White & Yellow Tea
White tea derives its name from the whitish colour of its leaves. White tea leaves have a light and sweet taste and a delicate and pure character. It is the least processed tea class of all, it therefore retains most of the leaves original components. The fresh leaf goes through the process of withering and drying to become white tea leaves. White tea health benefits include restraining fever and cleansing the skin. Suitable teaware for drinking white tea are the gaiwan, porcelain of glass teapot, and a glass. The water temperature used for brewing white tea leaves should not exceed 85℃.
Black tea gains its name from the basic black colour of the tea liquid. In the West it is known as black tea but in China it is actually classified as red tea while puerh tea is classified as Chinese black tea. Black tea is known for its strong and robust taste and has a stimulating and assertive character. The fresh tea leaf goes through the process of withering, rolling, oxidation, baking/smoking to become black tea. Black tea is reputed for its purifying qualities and can aid in digestion.
Yellow tea gains it name from the so called "three yellow", that is yellow dry leaf, yellow liquid and yellow wet leaf. Yellow tea is one of the rarest kinds of tea, probaply because the production methods are quite complicated and require a lot of skill. The production method includes fixation, rolling, stuffing (special method used only for yellow tea) and drying. Stuffing means that the leaves will be either wrapped in special paper, pilled or spread, which induces a chemical reaction which makes the leaves yellow and generate a special fragrance.The procedure of "stuffing" is crucial for the quality of the end product. Below you can click to enter yellow tea.