Like almost all other teas, the white tea leaves come from the same Camellia sinensis plant. The name ‘white tea’ comes from the fine, silvery‐white hairs that cover the unopened buds of the plant. However, when brewed, the liquid tea is not white or transparent but rather a pale, light yellow. Although there exists no consensus on how white tea should be processed, there are two commonly accepted methods. The first
involves minimal processing, where the loose leaves are withered for a long time before they are dried, and in the second, the loose leaves are first steamed or fired in order to deactivate Polyphenol oxidase, and then dried. Our white tea is produced from young buds that are plucked early in a harvest season, at an elevation of 6000 ft and higher. Here, the air is cold and the flavors have ample opportunity to mature and intensify. The tea buds are plucked and laid out in the open where they are withered for a long time before being dried
and packed. The Silver Needle tea is the best example of the finest white tea.