White tea is frequently considered a queen of all teas.
One thing should be always remembered though: all teas are made of the same plant – Camellia sinensis, or, to be more specific – of its two subspecies – Camellia sinensis var sinensis and Camellia sinensis var assamica.
The difference is in the details of the processing.
The name "White Tea" derives from the fine silvery-white hair – pekoe (Chinese - Pak Ho) on the unopened buds of the tea plant, which gives the leaf a whitish appearance.
White tea undergoes minimal manipulations and do not require panfrying, rolling or shaking.
The processing of white tea is quite simple – withering, drying, packaging.
It is during drying stage when tea leaves are getting minor oxidation.
However, the selection of raw material in white tea manufacture is extremely stringent; only plucking of tea buds and young tea leaves with much fine hair can produce good quality white tea of a high value.
There are basically three types of white tea – made of tea buds only (Bai Hao Yin Zhen or Silver Needles), of tea bud and adjacent two leaves – Pai Mu Dan (White Peony), or tea bud and adjacent five leaves – Gong Mei (Tribute Brows).
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