Tea White Organic
White tea (??) is the uncured and unoxidized tea leaf. Like green, oolong and black tea, white tea comes from the Camellia sinensis plant. Oolong and black teas are oxidized before curing. White tea often contains buds and young tea leaves, which have been found to contain higher levels of caffeine than older leaves, suggesting that the caffeine content of some white teas may be slightly higher than that of green teas. White tea is a specialty of the Chinese province Fujian. The leaves come from a number of varieties of tea cultivars. The most popular are Da Bai (Large White), Xiao Bai (Small White), Narcissus and Chaicha bushes. According to the different standards of picking and selection, white teas can be classified into a number of grades, further described in the varieties section. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.