Catechins are highest in concentration in white tea and green tea, while black tea has substantially fewer due to its oxidative preparation.
The drink was made with white tea, which has a very high amount of antioxidants, and the most polyphenols of any tea.
The name white tea derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.
White tea is neither rolled nor fired, so it is essentially non-oxidized and it is the least processed.
Most of the speciality teas, like green tea, oolong tea, white tea and hand rolled tea come under the category of orthodox tea.
Teatulias whole leaf teas can be separated into four categories: white tea, green tea, black tea, and herbal tea.
Indeed, the tea processing techniques for three major classes tea, namely, oolong, white tea, and black tea were all developed in the province.
What is today known as white tea may have come into creation in the last two centuries.
