Soft and delicate, white teas are similar in character to green teas. However, white teas are comprised of varietals that are distinct from green teas. The highest quality white teas are grown in the northern counties of Fujian province.

Traditionally the most minimally processed of all tea types, white teas were customarily simply left out in the sun to dry after picking.

Because the sun-baking process does not immediately apply enough heat right away to arrest oxidation, white teas are very slightly oxidized.

This is why they are somewhat rounder in flavor than their green counterparts, lacking that green edge. In modern day production of white tea, this resting period occurs in a temperature controlled room, and the leaves are then baked very lightly to prevent further oxidation and to remove excess moisture.

White tea is named for the white downy fur that appears on the young buds of the highest grades. Despite the heavy marketing as such, not all white tea is comprised of the baby leaves; only the earliest harvest white teas, such as Silver Needle, or Bai Hao Yin Zhen, consists purely of the young sprouts. Other white teas, such as Shou Mei, or Longevity Brows, which is of the same varietal as Silver Needle but the last harvest, have mostly leaves and very few buds.

The harvesting season of white teas always occurs in the Spring, with the premium varieties being harvested in the last weeks of March and early April. White teas produce a liquor that is lightly sweet and very smooth, with a flavor profile that is slightly nutty and reminiscent of apricot.