Fuding white tea has gained increasing popularity in recent years, known for its unique production process and the special value of ‘one year as tea, three years as medicine, seven years as treasure’, attracting the attention of many health-conscious individuals. Many are torn between wanting to maintain their health through tea consumption and worrying about the cold nature of tea harming their bodies.
So, is white tea cold or warm in nature, and what are its effects? Traditionally, white tea is considered to have a cool nature due to the absence of a frying process in its production. It is traditionally believed that teas that have not been fried or boiled tend to be cooler. Therefore, newly picked white tea is cool in nature, while aged white tea, as it matures over time, undergoes internal transformations and shifts from cool to warm. Modern research also confirms that during storage, the levels of polyphenols and caffeine, which are cooler substances, gradually decrease in aged white tea, while flavonoids, which are mild and beneficial to the human body, gradually increase. Some people feel discomfort in their stomach after drinking ‘new white tea’ and assume that all white teas are cold, which is a misconception.Characteristics and effects of new white tea: New white tea refers to white tea that is picked and processed in the same year. It has a vibrant green color, a fresh aroma, a refreshing taste, and a high content of polyphenols, which can help the body eliminate waste. It is suitable for summer consumption to quench thirst, cool down, and refresh the mind.
Characteristics and effects of aged white tea: Aged white tea refers to white tea that has been stored for more than three years. The color of aged white tea gradually turns to a yellow-brown hue, the aroma becomes more mellow and rich, the taste is mellow and sweet, and the aftertaste is more enduring. During this process, substances like polyphenols in white tea are transformed into beneficial components such as flavonoids. Aged white tea is mild in nature, capable of dispelling cold and dryness, regulating the body, and enhancing resistance, making it suitable for consumption in autumn and winter. Whether brewed in a white porcelain Gaiwan or consumed directly by boiling, its unique charm can be appreciated. In autumn and winter, brewing a pot of aged white tea offers a distinctive flavor. The production process of white tea is relatively special; it does not undergo high-temperature fixation and is typically completed through sun withering and drying. Like Pu-erh tea, it can be stored for a long time, becoming more fragrant as it ages, making it a micro-fermented tea that retains the most natural components of tea leaves. White tea is slightly cold in nature immediately after production and is not suitable for tea drinkers with weak gastrointestinal functions, especially female tea drinkers. However, since white tea can be stored for many years and has the typical characteristics of ‘one year as tea, three years as medicine, seven years as treasure’, its nature becomes more balanced and mild after storage, losing its strong irritability. Therefore, female tea drinkers with a cold constitution can consume aged white tea that has been stored for three to five years or more but should avoid drinking newly produced tea.More importantly, white tea contains the highest amount of flavonoids among all types of tea. Flavonoids possess strong antioxidant and anti-aging properties, which are extremely beneficial for women’s ‘anti-aging’ efforts. Additionally, antioxidants in white tea, such as polyphenolic compounds and vitamin C, can help eliminate free radicals from the body, slow down the aging process, and protect the skin from environmental pollution and ultraviolet radiation.
Regular consumption of white tea can enhance beauty and skin elasticity, inhibit melanin deposition, lighten spots, and whiten the skin. This makes it the best health tea for women who regularly maintain their skin and prefer a youthful appearance. White tea is rich in flavonoids among all tea categories, and flavonoids have antioxidant, antibacterial, and anti-inflammatory effects. 1. Flavonoids are natural antioxidants that can neutralize free radicals in the body, exhibiting anti-aging effects. 2. Flavonoids can also lower cholesterol, improve blood circulation, and stabilize the function of collagen proteins. 3. Flavonoid substances can better resist mutation, allergies, and regulate the activity of biological enzymes without side effects on normal cells.
