White Tea

White tea is a lightly fermented tea with the simplest processing procedures including only prolonged withering and drying. When fresh leaves arrive at the factory, they are either left to wither in the sun or indoors. The function of this process is to reduce water content. To some extent, withering is a natural way of oxidation.

Tender tea leaves are covered with a layer of white fluff, hence the name "white tea". According to the quality of tea leaves, white tea is divided into Baihao Yinzhen tea (Silver Needle with White Hair tea), Bai Mudan tea (White Peony tea), Gong Mei tea (Tribute Eyebrow tea) and Shou Mei tea (Longevity Eyebrow tea). White tea is known for its unique aroma and taste. The newly made white tea tastes fresh, sweet and fragrant while the aged white tea is mellow with rich after-taste. If it is stored properly, white tea can be kept for a long time and its taste and function change or improve with time, so does the price. Since white tea undergoes minimal processing, it is considered the healthiest tea type. In recent years, the medicinal value of aged white tea has been recognized by the public. White tea is mainly produced in Fuding and Zhenghe in Fujian province, and the former is known as the "birthplace of white tea".