Legends say the Chinese emperor Shen-Nung discovered tea when leaves from a nearby bush drifted into his boiling water. Tea has long been revered for its rich taste and health benefits. Aromatic Decaf China Pearl White Tea is elegant in its simplicity and is naturally decaffeinated. You can enjoy it hot or chilled while in the presence of friends or in the company of your dreams. Like many fruits and vegetables, this tea contains high levels of antioxidants to help support your health naturally. 100% NATURAL. This product contains all-natural ingredients and flavors, and no artificial colors or preservatives. Gluten free. Contains Caffeine
Full of potent antioxidants, this unique blend of rare white tea from China and South African rooibos (roy-boss), also known as red tea, has a smooth flavor with a hint of sweetness.
If traditional chaiblack teas combined with exotic East Indian spiceshas piqued your interest, this imaginative take on perfection may further expand your horizons. Honey Vanilla White Tea Chai balances the delicacy of white tea with full-bodied black tea, then sweetens the elixir with natural honey and a hint of vanilla. Imbued with antioxidants from both white and black teas, a steaming cup or a tall, icy glass may be your ticket to momentary enlightenment. 100% NATURAL. This product contains all-natural ingredients and flavors, and no artificial colors or preservatives. Gluten free. Contains Caffeine
A hint of heavenly fruit scents our serene Imperial White Peach White Tea. Weve blended delicate white tea with the sweetness of white peaches, creating a true harmony of exquisite flavors. Containing the highest antioxidant levels of all teas, white tea has an elegant, subtle flavor that makes it ideal served either hot or chilled. Just one sip will evoke dreamy visions of misty glades and faraway places where serenity is always there for the asking. Like many fruits and vegetables, this tea contains high levels of antioxidants to help support your health naturally. 100% NATURAL. This product contains all-natural ingredients and flavors, and no artificial colors or preservatives. Gluten free. Contains Caffeine
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Shou Mei is a very fragrant tea with a very fruity, sweet, full bodied taste. This is a great tea for making iced tea. In Chinese medicine it is thought to be a very cooling tea, good for inflammation especially acne. This tea is very popular in Chinese restaurants in the south of China. The climate there is very and humid and this tea is popular for counter acting the climate. White tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40C. Thirdly only special two leaves and a bud are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down. Sowmee is one of the lower grades of white tea, but despite this it has the properties attributed to white teas. The leaves for Sowmee are plucked during late April, May and June. The lack of processing and hand selection is evident in the leaf appearance of Sowmee as it is somewhat mixed and tending flaky and flat. This Sowmee has a more pronounced taste profile - almost oolong tea-like. Many white tea drinkers prefer this cup in that there is a substance to the taste compared to the delicate nuances of other white teas. Modern-day white teas can be traced to the Qing Dynasty in 1796. Back then, teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha, " a mixed-variety tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of Camellia sinensis tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White, " "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea. By 1891, the large, silvery-white down-covered Silver Needle was exported, and the production of White Peony started around 1922. According to the different standards of picking and selecting, white teas can be classified as Yin Zhen Bai Hao (Silver Needle), Bai Mu Dan (White Peony), Gongmei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). All of these white teas are widely produced in China. The highest-quality
For centuries Bai Mu Dan tea (also know as ''Peony White'') was an extremely rare tea once reserved for Chinese royalty. Peony White Tea, considered one of the premium grades of white tea, is made of young leaves and buds from the Camellia Sinensis plant, hand picked during the fresh spring harvest in China's Fujian province. The white, silver-ish leaves give Peony White tea its name. With minimal processing, Peony White tea's antioxidant property is approximately 3 times more than green tea. There is also considerably less caffeine in white tea (15-20mg per serving, compared to green tea at 20-30mg per serving, black tea at 50-80mg, and coffee at 100-200mg). For quality assurance, each tea bag is individually wrapped.
For centuries Bai Mu Dan tea (also know as ''Peony White'') was an extremely rare tea once reserved for Chinese royalty. Peony White Tea, considered one of the premium grades of white tea, is made of young leaves and buds from the Camellia Sinensis plant, hand picked during the fresh spring harvest in China's Fujian province. The white, silver-ish leaves give Peony White tea its name. With minimal processing, Peony White tea's antioxidant property is approximately 3 times more than green tea. There is also considerably less caffeine in white tea (15-20mg per serving, compared to green tea at 20-30mg per serving, black tea at 50-80mg, and coffee at 100-200mg). For quality assurance, each tea bag is individually wrapped.
