Lemon and vanilla flavored white tea

White tea is obtained by drying the leaves of the camellia sinensis plant in a natural air stream, unlike green tea, which is dried more quickly in a stream of hot air or steam. This type of processing is the one that best preserves the leaves' nutritional qualities thanks to the less oxidation they undergo. White tea leaves are therefore not heated or rolled.

White tea is rich in antioxidant polyphenols that can provide beneficial and protective effects on our body. The properties of this tea have been well known since ancient times, and their concentration, due to the type of processing, is higher in white tea than in other types of tea such as green tea, black tea, pu erh, and oolong tea.

How to use it?

One to two grams of leaves are used to make a cup of tea. The water temperature should not exceed 70 degrees with infusions lasting up to two minutes, but can reach 80 degrees with short infusions of 30-40 seconds.

The color of the infusion increases with the number of infusions. The first one is almost transparent, then it turns a beautiful bright light green.