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White tea almost exclusively comes from Fukien Province in China and is so-named because it has a higher proportion of buds to leaves, compared to other tea, and the buds are covered with silver coloured hairs. It is the most minimally processed of all tea varieties, thus reducing oxidation. Research carried out at the Linus Pauling Institute in Oregon, USA, has now shown that white tea is able to prevent mutations of DNA two to five times more efficiently than green or black teas, thus theoretically giving it greater potential in preventing cancer. Additional research into the white tea demonstrated a significant anti-tumour effect in rats genetically prone to colon cancer.