White Tea Processing
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- Опубликовано: 13 мар 2019
- We just made some white tea in our tea factory. Here is a quick brief on this tea family. We are talking about Yunnan style white tea and how drying time and grade can influence the final result.
If you're a tea farmer and watching this, white tea is a good way to bring value to the leaves outside the production peaks. It is simple to make and doesn't require much work, but it takes a lot of time and space is the factory.
You can check our website and buy tea from our factory: www.farmer-leaf.com
Follow our exploration of tea on Instagram: farmer.leaf 
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"Today I'm in my tea factory in Jingmai tea mountain", I wish I could also start a sentence like that 😀
OMG! Looking forward to get my hands on some of that precious white tea. Thanks for always being transparent about the processing of your teas. This brings up the bar for other tea sellers and producers and brings us, the tea lovers, a lot more confidence to purchase this high quality products. Thank you for your love and passion. Surely that can be tasted in every cup.
I continue to appreciate all that you share.. From Volcano Hawaii we grow our tea and hope you might find of interest some day to visit us in continuing the Hawaii Yunnan relation.
Sure, i'd love to visit!
I LOVE aged white cakes. Even more than raw puerh. And I've never had moonlight pressed in a cake and aged, only loose leaf and fresh
Love your videos. Keep it up!
WOW... the process is easy for white tea. like other medicinal herbs... thank you
I loved the content, very interesting
I like a white peony tea, probably because I like it's price. Although a lower grade basically it has lovely flavours and is great value.
Makes a nice break from Puerh teas for a change.
My favorite type of tea 🍵!!
Thank you, so informative!
Thank you very much. Your videos are very informative!
Thank you for watching!
Love your videos! Thanks so much for all of the info! So you mentioned the aging process of white tea and as it aged it gets a sweeter flavor correct? So can you drink white tea after it's only been dried for a few days/weeks? What's the minimum aging amount you guys do before you sell your white tea?
Love it bro
Really helpfull thanks
Wow good video .♥️
Hi, thank you for the video. I have problem with drying white tea due to high level of humidity in the air. (nearly 100 % in my rainforest factory). Do you have some recomendation?
Nice video . keep it up
could you make a video for green tea processing? thank you
Hello! You talk about the tea maturing up to 5 years. At what age do you sell your teas?
Is the white tea obtained from the green tea leave,is the process the Same as for ctc
What are the leaves I can use for my white tea
Can I use dehydrator to dry the leaves?
Hi William, very nice video! A question: is this 2019 March tea different from your 2018 July-August batch because of the different season? In what way is it different? I would expect the spring batch to be higher grade, is that correct? Thanks!
It is different, I will explain this in a future video.
How much watching do you do when you dry it?
Do you check on it every few hours?
Also is there a final baking step after it is sun dried?
There is no particular need to inspect the leaves, it's recommended not to manipulate the leaves during the drying process as it could lead to bruises and unwanted oxidation.
Some white tea processing techinques involve a final drying with hot air, it will give a different taste from a purely shade-dried white tea. It can be useful if the air is too wet to dry the leaves in a short timespan by simple diffusion.
goood job .i am srilanken.
I’ve been working on white tea this spring but only using tight buds. It’s been interesting but I don’t think that we’re drinking polyphenols, are we? Without our rolling or even chopping of leaf there must be some other compounds that are on the leaf surface. Do you know what those are? My white tea tastes like turmeric.
The polyphenols are definitely extracted during brewing, albeit at a slower pace than in black, green or pu-erh due to the abscence of rolling. The hot water has to make its way through the cell layers which remain relatively intact, therefore white tea requires a longer steeping time, especially in the first brews.
Farmer Leaf That makes sense. Thanks!
How I can get best qoulity white tea ? Do you sell online ? To KSA
So does Yue Guang Bai ages similarly to Puer? Besides that becasue there was no Kill Green process it's more oxidized from the beginning and also oxidizes faster because of it?
Could the tea be dried faster in a let say "drying machine" with low humidity, higher temperature (but not too high), and enclosed, so it keeps the most "freshness"? What kind of result would it have?
Yue Guang Bai oxidizes faster than Pu-erh tea because of no kill-green. The initial degree of oxidation depends on the time spent between picking and the leaf being dry enough so as to significantly slow down enzymatic activity.
@@farmerleaf61 So does it ferment the same way as Puer would? Could machines be used to dry the leaves faster, maybe in couple of hours ?
If it could be done, what would be the difference between that and a Puer tea, besides the pace of oxidation?
I am actually thinking about making my own tea as an experiment. I live in Germany where we have quite humid air, would it be possible to put the tea in an oven at like 50degrees or wo for a night or does it destroy the white tea? Cheers!
Maybe try one of those sun lamps made for lizards
After how many days we should pack it in airtight containers.
We just use simple bags in Yunnan. Air tight container might slow down the aging process if you keep them inside for too long, but it's also a way to preserve freshness. I'd recommend you let the leaves in an open bag for a couple of days before packing them.
Farmrg meyne tea ka sed
Mgvana hy rupya 500 na bej