More Antioxidant in White Tea
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Pure, natural and unprocessed.
White tea contains 3 times more antioxidants than its popular cousin green tea.
Black, green, white and oolong tea all comes from the same source: the Camilla Sinensis tea bush. The difference depends entirely on what happens after it is plucked.
White tea is made from immature tea leaves that are picked shortly before the buds have fully opened. The tea takes its name from the silver fuzz that still covers the buds, which turns white when the tea is dried.
Tea leaves to be sold as white tea go through less processing compared to green tea leaves. Instead of being air-dried, the leaves are only steamed. The result is a pale tea with a sweet, silky flavor. People who have tried both note that white tea lacks the “grassy” aftertaste which often is associated with green tea.
White tea contains less caffeine than green tea:
Black tea: 40 mg caffeine per serving
Green tea: 20 mg caffeine per serving
White tea: 15 mg caffeine per serving
Studies indicate that white tea is even better for you than green tea. Leaving tea leaves so close to their natural state means that white tea contains three times more of the powerful antioxidant polyphenol than green tea. This has made white tea a popular anti aging product.
White tea is also said to have antiviral and antibacterial properties.
Just like green tea it is fluoride rich which helps prevent dental plaque.
How to brew white tea
Don’t use boiling water as it will damage the delicate leaves and many of its antioxidants. Heat the water to boiling temerature then let it cool. A temperature around 170 – 185 degrees Fahrenheit (76 to 85 degrees Celsius) is best.
I use about 1 teaspoon of white tea leaves for every cup of water and brew for about 1 minute. But this is very much a matter of taste.
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