White tea may have the strongest potential of all teas for fighting cancer. This discovery was reported at the 219th National Meeting of the American Chemical Society March, 2000, by a group of scientists from Oregon State University.

The scientists used a test that determines whether a substance can cause or prevent DNA mutations. They found that white tea was significantly more inhibitory than green tea. DNA mutations are the earliest steps leading to cancer. Therefore, this discovery indicates that white tea may have more potential to prevent cancer than green tea. The scientists thus concluded that white tea is potentially the most beneficial form of all teas.

Further studies confirmed that, in rats, white tea may protect against colon cancer in particular.

White tes is the freshest of all teas

White tea is simply steamed and dried. This simple processing leaves the tea leaves virtually ¡°fresh¡±. All other kinds of teas under go more processing. Green tea, for example, needs to be rolled on a hot pot. Japan green tea is processed most dramatically among all green tea. In China, Japan green tea is called ¡°fried tea¡±. Black tea goes even further, through biochemical reactions of fermentation.

Polyphenols of green tea are believed to be the effective components for cancer prevention. These components are antioxidants. They may be damaged under heat conditions, particulary when heating process is prolonged, like when making Japaness green tea. During fermentation, most of the polyphenols are oxidized or destroyed. It is the destroyed polyphenols that give the dark color and strong taste of black tea.

White tea contains same types of polyphenols as green tea, but in different proportions. This could be the results of less processing. It was suggested that those present in greater amounts may be responsible for white tea¡¯s enhanced cancer-fighting potential.

The rarest, the delicate taste

White tea comes from a rare strain of tea plant (Camellia sinensis). It is exclusively produced in China and among the rarest and most expensive. The leaves have silver tips and are greenish-brown in color and very flat. The buds are lustrous, soft and silvery. Traditionally, buds are more expensive. But, functionally, leaves were found to be more potent than the buds for inhibiting DNA mutations.

White tea has delicate taste. Tea connoisseurs particulary enjoy the subtle fresh, mellow flavor, natural sweetness, and flowery aroma.