Mild Bodied. Fruity Aroma. Delicate Taste.
White is least oxidised which results in fresh-from-garden taste in the tea. The colour is also very close to harvested tea. White tea is set apart by the silvery-white fuzz that covers the unopened buds. It is processed in two variations, one where the leaves are withered for a long time before they are dried, and another where the leaves are first steamed or fired in order to deactivate polyphenol oxidase, and then dried.
When brewed, colour varies from champagne to light yellow.