Pour yourself a cup of cheer with the ambrosial combination of delicate white tea, creamy vanilla and real apples in Vanilla Apple White Tea. Celestial Seasonings Organic Teas are carefully crafted by our artisan blenders using a delightfully unique combination of certified organic ingredients, grown without the use of man-made pesticides or chemicals that may harm your body and the soil. Organic farming practices support a natural, sustainable growing environment to safeguard the land...and your health.
Savor this Organic White Tea with Mint and revel in its pure, refreshing flavors - a lively combination of white tea, mints and a touch of lemongrass. White tea is the least processed of all teas; as a result, it is believed to have even more antioxidants than other teas. The spearmint and peppermint impart a cool, refreshing flavor, and lemongrass adds a bright, lemony note to the tea. Since 1972, Stash has been committed to providing premium quality teas and an unsurpassed tea drinking experience. Stash begins with simply excellent tea leaves from the world's premier tea gardens and all natural botanical ingredients gathered from around the world. Meticulous blending and tasting of every tea ensures you will enjoy full flavor in every cup. Organic farming maintains ecological harmony, leaving a legacy of clean foods and healthy soil. It embraces the use of natural fertilizers, crop rotation, and other safe and natural methods. Stash Premium Organic Teas were created to meet the growing demand for organic products. we searched many years for premium quality organic teas and herbs that would meet our exacting standards. We've chosen popular tea flavors for consumers who want an organic choice. We're sure you'll agree that these teas are wonderfully flavorful. We invite you to join us in a soothing cup.
Long ago white tea was a rarity reserved for Chinese royalty who treasured its wonderfully calming nature and delicate depth of flavor and aroma. We celebrate to the unique flavor of white tea with the lusciously mellow sweetness of Perfectly Pear White Tea. Natural pear and vanilla flavors enhance the white tea's soft, flowery tones ... perfectly. Served hot or iced, this tea is truly elegant. Our suggestion? Find a favorite place to enjoy Perfectly Pear White Tea, and refine the moment into something especially for you. 100% Natural This product contains all-natural ingredients and flavors, and no artificial colors or flavors. Gluten Free. Contains Caffeine
Throughout the ages, Asian culture has adored plums. These plump, juicy fruits inspired even the most venerable philosophers to pen songs of praise. How apt that Antioxidant Plum White Tea pairs traditional, antioxidant-rich Chinese white tea with this luscious fruit for a tea that echoes the tastes of the Orient. Vitamins A, C and E provide extra antioxidant power and with the natural sweetness of Stevia, the delights of this subtle tea can be enjoyed hot or iced.
Our Premium White Tea is organically grown in the Fujian province of China. Produced from 100% of the tip or buds of a special tea plant, white tea is the least processed tea. It is simply plucked and dried, leaving it rich in antioxidants. This tea is a surprisingly full - bodied white tea, a treat for the connoisseur. Since 1972, Stash has been committed to providing premium quality teas and an unsurpassed tea drinking experience. Stash begins with simply excellent tea leaves from the world's premier tea gardens and all natural botanical ingredients gathered from around the world. Meticulous blending and tasting of every tea ensures you will enjoy full flavor in every cup. True teas are made from the dried leaves of the Camellia sinensis, the tea plant, which was first cultivated in China and found growing wild in India. Chinese monks and European traders introduced it to Japan, Sri Lanka and other countries. Today there are more than 3, 000 varieties of tea, each having its own distinct character and named for the district where it is grown.
For centuries Bai Mu Dan tea (also know as ''Peony White'') was an extremely rare tea once reserved for Chinese royalty. Peony White Tea, considered one of the premium grades of white tea, is made of young leaves and buds from the Camellia Sinensis plant, hand picked during the fresh spring harvest in China's Fujian province. The white, silver-ish leaves give Peony White tea its name. With minimal processing, Peony White tea's antioxidant property is approximately 3 times more than green tea. There is also considerably less caffeine in white tea (15-20mg per serving, compared to green tea at 20-30mg per serving, black tea at 50-80mg, and coffee at 100-200mg). For quality assurance, each tea bag is individually wrapped.
