WTF - Is White Tea?
Caffeine|August - September 2017

Each issue, Caffeine answers those questions you thought were too silly to ask. In Part 3, to kick off our tea special, Hannah Ruth gets to grips with white tea

Hannah Ruth
WTF - Is White Tea?

What comes to mind when you hear the word “tea”? PG Tips, builder’s, Earl Grey, milk and two sugars? That’s the limit of many people’s knowledge of the beverage. But tea is like wine; there are different types, processing methods, flavours, growing regions and seasons. All teas are made from the leaves or leaf buds of Camellia sinensis, but that one plant produces a fantastic range of teas, broadly separated into black, green, white, oolong and pu’er.

White tea is the least processed of the varieties, which means it has the lightest and most delicate of flavours. The leaves used tend to be the newest on the bud, and most still have white silvery hairs (or trichomes), which give the tea its name. Some blends are made with only unopened leaves; others are made with one or two of the newest leaves with a bud.

Denne historien er fra August - September 2017-utgaven av Caffeine.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

Denne historien er fra August - September 2017-utgaven av Caffeine.

Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.

FLERE HISTORIER FRA CAFFEINESe alt
The Future Of Decaf?
Caffeine

The Future Of Decaf?

A US company claims its pouch extracts caffeine without harming flavour

time-read
1 min  |
Issue 42
Great Coffee Shouldn't Cost The Earth
Caffeine

Great Coffee Shouldn't Cost The Earth

Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit

time-read
4 mins  |
Issue 42
What The F**k...Is Honey Processing?
Caffeine

What The F**k...Is Honey Processing?

Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains

time-read
3 mins  |
Issue 42
The grind
Caffeine

The grind

SEASONAL COFFEE

time-read
1 min  |
Issue 42
Tea with purpose
Caffeine

Tea with purpose

Michelle and Rob Comins explain how tea can be a force for good

time-read
2 mins  |
Issue 42
Ten years on
Caffeine

Ten years on

We celebrate the London Coffee Festival’s first decade with a look at its successes

time-read
3 mins  |
Issue 42
Chocolate and espresso pavlova with fennel roasted grapes
Caffeine

Chocolate and espresso pavlova with fennel roasted grapes

This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.

time-read
2 mins  |
Issue 42
Bitter Barista
Caffeine

Bitter Barista

Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist

time-read
3 mins  |
Issue 42
What The F**k ...Is The Maillard Reaction?
Caffeine

What The F**k ...Is The Maillard Reaction?

It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains

time-read
2 mins  |
Issue 41
Work Wonders
Caffeine

Work Wonders

Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain

time-read
4 mins  |
Issue 41