Experiments on human fat cells show how plant chemicals from white tea, the least processed product of Camilla sinensis, combats obesity. Winnefeld and his colleagues from Beiersdorg AG, Germany, treated human pre-adipocytes (fat cells), with white tea extract. They found the extract :
- significantly reduced the development of new fat cells, by decreasing the expression of genes associated with the growth of new fat cells, and
- prompted (lipolysis) - the break down of existing fat cells.
They attributed the anti-obesity effects of white tea to thylxanthins (caffeine) and epigallocatechin-3-gallate
or (EGCG), plant chemicals from tea. White tea is made from the buds and first leaves of Camilla sinensis, the same plant used to make green and black teas. White tea leaves are less processed (uncured and unoxidized) than green and black teas. They are a specialty products of the Chinese Fujian province. White teas are classified into the following grades:
- First Grade - Bao Hao Yinzhen (Silver Needle) Leaves should be "fleshy", bright colored, covered with tiny white hairs, uniformly-shaped, unbroken, and blemish-free.
- Second Grade - Bai Mu Dan (White Peony) This white tea should include the buds and the first 2 leaves which must be covered with a silvery, white down.
- Third Grade - Gong Mei (Tribute Eyebrow) This white tea uses the leaves of Xiao Bar (a small white) bush.
- Fourth Grade - Shou Mei (Noble, Long Life Eyebrow). A white tea made from the white furry tips and upper leaves of the plant. It produces a stronger-flavored tea, that is plucked later in the season.
- Fifth Grade - White Puerh Tea. This spring-harvested tea from the Yunnan province produces a fragrant, alluring, sweet-nectar like tea.
Other Teas:
- Ceylon White from Sri Lanka. Light notes of pine and honey in a golden coppery infusion
- Darjeeling White from India. Delicate aroma. Brewes to a pale golden cup with a mellow taste with a hint of sweetness. Fluffy and light.
- Assam White from Northeast India. Light flavored.
- African White from Malawi and Kenya. Silver Needle type. They have high caffeine content; have richer flavors than Chinese Whites
Brewing Tips
Use 2-3 grams tea leaves per 6 ounces of water or about 1.5 teaspoons per cup.
Do not use boiling water. Ideal water temperature should be: 80 degrees Centigrade (180 degrees Farenheit). Steep for 2-3 minutes. Higher grade teas can be steeped for up to 10 minutes on first infusion to allow the development of delicate flavours and aromas. Lower grade teas become bitter when steeped too long.
Note:The methylxanthines (caffeine) and epigallo-3-catechin gallate (EGCG) are present in white, green, and black teas. They are not exclusive to white tea. White tea must be identified by style (traditional or modern) and country of origin such as China (Fujian),etc. Label should match the tea inside the container. Traditional white tea should be 100% buds. Shou Mei should have no, or very few, buds and be more oxidized.
ReferencesWinnefeld M et. al. "White Tea extract induces lipolytic activity and inhibits adipogenesis in human subcutaneous (pre-adipocytes)" Nutrition and Metabolism 1 May 2009;6:20
Heiss Mary Lou & Heiss Robert J. "White Tea" The Story of Tea Ten Speed Press 2007 pp: 71-77
Maki KC et. al. "Green Tea Catechin Consumption Enhances Exercise-Induced Abdominal Fat Loss in Overweight and Obese Adults" Journal of Nutrition February 2009;139(2):264-270
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