White Tea
White tea is another type of non-fermented green tea that could be most closely associated with gyokuro. This is due to the fact that the tea leaves also undergo a shading process, and so produces a similar flavour profile of exquisite umami and sweetness with virtually no bitterness.
Due to the intensive shading process the leaves are paler in colour to other green teas, giving the name 'white tea'. In exchange for colour pigments, the tea contains higher amounts of health-supporting compounds than other green teas. The colour of the liquor when brewed is a soft golden colour, hence why it is known in Japanese as 'shiracha' - or 'golden sencha'.
White tea is something of a rarity, with only a handful of expert farmers making it in Japan. It was only recently made available to people overseas, and thus represents a precious opportunity to taste and experience something truly unique.
Production Process
White tea uses the youngest leaves of the first harvest. Due to their age they are highly concentrated in the nutrients required to eventually form the full grown leaf. Their small size requires experienced pickers and means that a lot of buds are needed to make a standard harvest compared with other teas that use developed leaves.
Also known as 'Hakugouginshin', this type of tea is originally derived from classic Chinese white teas such as the revered Silver Needle - the name coming from the needle-like shape of the young buds.
What makes white tea unique is that during the shading process 100% of sunlight is blocked from the leaves (gyokuro is usually 90-95%). This temporarily halts the process of photosynthesis, as the plant adapts metabolic activity and redirects resources into producing more amino acids and sugars - including significantly higher levels of L-theanine and arganine, known to stimulate alpha brain waves in the form of concentration, relaxation, and calmness.
Tea Types
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