White Tea

The name “white tea” (pinyin or bái chá) derives from the fine silvery-white hairs on the young unopened buds of the tea plant, which gives the plant a whitish appearance. The limited fermentation process of just around 2% takes place during the natural wilting process. The mild flavor of this type of tea is created by gentle sunlight and air drying.
The quality of the white tea derives mainly by the particular choice of the leaves: only the unopened buds of the tea plant are used. For one kilogram of white teas around 30,000 hand-picked buds are required.
White tea is one of the six Chinese teas.

White Peony is called in Chinese Bái mudān. Pai Mu Tan is the romanized form of Bai mudan. Bái means “white, bright, pure” and mudān is “peony” (lat. Paeonia). The tea bears this name mainly because of the tender young leaves and buds of the peony blossom. The peony is also regarded in China as the most revered symbol of Spring and of beautiful woman.

Like black and green tea, white tea is also derived from Camellia sinensis. Thus, white tea shares many of the same chemical properties and health benefits of tea, however white tea contains the greatest number of antioxidants.