White tea

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White tea
Bai Hao Yin Zhen tea leaf (Fuding).jpg
White Bai Hao Yinzhen tea leaves

White tea generally contains less caffeine than green or black tea. However, the exact amount can vary depending on several factors such as the type of tea, how it's brewed, and the brand. Here's a general comparison:

White Tea: The caffeine content in white tea can range from 6 to 55 mg per cup (250 mL) [10]

Green Tea: The caffeine content in green tea is around 30 mg per cup (250 mL) [11]

Black Tea: The caffeine content in black tea is around 50 mg per cup (250 mL) [12]

Manufacturing

The base process for manufacturing white tea is as follows:

Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea [13]

White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea of a high pekoe (grading) value. [13]

Plucking style

Chinese white teas are traditionally categorized into a four-level hierarchy of quality. The first, and highest quality, Baihao Yinzhen, is just the bud of the tea plant. Bai Mudan white tea is typically composed of one bud and two leaves. Gongmei white tea is similar to Bai Mudan, but includes three to four leaves. The lowest grade of white tea, Shoumei, has many leaves and few buds. [14]

References

  1. "White Tea - A Comprehensive Guide". Dip Tea. Open Publishing. 30 April 2012.
  2. Y. Hilal and U. Engelhardt (2007). "Characterisation of white tea – Comparison to green and black tea" (PDF). www.tu-braunschweig.de. Archived from the original (PDF) on 12 August 2018. Retrieved 14 April 2019.
  3. George, van Driem (2019). The Tale of Tea. Leiden, The Netherlands.: Koninklijke Brill NV. p. 125. ISBN   978-9-0043-8625-9.
  4. "Tea". oregonstate.edu. 28 April 2014. Retrieved 23 March 2018.
  5. 1 2 Chow, Kit Boey; Kramer, Ione (1990). All the Tea in China. San Francisco: China Books. p. 142. ISBN   978-0-8351-2194-1.
  6. Hanson, Reginald (2005). A Short Account of Tea and the Tea Trade (Reprint. Original: Whitehead, Morris and Lowe 1878 ed.). Adamant Media Corporation. p. 46. ISBN   1-4021-5748-7.
  7. Dulloo, AG; Seydoux, J; Girardier, L; Chantre, P; Vandermander, J (February 2000). "Green tea and thermogenesis: Interactions between catechin-polyphenols, caffeine and sympathetic activity". International Journal of Obesity and Related Metabolic Disorders. 24 (2): 252–258. doi:10.1038/sj.ijo.0801101. PMID   10702779. S2CID   6895328.
  8. Hursel, R; Westerterp-Plantenga, MS (December 2013). "Catechin- and caffeine-rich teas for control of body weight in humans". American Journal of Clinical Nutrition. 98 (6 Suppl 1): 1682S –1693S. doi: 10.3945/ajcn.113.058396 . PMID   24172301.
  9. Unachukwu, UJ; Ahmed, S; Kavalier, A; Lyles, JT (August 2010). "White and green teas (Camellia sinensis var. sinensis): variation in phenolic, methylxanthine, and antioxidant profiles" (PDF). Journal of Food Science. 75 (6): C541 –C548. doi:10.1111/j.1750-3841.2010.01705.x. PMID   20722909.
  10. "White Tea Caffeine Content is Higher Than You Think". Mansa Tea. Retrieved 15 May 2024.
  11. "FoodData Central". fdc.nal.usda.gov. Archived from the original on 23 May 2023. Retrieved 15 May 2024.
  12. "FoodData Central". fdc.nal.usda.gov. Archived from the original on 23 May 2023. Retrieved 15 May 2024.
  13. 1 2 Hui, Y. H.; Meunier-Goddik, Lisbeth; Hansen, Åse Solvejg (2004). Handbook of Food and Beverage Fermentation Technology. CRC Press. p. 961. ISBN   0-203-91355-8.
  14. Wu Mountain Tea (7 August 2022). Discover the 6 Tea Types and a WORLD of Awesome Tea Sub-Types | Masterclass on Tea Ch. 1 of 8 . Retrieved 18 August 2024 via YouTube.

Further reading