June is National Iced Tea Month...Classes Are Focusing on White Teas

Song Dynasty Emperor Hui Zhong proclaimed White Tea was the very essence of elegance. For centuries, white teas were enjoyed only by the Chinese elite. The traditional home of White tea is China. Today, one can find this deliciously delicate tea in India, Nepal, Sri Lanka and many other tea producing countries.

Why is White Tea so Rare? First, the harvest season is very brief...just a few short days. Leaves are painstakingly examined and harvested...only the perfect ones are plucked. It is the least processed of all the teas. The production of white tea is more labor intensive than other ones. That extra time and care shows in the price. Most shoppers will find only a tiny supply of this rarest of rare teas.

In classes this month, one of the teas, guests will sample is South India White Oothu. This white tea is partially oxidized with large leaves showing green, russet, and pale brown. It is grown on the Oothu Tea Garden 40 miles from the southern tip of the subcontinent and it is isolated in a pristine tropical rain forest. Oothu is the 1st tea garden to adopt Biodynamic tea cultivation. which means the tea is organic and practices fair trade. It employs over 1600 workers.

The tea has an earthy, nutty flavor with just a slight lemony nuance. It brews bright yellow to a bronze (almost bourbon) color depending on the number of infusions. Two teaspoons per cup with 170-180 degrees filtered water (depending on your water source). Brew for two minutes. Many tasters have suggested brewing the first cup at 10 minutes to allow the aromas to develop. Fine teas can be brewed this long without bitterness;however, lower grades of this tea will show bitterness. Usually, this tea can be brewed three times. Be careful with the temperature or the tea will taste bitter from burning the delicate leaves. White teas are the highest in antioxidants of all the teas, and for health benefits, you will want to drink 2-4 cups per day. If you have concerns about caffeine, many drinkers recommend that you pour hot water over the leaves for 30 seconds then dump the water and re-brew. I often wonder if that is the method used when tea companies say "naturally decaffinated".