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Green & White Teas

Out of all the different families of tea, Green and White teas undergo the least processing after harvest. Both types of tea undergo minimal oxidation, which preserves their natural flavour, producing light, delicate and subtle teas.

When processing Green teas; soon after plucking the leaves are fired (heated rapidly to a temperature over 101C) in order to kill the enzyme that causes oxidation. They are then rolled and dried (dehydrated) before being packed.

White teas on the other hand, are not fired. Once plucked, they are left to wither (sometimes in the open air) for 2-3 days and then simply dried and packed.