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White Tea
White tea undergos little to no processing and no oxidation; the buds may be shielded from sunlight to prevent formation of chlorophyll. It is produced in lesser quantities than most of the other styles, and can be correspondingly more expensive than tea from the same plant which may be processed by other methods. Its popularity is growing, increasing with the increased research of tea benefits and wider spread commercial usage.

Tips are harvested exclusively by hand, or rather glove, because until it reaches your teapot, white tea never comes into contact with human skin.

White Tea leaves are not steamed or pan-fired as is the case in green tea but rather the leaves are naturally withered, hand selected and sun dried. The tea leaves are tenderly spread out on wooden trays almost immediately after harvesting.

While black tea is poured into industrial drying machines, white tea must dry naturally in the sun. White tea does not go through the process of the flowing of hot air, so that the fine white hairs are not destroyed. In doing so, the delicate appearance and flavor of the leaf are also preserved.
1. Bring fresh cold water to a temp of 180F.

2. Warm your teapot with several ounces of hot water for about 30 seconds and then empty.

3. Add 1 tsp. of tea for each 6 - 8 oz. cup you are making (depending upon how strong of a cup you like). Since different teas have widely varying leaf size, it is important to adjust the amount of dry leaves accordingly. With lighter weight teas use more, with tightly rolled leaves use less.

4. Rinse the leaves. Pour water over the leaves and allow to set just a few seconds. Pour the tea out.

5. Fill your pot again with water. Cover and let steep for 1 to 3 minutes. The time it takes for tea to brew depends on the leaf size. The smaller or more delicate the leaf, the faster the tea infuses.

Until familiar with a particular tea, steep for a minute or two, then taste. Pay attention to the taste rather than the color.

Most green, oolong and white teas are good for multiple infusions. Just add fresh hot water to the pot and increase the steeping time slightly for each subsequent infusion. Repeat until the flavor starts to fade.
Pai Mu Tan First Flush
White Monkey