White tea belong to partial oxidation tea, that main production region is in Fujian, China. Types of white tea is classified by plucking level, from the most premium one to the normal one are White Pekoe Yin Jhen (Silver Needles), Bai Mu Dan (White Peony Tea), Gong Mei, and Shou Mei. The main feature of white tea are sweetness from the pekoe and light flavor that aftertaste comes with sweetness.

The process of white tea may seem deceptively simple, comprising just two main steps. However, it is precisely this simplicity that underscores the elevated skill and experience required for its crucial withering stage. White tea's withering process entails a substantial period of heavy withering, often spanning at least 48 hours. Throughout this meticulous phase, the tea master's expertise is tested by the precise management of environmental conditions, including temperature, humidity, and the pace of withering. Moreover, the grading of white tea primarily hinges on the standards of plucking. Consequently, the pricing of white tea varies depending on the grading distinctions.

Process of White Tea

Plucking - Indoor Whithering - Drying