For centuries Bai Mu Dan tea (also know as ''Peony White'') was an extremely rare tea once reserved for Chinese royalty. Peony White Tea, considered one of the premium grades of white tea, is made of young leaves and buds from the Camellia Sinensis plant, hand picked during the fresh spring harvest in China's Fujian province. The white, silver-ish leaves give Peony White tea its name. With minimal processing, Peony White tea's antioxidant property is approximately 3 times more than green tea. There is also considerably less caffeine in white tea (15-20mg per serving, compared to green tea at 20-30mg per serving, black tea at 50-80mg, and coffee at 100-200mg). For quality assurance, each tea bag is individually wrapped.
Premium. Wishing you the merriest of holidays and best wishes for a bright new year from all of us at Stash Tea! Dream of a white Christmas with every sip of tea you drink. This blend of rare white tea, cool peppermint, and a hint of ginger will make you want to sing and dance your way through the holidays! May your days be merry and bright, and may all your Christmas teas be white. 100% Natural ingredients. Created especially for the holidays, each ingredients of this unique blend enhances the other. Rare white tea, cool peppermint, and a hint of ginger come together to create an uplifting and enticing cup. White tea is rich in antioxidants and delicate in taste. Oregon's world-renowned peppermint imparts a refreshing flavor note while ginger adds warmth and spice. A touch of honey or sugar enlivens the blend and brings out the distinct flavors. Savor this delightful tea any time of day.
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Slightly sweet with a creamy flavor. Very light in the cup with a fresh lingering taste. Highly recommended. White tea is one of the most glamorous and expensive teas in the world. It is difficult to obtain, as production is extremely limited. White tea is produced in China exclusively, mainly in Fukien province. The subtle taste of Flowery Pekoe White Tea requires an experienced palate already initiated into the exquisite, subtle flavors of green and oolong teas. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness. Although similar to green tea, white tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40C. Thirdly only special two leaves and a bud are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down. Modern-day white teas can be traced to the Qing Dynasty in 1796. Back then, teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha, " a mixed-variety tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of Camellia sinensis tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White, " "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea. By 1891, the large, silvery-white down-covered Silver Needle was exported, and the production of White Peony started around 1922. According to the different standards of picking and selecting, white teas can be classified as Yin Zhen Bai Hao (Silver Needle), Bai Mu Dan (White Peony), Gongmei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). All of these white teas are widely produced in China. The highest-quality white teas are Silver Needle and White Peony, both of which have various grades and are primarily produced in the Fuding and Zhenhe districts of Fujian, China. Silver Needle is carefully hand selected from the tender fleshy sprouts of the "B
This is loose tea, not bagged. One pound is the equivalent of approximately 200 tea bags. Slightly sweet with a creamy flavor. Very light in the cup with a fresh lingering taste. Highly recommended. White tea is one of the most glamorous and expensive teas in the world. It is difficult to obtain, as production is extremely limited. White tea is produced in China exclusively, mainly in Fukien province. The subtle taste of Flowery Pekoe White Tea requires an experienced palate already initiated into the exquisite, subtle flavors of green and oolong teas. Its name, a literal translation from the Chinese, probably comes from the very pale color of its liquor. This tea has a very mellow taste and a hint of sweetness. Although similar to green tea, white tea is very different from other types of tea such as green or black tea. White tea leaves are plucked from a special varietal tea bush called Narcissus or chaicha bushes. Secondly the leaves are not steamed or pan-fired (the process used in green teas) or fermented and fired (the process used in black tea). The leaves are naturally withered and dried in the sun. If mechanical drying is required it is a baking process at temperatures less that 40C. Thirdly only special two leaves and a bud are selected. These leaves must show a very light green almost gray white color and be ideally be covered with velvet peach fuzz down. Modern-day white teas can be traced to the Qing Dynasty in 1796. Back then, teas were processed and distributed as loose tea that was to be steeped, and they were produced from "chaicha, " a mixed-variety tea bush. They differed from other China green teas in that the white tea process did not incorporate de-enzyming by steaming or pan-firing, and the leaves were shaped. The silver needle white teas