Rare teas of fine quality. White teas are known for their high antioxidant content and subtle flavor.
Currently there is no general accepted definition of white tea and very little international agreement. One source says that white tea is minimal processed tea (just drying, no fermentation or other procedures).
It is harvested primarily in China, mostly in the Fujian province, but more recently it is grown in Eastern Nepal, Taiwan, Northern Thailand, Galle (Southern Sri Lanka) and India.
White tea comes from the buds and leaves of the Camellia sinensis plant. The leaves and buds are allowed to wither and dry in natural sun.
The name “white tea” derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance. The beverage itself is not white or colourless but pale yellow, light to the taste, and is free shaped.