White tea is a lightly oxidized tea grown and harvested primarily in China, mostly in the Fujian and Zhejiang province. More recently it is grown in Taiwan, India, Northern Thailand and Eastern Nepal.
White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing.
The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colourless but pale yellow.
Contents
White tea (along with other teas) is derived from the Camellia sinensis plant and contains polyphenols, a phytonutrient that is thought to be responsible for the tea’s health benefits.
Catechins
White tea contains high levels of catechins, some of which reduce the occurrence of artherosclerotic plaques and the severity of strokes and prevent cancer in non-human studies.
Health
The visible white hairs are a unique characteristic of the Bai Hao Yinzhen tea Like black and green tea, white tea is also derived from Camellia sinensis. Thus, white tea shares many of the same chemical properties and health effects of tea. However, white tea contains the most antioxidants. The particular amount and ratio of the polyphenol compounds found in tea varies widely from one type of white tea to another, frequently overlapping with chemical compositions found in green tea. This is due both to the variation between strain of Camellia sinensis, as well as the preparation process itself. These compounds have been shown to protect against certain types of cancer both in vitro and in vivo.
Improved cardiovascular function
Catechins, a group of polyphenol antioxidants found in white tea, have been found to reduce cholesterol, decrease blood pressure, and improve the function of blood vessels, thereby decreasing the risk of cardiovascular disease.
Antibacterial and antiviral action
White tea has been shown to protect animals from certain pathogenic bacteria, such as Salmonella tryphimurium.
White tea comes from the buds and leaves of the Chinese Camellia sinensis plant. The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing.
The name "white tea" derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colourless but pale yellow.
Contents
White tea (along with other teas) is derived from the Camellia sinensis plant and contains polyphenols, a phytonutrient that is thought to be responsible for the tea’s health benefits.
Catechins
White tea contains high levels of catechins, some of which reduce the occurrence of artherosclerotic plaques and the severity of strokes and prevent cancer in non-human studies.
Health
The visible white hairs are a unique characteristic of the Bai Hao Yinzhen tea Like black and green tea, white tea is also derived from Camellia sinensis. Thus, white tea shares many of the same chemical properties and health effects of tea. However, white tea contains the most antioxidants. The particular amount and ratio of the polyphenol compounds found in tea varies widely from one type of white tea to another, frequently overlapping with chemical compositions found in green tea. This is due both to the variation between strain of Camellia sinensis, as well as the preparation process itself. These compounds have been shown to protect against certain types of cancer both in vitro and in vivo.
Improved cardiovascular function
Catechins, a group of polyphenol antioxidants found in white tea, have been found to reduce cholesterol, decrease blood pressure, and improve the function of blood vessels, thereby decreasing the risk of cardiovascular disease.
Antibacterial and antiviral action
White tea has been shown to protect animals from certain pathogenic bacteria, such as Salmonella tryphimurium.