White Tea vs. Black Tea
By far, the most popular tea in the world is black tea. In fact, for many years, it was the only tea that was known in the West, and it was simply called «tea». The reason was that the tea was transported by ships, and other teas, such as green tea and white tea, would lose their flavor during transport. Black tea, by contrast, keeps its taste for years. Black tea and white tea are made from the same plant, but there the similarities end. Let's look at how white tea is different from black tea.
- Manufacture. White tea is made simply by harvesting the young, delicate tea leaves early in the spring, while they are still tightly rolled up and covered in fine, white hairs. Then they are quickly and gently dried, before they are packaged and shipped. Time is of the essence, because the fresher the tea, the more of its antioxidants it will retain. Black tea is also made from the leaves of the teaplant camellia sinensis, but the leaves are left on the plants longer. After harvest, the leaves are wilted by blowing air. The leaves are then allowed to completely oxidize. This process is sometimes known as fermentation, although since there are no microorganisms involved, is not actual fermentation. During the process, the chlorophyll in the leaves breaks down, releasing tannins. The fermentation/oxidation process has the effect of turning the leaves from green to dark brown and black, hence the name black tea. The quality of the tea is determined by the level of oxidation.
- Appearance. In the cup, black tea doesn't look black, but takes on a reddish or yellowish tinge. For that reason, black tea is known as «red tea» in china and by some tea lovers. White tea appears golden and is sometimes said to resemble a young white whine. Regular tea is often drunk from china cups, but many lovers of white tea prefer to drink their favorite tea from glasses or transparent cups, so that they may enjoy its delicate tinge.
- Flavor. The flavor of white tea is delicate and fresh, but very subtle. Some people, used to drinking black tea, find the taste of white tea too faint and watery when they first try it. Black tea has a much stronger taste, often on the bitter side. This stronger taste is also a desired result of the fermantation process. Many tea lovers prefer to drink it with sugar, milk, or cream. Black tea retains its taste for years, and can be safely stored for some time.
- Antioxidants content. The antioxidants in tea are called polyphenols, and all teas contain polyphenols to a varying degree. Because black tea is allowed to oxidize for a long time, the antioxidants are broken down, and the antioxidant content in black tea is considerably lower than in green tea and white tea, with white tea having the strongest concentration.
- Caffeine content. Reports differ somewhat, but most agree that black tea has the highest caffeine content of the common teas, up to three times as much as white tea.
- Packaging. Black tea is sold in many different varieties, some in tea bags, some as loose leaves, some as pyramids, mixed with herbs, blended, etc. White tea comes in either bags or as loose leaves, although varieties where the white tea has been mixed with other teas are available from different suppliers.
- Preparation. Black tea is prepared with boiling hot water, while that kind of treatment would scald and ruin the delicate leaves of white tea. The water for brewing white tea should not exceed 175 degrees Fahrenheit, or 80 degrees Celsius. It is no problem using the same leaves for brewing more than one pot of tea. The taste will get subtler, and the caffeine content will go down.
- Drinking. Many tea lovers prefer to drink their black tea with milk, sugar, or cream. White tea, however, should not be mixed with anything, but simply enjoyed on its own. The casein in milk or cream will neutralize the beneficial properties of the antioxidants. The flavor of the white tea will also be completely drowned out.
- Price. White tea is much rarer than black tea, because the growers and producers of tea only dedicate the leaves of the finest tea bushes to the luxurious white tea. Black tea is produced in much greater volumes. Because of the scarcity of white tea, prices for the fine Silver Needle quality can be much higher than ordinary tea. On the other hand, less white tea is needed to brew a cup or a pot.
White tea and black, regular tea are two quite different brews. Both in taste, appearence, price and antioxidant content, the differences are greater than between any other two teas. They are both healthy brews, at least when they are taken without sugar or milk. While white tea has by far the highest concentration of beneficial antioxidants, some people prefer the stronger flavor of black tea. Perhaps the ideal solution would be to keep both teas handy and take one's pick whenever the tea fancy strikes.
Summary: White tea and black tea differ in flavor, appearance, antioxidant content, price, and caffeine content. They must be brewed differently, and white tea must not be mixed with sugar or dairy products.