White tea refers to a kind of tea that is made after picking, and is not dried or rolled, but only dried in the sun. So that you can only taste the sweetness and clean from the tea. The clean and power is from the land which had absorbed the nutrition from soil for years. If the land has been destroyed by pesticide or fertilized it is difficult to make white tea. I will say white tea is also transmit the message which is telling you how powerful and wonderful from Mother Nature, simple is good. Simple process, plain but deep taste.
White tea has health benefits and has been widely recognized. Studies have shown that white tea has more antiviral and antibacterial effects than green tea. It also has more catechin, theobromine, and less caffeine. Catechin has a variety of effects such as antibacterial, deodorant, and anti-creasing. White tea has a high content of tea polyphenols. It is a natural antioxidant and can play a role in improving immunity and protecting the cardiovascular system. In addition, green tea contains less fluoride than white tea, which is considered to be healthy.
White tea this kind of rare tea may be healthiest of all, according to research study.
Known mostly to tea experts, white tea may have the strongest potential of all teas for fighting cancer, according to Oregon State University researchers.
Among the rarest and most expensive varieties of tea, not only in China, white tea is produced in Taiwan, too. It belongs to the same species (Camellia sinensis) as other tea plants, but has a higher proportion of buds to leaves. The buds are covered by silvery hairs is the obvious feature.
Some teas are processed more than others. White tea is using simple procedure like solar withering and drying, leaving the leaves virtually “fresh.” compare to other kinds of teas which has additional process to get dark color and extra flavor like Oolong and black teas. White tea is the tea can literally only taste the pureness and sweetness from soil and the nutrition from mother nature.
The researchers theorize that processing may play a part in tea’s cancer-fighting potential. The key is a class of chemicals called polyphenols.
“Many of the more potent tea polyphenols (‘catechins’) become oxidized or destroyed as green tea is further processed into oolong and black teas,” says Roderick H. Dashwood, Ph.D., a biochemist in the university’s Linus Pauling Institute of the study. “Our theory was that white tea might have equivalent or higher levels of these polyphenols than green tea, and thus be more beneficial.”
Chemical analysis confirmed their theory. White tea contains the same types of polyphenols as green tea, but in different proportions. Those present in greater amounts may be responsible for white tea’s enhanced cancer-fighting potential, says Dashwood.
reference report from Science daily on 2000
https://www.sciencedaily.com/releases/2000/04/000410084553.htm
