White Tea

White tea is the least processed of all true teas, made from the young buds and tender leaves of the Camellia sinensis plant. It is simply plucked and gently dried, with minimal oxidation, which helps preserve its delicate flavour and high levels of antioxidants. It has a light, subtle taste—often described as floral, sweet, or slightly fruity. White tea is primarily grown in China’s Fujian province, especially in areas like Fuding and Zhenghe, though it is also produced in smaller quantities in countries such as India, Sri Lanka, and Nepal. One popular variety is Pai Mu Tan (Also known as  “Bai Mu Dan” or “White Peony”) which includes both buds and leaves, offering a fuller flavour and slightly stronger body than the more delicate Silver Needle. Because it undergoes so little processing, white tea retains more natural compounds and typically contains less caffeine than green or black tea.