Tea has been a very important element of daily life in China for hundreds of years. Green tea, black tea, flower tea, yellow tea - the varieties are as impressive as the manner in which they are served. But two rising stars in the country's teacups are as different in color and depth of flavor as they are in how they are made.

White tea, which is very lightly processed, and the twice-fermented dark tea, or dark tea, were scarcely known in most places in China until recently, and it seems it is now their turn to shine.

Long Known, to Some

Dark tea has been an essential part of Mongolian milk tea for centuries, and it is a central part of life in the Tibet Autonomous Region, where it is drunk by the bowlful in the form of butter tea, and nomads may consume up to 40 cups of the drink daily. Dark tea is made from rough, old tea leaves which darken to a deep brown during the long fermentation process.

On the contrary, white tea, produced mostly in Fujian Province, is made by drying tea leaves and buds in the sun, the tiny white hairs of the plant still intact. It doesn't matter whether the drying process sees cloudy days or even rain. The local people just spread the fresh leaves out in courtyards and seal them in jars after they have dried. This prevents further oxidation, resulting in the gentle taste of white tea.

In fact, both white tea and dark tea have a long history in China, but they each gained early fame in remote areas.

Take dark tea for instance. It is said that as early as the Tang Dynasty (618-907), when Princess Wencheng was married to Songtsen Gampo of the Yarlung Dynasty of Tibet, tea was brought to the region for the first time and was warmly received by the local people. As Sichuan Province was nearest, it became the most preferred source of tea. In order to transport the product conveniently, Sichuan people invented a way to compress the tea into tightly packed bricks, and during the long treks the tea aged and became wet from the weather, resulting in this double fermentation process.

White teas are recorded as early as 200 years ago in Fuding City, Fujian Province. Since then several counties in Fujian Province as well as other places throughout China have begun to make this style of tea. But unlike dark tea, white tea was exclusively used by the local people in Fujian Province in the past, making it a local secret until recently.

Medicinal Properties

Fortunately, these days Chinese people have begun to seek out foods with specific health benefits, and thus have been drawn to these dark and light drinks.

"The prices of most of these teas have at least doubled in the last year, as people are convinced that white tea and dark tea possess both good taste and medicinal functions," said Ms. Shi, manager of the marketing department of Hunan Tucui Zhuang Tea Ltd in Hunan Province.

Di Lu Man Lu, a book written by Tan Xiu during the Ming Dynasty (1368-1644), recorded that "only [dark tea] can help digest the raw meat people eat and only it can be used to reduce fever of highland barley."

According to modern science, after the long fermentation process, dark tea produces a polysaccharide compound which helps adjust the glycometabolism of the body, reduces body fat and lowers blood pressure so as to prevent and even cure cardiovascular disease and type 2 diabetes, which many modern people today suffer from. It can also prevent cancer and diminish inflammation.

"In ancient times, Chinese people living in central areas rarely had these health problems as their diet was comparatively light, so they didn't pay much attention to the medicinal value of dark tea," said Xing Guanghui, a tea expert at Hunan Tucui Zhuang Tea Ltd. "But people living in remote areas, due to lack of fresh vegetables, were accustomed to eating a lot of meat and needed something to counteract the heavy fat. Nowadays most Chinese people ingest too much fat and oil, and many suffer from certain diseases as a result. That's why it has taken us so much time to see the glory of dark tea."

White tea also has great medicinal functions. "It reduces fever, has anti-inflammatory properties, and can restrain the development of some pathogenic bacteria. Women especially love this beverage because, of all teas, it has the lowest amount of free radicals and thus can be helpful in delaying the signs of aging," said Xing. In addition, white tea can be drunk together with red wines, as their tastes are complementary, and the white tea can relieve the inner heat caused by the wine.

From Field to Table

Both these types of tea are healthy, but white tea and dark tea should be prepared using quite different methods to get the most benefits. As rough as dark tea is, bowl-shaped cups are the best vessel for them. And spring water or well water containing minerals is preferred. The temperature of the water should be at the boiling point when added to the tea, and it can be allowed to steep for a long time.

"Dark tea is very strong," Xing told the Global Times.

Quite the opposite, white tea has a delicate flavor and is better suited to glassware. In order to maintain the medicinal function of the white tea, the water temperature should not exceed 70 Celsius degree, and the tea should not be allowed to steep for a long time.

"After putting water into the tea, you should pour out the tea water soon so as to ensure a clear and bright cup of tea," Xing added.