shape. The tea leaves are plump, the buds are full, and the surface is covered with a layer of white hairs, with a bright color. The production process only picks tender buds without rolling, to maintain the original taste. The tea soup is light yellow, refreshing and pleasant, with a fresh taste, accompanied by a subtle floral fragrance and natural sweetness. Bai Mu Dan, also from Fuding and Zhenghe in Fujian, is made from buds and tender leaves, named for its resemblance to peony flowers. The tea soup is light yellow to light orange, with a soft taste, accompanied by floral and light fruity fragrances. Shou Mei, from Fuding in Fujian, is a classic variety of white tea, with a curled shape and dark green color. The tea soup is darker in color, with a relatively rich taste, accompanied by a light woody and floral fragrance. Gong Mei, from Fuding in Fujian, also known as Shou Mei, is named for its resemblance to a wrinkled eyebrow. Gong Mei retains the original taste of white tea and has a unique flavor. The color is green, the leaves are plump and tender, with less down. The tea soup is darker (orange-yellow), with a rich taste, accompanied by a light floral and fruity fragrance. (Gong Mei and Shou Mei were historically considered the same type of tea, only differing in grade. Gong Mei was once called ‘Shou Mei White Tea’ because of its resemblance to the eyebrows of the immortals. Shou Mei white tea purchased by the Qing court was called ‘Gong Mei’, which made Gong Mei superior to Shou Mei in quality.) Yunnan White Tea, mainly from Jinggu in Yunnan, is primarily made from Yunnan large-leaf tea trees, with a plump shape and dark green color. The taste retains the original fresh fragrance of the tea, the tea soup is bright yellow-green, with a mellow taste and a fresh aroma.Bai Tea: Quality Characteristics and Appearance: High-quality Bai tea has a silvery-white color, with intact, soft, and elastic leaves that have a uniform white downy appearance, emitting a natural luster and possessing a certain texture. Aroma: Bai tea has a fresh and elegant aroma, reminiscent of white flowers or dried grass, with a subtle scent lingering on the leaves. Taste: Bai tea has a mild, rich, and sweet aftertaste, with a lasting flavor and a clear, bright tea liquid.
Bai Tea: Nutritional Value Bai tea is rich in various nutrients, including vitamins, minerals, and tea polyphenols. These components endow Bai tea with multiple health benefits, such as antioxidant, antibacterial, antiviral, blood pressure-lowering, and blood lipid-lowering effects. Vitamins: Bai tea is abundant in vitamin A precursors, which can be synthesized into rhodopsin in the human body, helping to protect vision and prevent night blindness and dry eye disease. Additionally, Bai tea contains antioxidants such as vitamin E and vitamin C, which help to eliminate free radicals and delay cellular aging. Minerals: Bai tea contains various mineral elements like sodium, potassium, magnesium, calcium, iron, and zinc, which play an important role in maintaining normal physiological functions and promoting metabolism. Dietary Fiber: The dietary fiber in Bai tea aids in promoting gastrointestinal motility and improving digestive function. Tea Polyphenols: The tea polyphenols in Bai tea are natural antioxidants that help to eliminate free radicals, protect cardiovascular health, and enhance immune function. They also promote fat metabolism and reduce fat accumulation in the body, aiding in healthy weight loss. Active Enzymes: The active enzymes in Bai tea promote fat metabolism, effectively control insulin secretion, and break down excess blood sugar in the body, promoting blood sugar balance. For diabetic patients, moderate consumption of Bai tea can help with adjunctive treatment. Flavonoids: Bai tea is rich in natural flavonoid substances such as dihydroxy quercetin, which protect the liver, accelerate the breakdown of ethanol metabolism products like acetaldehyde, and reduce damage to liver cells. Flavonoids also have antioxidant and anti-aging effects. Bai Tea: Brewing Precautions Moderate consumption of Bai tea helps to replenish the nutrients needed by the body, promote metabolism, enhance immune function, and protect cardiovascular health. Although Bai tea has many benefits, excessive consumption may impose a certain burden on the body. It is important to consume in moderation, with a recommendation of no more than 3-4 cups per day to avoid the adverse effects of excessive caffeine intake on health. Special populations, such as nursing mothers and patients with urinary tract stones, should consume Bai tea cautiously. The brewing temperature for Bai tea is generally controlled around 85°C; temperatures that are too high or too low can affect the taste and aroma of the tea.Brewing time should not be too long to prevent excessive extraction of bitter substances from the tea leaves. The amount of tea leaves should be adjusted according to personal taste and the type of tea, generally controlled between 3-5 grams. The brewing time should be adjusted based on the compactness of the tea leaves and personal preference, generally controlled between 1-3 minutes.
When appreciating white tea, one can observe the color, shape, and aroma of the tea leaves, taste the flavor and mouthfeel of the tea soup, and experience the unique charm of white tea. White tea has the characteristic of becoming more fragrant with age, making it suitable for long-term storage. During storage, it is important to maintain dry, ventilated, and light-free conditions to prevent the tea from becoming damp, moldy, or deteriorating. Regular checks on the tea’s storage condition are necessary to identify and address any issues promptly. For white tea that has been opened, it should be consumed as soon as possible to avoid losing its original flavor and nutrients. As a choice among the six major types of tea, white tea is favored and pursued by many tea enthusiasts for its unique production process, light color, fresh taste, and rich nutritional value. It is not just a beverage but also a reflection of a lifestyle that pursues nature, tranquility, and elegance. In the fast-paced modern life, a cup of white tea is like a gentle breeze, sweeping away the dust of the soul, allowing one to find a peaceful haven amidst the busyness and noise. It teaches us to slow down and savor every detail of life, to feel the elegance and tranquility from within. The lightness and freshness of white tea not only intoxicate but also nourish our body and mind invisibly. Its content of tea polyphenols, active enzymes, and other nutritional components safeguard our health, allowing us to enjoy deliciousness while also gaining health and beauty. In the days to come, may we all be accompanied by white tea, to savor the beauty of life and enjoy the elegance and tranquility from within.
