White tea is the closest to a simply plucked tea leaf as it has undergone minimal processing. The tea is minimally oxidized while drying under the sun or in ovens.
The leaves are picked by hand in early spring when the tea buds are covered with silky, fuzzy hair and the sprouting leaves are still young and tender. Because of the moderate yield and limited harvesting period, white tea is often expensive. The highest grades are produced exclusively from young buds and it takes 20 000 buds to make just 1 kilogram of tea – this means a lot of work! The taste of this kind of tea is smooth in texture, nuanced and refined. It asks to be approached and investigated; it will not force its character upon you but wait for you to notice it.