Produced mostly in China’s Fujian province, white tea is the least processed of all teas. However, it takes a long time to produce (2-3 days), and has slight natural oxidation from its long withering process (about 2 days), after which it is baked at low heat, sorted, and baked again.
Traditionally White Teas are a specialty of The Chinese Province but in recent times DARJEELING has mastered the art of White Tea. Of all the tea families, it is the white teas that undergo the least elaborate manufacturing process, and yet it is also the white teas that are some of the most delicate of all.
There are two main types of White Tea: Silver Needles made solely from long silvery buds, and Bi-Mu-Dan, which is made from stems bearing a bud and two – or sometimes three or four leaves. White Teas are made with leaves left in their natural state. They undergo just two processes: withering and drying.
There are several types of white tea. Some are made from leaves and buds so tender they still have a fine white fuzz, or “pekoe,” on them; others use larger leaves and are a little more oxidized. White tea is considered one of the healthiest teas, as it contains antioxidants, such as catechins and polyphenols, concentrated in the bud that help strengthen the immune system.