Pai Mu Tan is what is known as a white tea. White tea is the least processed of all types of tea, and therefore contains the least amount of natural caffiene, and the most health benefits. Pai Mu Tan has a delicate flowery taste to it, and steeps quite a light colour.
White Tea is the rarest and most delicate of tea. Plucked forty-eight
hours or less between the time the first buds become fully mature and
the time they open. This tea, offered here, is characteristically an exceptional down
covered silver colored bud, yielding a light yellow liquor. These
tender buds are steamed and not dried as in black or green teas. The photo
here says it all!
More and more cosmetic & pharmaceutical companies are useing white tea for skin care and cancer prevention!
White tea, originally produced in China's Fujian Province, is unique. It is different from all other teas in that the fresh leaves undergo only two processing operations, in a rigourously natural fashion: Withering and drying.
Very little white tea is produced and its manufacture requires particular care. The name white tea comes from the silvery-white colour of its leaves, which often have a white down on them. China is practically the only supplier of high quality white teas.
Plant: Camellia Sinensis
Brewing: Leaves are good size but much lighter and more delicate than that of Black, Oolong and Green Tea, therefore you should use more leaves per cup than with other teas (1 ½ -2 tsp per cup vs. 1 tsp of other teas).
Water Temperature: Between 170 and 185 degrees Fahrenheit (The more delicate the tea the lower the temperature.)
Steeping Time: 1-3 minutes.
Flavor: subtle, fresh, dissipating sweetness
Liquor: pale, straw colored
Health Benefits: White tea contains the same polyphenol antioxidants found in green tea and according to Roderick H. Dashwood of Oregon State University in Corvallis because it undergoes less processing is believed to be more beneficial to health than any other kind of tea.
There are four forms of Polyphenol in green tea: epicatechin, epicatechin gallate, epigallocatechin, and epigallocatechin gallate (EGCG). They are all called Catechins. Among them, EGCG is known as a powerful antioxidant. Tea Polyphenol is a natural antioxidant which can protect easy-oxidants in the body from oxidizing, and normalize cellular activity. Excessive free radicals can induce many diseases. Tea Polyphenol supplies lots of protons which combine with free radicals to prevent diseases. Studied by numerous scientific experiments and clinical practice in the academic and medical field, Tea Polyphenol shows the following effects:
1. Prevents cardiovascular disease. Tea Polyphenol shows good effects on fibrinolysis and anti-blood agglutination, especially free catechins which prevent platelet from agglutinating.
2. Inhibits arteriosclerosis, reduces the possibility of hypertensive and coronary heart diseases.
3. Anti-carcinogenic, blocks the formation of endogenous nitrosoamine that is a carcinogen in foods.
4. Strengthens the capacity of body immunity and antisenescent.
5. Detoxifying and antiradiation. Tea Polyphenol is a natural filter to ultraviolet radiation.
6. Enhances the tenacity and permeability of blood capillary, improving the resistance of blood vessel.
7. Deodorizing and eliminating halitosis (bad breath), anticaries, and possesses germicidal ability.
8. Inhibits the activity of cranial neuropathy.
White tea is the rarest form of green tea and today, scientific research in both Asia and the west is providing hard evidence for the health benefits long associated with drinking green tea. For example, in 1994 the Journal of the National Cancer Institute published the results of an epidemiological study indicating that drinking green tea reduced the risk of esophageal cancer in Chinese men and women by nearly sixty percent. University of Purdue researchers recently concluded that a compound in green tea inhibits the growth of cancer cells. There is also research indicating that drinking green tea lowers total cholesterol levels, as well as improving the ratio of good (HDL) cholesterol to bad (LDL) cholesterol.