White

Chinese

White teas are lightly oxidized (10 – 20%). The harvested leaves are generally put out to wither in the sun on large, rounded bamboo plates. The withering process gradually turns into a drying process, during which time the leaves are gently aerated by hand which releases some of their juices causing them to oxidize slightly. The leaves are then dried in a drum dryer to prevent any further oxidation. The dried tea is then patiently sorted by hand to remove stalks and impurities. White teas have subtle flavors that tend toward floral, nutty, and sweet.