White tea (Bai cha) is somewhat mythical and elusive in its definition. Like so many teas, it originates from Fujian Province in China, and the ancient brewing method is the wariest and most traditional of all tea processes. In principle, the leaves are just harvested and dried. They are not heated or rolled as with typical green teas. It is precisely this that distinguishes it from other kinds of teas, and creates the purest and most natural flavour to be found in the world of tea. What all white teas have in common is a certain sweetness.
White teas can be divided into two categories, which differ quite substantially from each other: the one consists solely of silver needles, the other of a few leaves. The differences are large, in terms of character, colour, and not least price.