that were produced from the "chaicha" tea bushes were thin, small and did not have much silvery-white hair. It wasn't until 1885 that specific varietals of Camellia sinensis tea bushes were selected to make "Silver Needles" and other white teas. The large, fleshy buds of the "Big White, " "Small White" and "Narcissus" tea bushes were selected to make white teas and are still used today as the raw material for the production of white tea. By 1891, the large, silvery-white down-covered Silver Needle was exported, and the production of White Peony started around 1922. According to the different standards of picking and selecting, white teas can be classified as Yin Zhen Bai Hao (Silver Needle), Bai Mu Dan (White Peony), Gongmei (Tribute Eyebrow), and Shou Mei (Noble, Long Life Eyebrow). All of these white teas are widely produced in China. The highest-quality white teas are Silver Needle and White Peony, both of which have various grades and are primarily produced in the Fuding and Zhenhe districts of Fujian, China. Silver Needle is carefully hand selected from the tender fleshy sprouts of the "B
This is Frontiers double wall silverfoil pack. Some Frontier packs are double wall wax-lined paper. A traditional Chinese recipe: organic white tea, organic orange peel, natural tangerine flavor. White tea from the Fujian province of China. Clear, yellow infusion with a velvety texture. Flowery aroma. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. 'White tea' leaves are picked and harvested before the leaves open fully, when the buds are still covered by fine white hair. Hence the name. White tea is scarcer than the other traditional teas, and quite a bit more expensive. White tea is similar to green tea, in that it's undergone very little processing and no fermentation. But there is a noticable difference in taste. Most green teas have a distinctive 'grassy' taste to them, but white tea does not. The flavour is described as light, and sweet. You should steep white tea in water that is below the boiling point. Green tea too should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune system function secondary to these polyphenols. Tea contains only four calories per cup whe
White tea from the Fujian province of China. Clear, yellow infusion with a velvety texture. Flowery aroma. The phrase 'Black Tea' is used as a generic name for all Camelia sinensis teas. The major Black Tea types, from the traditional black tea evergeen (Camellia sinensis), classified according to processing method, include: fermented, or black, tea, producing an amber-coloured, full-flavoured beverage without bitterness; semi-fermented, or oolong, producing a slightly bitter, light brownish-green liquid; and unfermented, or green, tea, resulting in a mild, slightly bitter, pale greenish-yellow beverage. 'White tea' leaves are picked and harvested before the leaves open fully, when the buds are still covered by fine white hair. Hence the name. White tea is scarcer than the other traditional teas, and quite a bit more expensive. White tea is similar to green tea, in that it's undergone very little processing and no fermentation. But there is a noticable difference in taste. Most green teas have a distinctive 'grassy' taste to them, but white tea does not. The flavour is described as light, and sweet. You should steep white tea in water that is below the boiling point. Green tea too should be steeped in very hot, but not boiling, water. Boiling water will scorch the delicate flavor, rendering it bitter. Green tea comes mainly from China, Japan, Taiwan and, to a lesser degree, India. The critical difference between green and black tea is that green tea leaves are not allowed to ferment. Green tea is, instead, steamed, rolled and fired. Green tea is the natural dried leaves of the tea plant, Camellia sinensis. Black tea is oxidized green tea. Green tea is not graded similar to black tea but classified according to age, style of the leaf and manufacture, e.g., Gunpowder, Pan-fired, Young Hysson, Bancha, etc. Since green tea, unlike black and oolong tea, is not fermented, the active constituents remain unaltered in the herb. Green tea is bioflavonoid-rich, proven useful for fighting free radical damage in the human body. It has a high content of polyphenols, which are a class of bioflavonoids. Green tea's best studied polyphenol is Epigallocatechin Gallate. Epigallocatechin Gallate (EGCG), protects against digestive and respiratory infections. A solution of 1 mcg per ml of EGCG heavily inhibited influenza virus in vitro. Green tea is beneficial in reducing the risk of cardiovascular disease as it exerts antioxidant activity, lowers cholesterol and reduces platelet aggregation (stickiness). Green tea extract is very good for the arteries and heart. Additional studies have demonstrated enhanced liver function and immune system function secondary to these polyphenols. Tea contains only four calories per cup when consumed without added ingredients but is a source of several B-complex vitamins, including B2 and nicotinic acid. Caffeine is responsible for tea's stimulating effect. Flavour is produced by volat
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