Robertet Flavors

Feb. 28, 2007
White tea provide mild, delicate flavors

Native to China, tea was discovered over 5000 years ago, around 2737 BC. According to Chinese legend, Emperor Shen Nung's servant was boiling drinking water beneath a Camellia sinensis (tea) tree. Accidentally, some leaves blew into the pot. This intrigued the Emperor, who decided to try the beverage. Thus, the custom of drinking tea was born.

Originally, the ancient Chinese valued tea not only for its refreshing taste, but for its health properties and medicinal qualities. Today, numerous scientific studies document the benefits of tea's high antioxidant content. Drinking tea helps to promote cardiovascular health and to inhibit the formation of cancer cells.

All teas (black, green, oolong, and white) are produced from the Camilla sinensis tea leaf. The amount of processing determines the type of tea, with white tea being the least processed form of tea. Immediately after harvest, white tea is steamed and slowly dried.

White tea is comprised of the young/immature leaves and buds of the tea plant. White tea's white or silvery grey color can be attributed to the high proportion of unopened buds, which are covered with fine silvery hairs.

White tea's flavor is much milder than both green and black tea. Its slightly sweet and delicate flavor lacks the 'grassy' undertones sometimes associated with green tea. After brewing, white tea possesses a soft hue ranging from pale yellow to light red.

Robertet's white tea flavors blend well with other tea profiles and fruit flavors. The flavors are natural, water-soluble and work well in a variety of applications.