Tea

White tea — 白茶 (Bai Cha) — is a traditional Chinese tea with fermentation not exceeding 7-12%. Its origins trace back to the Tang dynasty (618–907), though the tea of that era differed from what we know today. Later, during the Song dynasty (960–1279), white tea became a favourite at the imperial court and was always offered as tribute to the emperor. The first mention of white tea appears in the 'Treatise on Tea' written by Emperor Huizong (1107–1110). White tea as we know it today was first commercially produced from the earliest white tea cultivars discovered in Fujian province, China, in the 1700s. White tea undergoes the most delicate processing of all tea types, preserving the natural character of the leaf. It is hand-picked — only the tenderest buds and leaves rich in white down (pekoe) — and its fermentation is very soft and natural, occurring during withering and drying without further intervention. This gives the tea a delicate taste, gentle aroma and the ability to evolve over years when stored properly. Read more about white tea on the blog, but it can only be truly understood by tasting!