White tea mainly refer to the tea which generally minimally processed leaves or buds of the Camellia sinensis plant.
New white’s flavor characterized as “lighter” than most green or traditional black teas.
It is harvested primarily in China, mostly in the Fujian province, but more recently produced in Taiwan, Eastern Nepal, Thailand, Galle (Southern Sri Lanka) and northeast India.
What is today known as white tea may have come into creation in the last two centuries; scholars and tea merchants generally disagree as to when the first production of white tea (as it is understood in China today) began. White tea may have first appeared in English publication in 1876, where it was categorized as a black tea, because the leaves are not steamed first as in the making of green tea in order to denature intrinsic oxidative enzymes.
White tea is often sold as Silvery Tip Pekoe in the style of the tea leaf grading system, as well as under the simple designations China White and Fujian White
Some tea from the related wild Camellia taliensis in Yunnan is made using white tea processing techniques.
White tea, like black and green tea, is made from the Camellia sinensis plant and contains polyphenols, a set of phytonutrients that are thought to be responsible for the health effects of tea. Different white teas have different amounts of catechins, a category of polyphenols, and the overall range of concentrations overlaps with that of green tea, meaning that some white teas have the same concentration of polyphenols as some green teas. This may be due to the variety of the tea plant from which the tea was picked, the cultivation technique, and the way in which the tea was processed.
The base process for manufacturing white tea is as follows:
Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea
Main types of white tea
Bai Mu Dan (White Peony)
Bao Hao Yin Zhen (Silver Needle tea)