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Bai Hao Yinzhen tea
Bai Hao Yinzhen (Traditional Chinese: ????, Simplified Chinese: ????, Pinyin: bái háo yín zh?n, Jyutping: baak6 hou4 ngan4 zam1) is a White teawhich is chiefly produced in Fujian Provincein Chinawith only limited or negligible production outside and more commonly just known as Yinzhen. Amongst white teasthis is the most expensive variety and the most prized as only top buds are used to produce the tea. Most Yinzhen is made from the Da Bai or Large White tea tree race, however there are exceptions such as the big bud teas from Yunnan.
ProcessingImage:Bai Hao Yin Zhen tea single leaf.jpg The very best Yinzhen are picked between March 15 and April 10 when it is not raining and only using undamaged and unopened buds, however lower graded Yinzhen may not be strict on all of these attributes. Yinzhen tea is considered to be good for health, as it is extremely low in caffeine. According to the researchers at the Linus Pauling Institute at Oregon State University, white tea may be used to fight cancer as well as acting as a deterrent. The tea is nowadays mostly grown in the Fujian Provinceand there are generally two major producing counties, Zheng He and Fuding. Tasting and brewingThis tea is best prepared with below boiling water (at about 75 degrees Celsius) and produces a slightly viscousglittering pale yellow color with evidence of floating white hairs that reflect light. The flavor and fragrance should be delicate, light, fresh, and slightly sweet. Steeping should be for slightly longer than other white teas, up to 5 minutes, and the amount of tea to be used is usually higher. There are few parallels to be drawn as the taste is not similar to any other teas but Bai Mu Dan. See also
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