If all true tea comes from the same plant, how are the different types created? What distinguishes one type of tea from another is the way the leaves and leaf buds are processed after harvesting; these processes vary somewhat from country to country, but the basic concepts are the same around the world. Because all tea comes from the Camellia sinensis plant, the differences are created by the length of time the tea leaves are allowed to “ferment,” or oxidize.

White tea, which has always been revered as the “Tea of Royals,” is the most delicate and least processed tea in the world. White tea, named for the hao, or the white hair on the bud or baby leaf, is known for its mild flavor and natural sweetness. It is made from young leaves that have undergone no oxidation. 

The production of authentic white tea is restricted to a limited geographical area in southeastern China’s Fujian province. In fact, it wasn’t until the 1990s that white tea was introduced to the Western world. It possesses the least caffeine of all the tea types, and is prized for its cooling and refreshing character while delivering many antioxidant and heart-strengthening elements, and is becoming more and more popular as a result of the newfound health benefits.

White tea was being produced as far back as the Tang Dynasty (618–907 AD). At that time, the nature of the beverage and the style of tea preparation were quite different from the way we experience tea today. Tea leaves were processed into cakes and prepared by boiling pieces of the compressed tea in earthenware kettles. This special white tea of Tang was picked in early spring when the new growths of tea bushes that resemble silver needles were abundant. 

The processing sequence for white tea is:

1. Leaves and buds are harvested.
2. Leaves and buds are cleaned.
3. Leaves and buds are dried.