White TeaNaturally Oxidized Leaf
As one of six main Chinese categories of true tea, white tea is characterized by its naturally oxidized leaf. White tea is picked within a very specific two week period each year, between March and April, when weather conditions are optimal. Unlike other teas, white tea undergoes only withering and drying processes, and thus is often considered to be the least processed of all true teas.
Within a relatively short period of time, white tea has been catapulted into popularity, and often marketed as something “new”. The first documentation of white tea actually dates back to the Ming Dynasty, and it is believed that the first exports took place as early as the late 1800’s. Its clean, fresh purity has been embraced by tea connoisseurs all over the world, and its revival is most graciously welcomed.