White tea is prepared from young leaves and new growth buds from the tea plant, camellia sinensis.
The buds are covered in silvery hairs which give the leaves a white look.
In some tea farms, the buds are protected from direct sunlight in order to keep them pale and prevent the formation of chlorophyll.
The plucked tea leafs can be allowed to wither for a while to remove some of the moist.
White tea should not undergo any oxidation at all, and the aim for the tea producer is therefore to halt the natural oxidation process as soon as possible.
The white tea is therefore fried or steamed as soon as possible. Sometimes this stage will even take placed out in the fields.
White tea is not rolled, nor crushed, torn or curled.