Bai cha

Bai cha (白茶), also known as white tea, is a type of tea that is minimally processed. It is known for its delicate flavor and natural sweetness. Bai cha is primarily produced in China, particularly in the Fujian province.

History

The history of Bai cha dates back to the Tang dynasty (618–907 AD), but it gained significant popularity during the Song dynasty (960–1279 AD). The tea was initially reserved for royalty and the elite due to its rarity and the meticulous process involved in its production.

Production

Bai cha is made from the young leaves and buds of the Camellia sinensis plant. The production process involves withering the leaves under natural sunlight and then drying them. Unlike other types of tea, Bai cha undergoes minimal oxidation, which helps retain its natural flavors and nutrients.

Types of Bai cha

There are several varieties of Bai cha, including:

• Baihao Yinzhen (白毫银针) - Also known as Silver Needle, it is made exclusively from the buds of the tea plant.
• Bai Mudan (白牡丹) - Also known as White Peony, it includes both the buds and the first two leaves.
• Shoumei (寿眉) - Made from the leaves that are left over after the Baihao Yinzhen and Bai Mudan have been harvested.

Health Benefits

Bai cha is known for its numerous health benefits, which include:

• High levels of antioxidants
• Potential to improve cardiovascular health
• Anti-aging properties
• Boosting the immune system

Preparation

To prepare Bai cha, it is recommended to use water that is around 75-80°C (167-176°F). The tea should be steeped for 2-3 minutes to extract its delicate flavors. It is often enjoyed without any additives to appreciate its natural sweetness and subtlety.

Related Pages

• Tea
• Green tea
• Oolong tea
• Black tea
• Herbal tea
• Camellia sinensis
• Fujian