White tea is made from the Camellia sinensis plant, specifically from its young leaves and buds.
The Source: Camellia sinensis
Like green tea, black tea, and oolong tea, white tea originates from the Camellia sinensis plant. It's the processing method, not the plant species itself, that differentiates the various tea types.
Harvesting and Processing
The defining characteristic of white tea is the minimal processing it undergoes.
- Harvesting: The leaves and buds are picked very early in the season, typically in the spring, just before they are fully open. This is when they are covered in fine, silvery-white hairs, giving the tea its name.
- Withering: The freshly picked leaves are allowed to wither naturally, often under sunlight or carefully controlled indoor conditions. This reduces the moisture content.
- Drying: The withered leaves are then dried to further reduce moisture and prevent oxidation (fermentation). Drying can be done by air-drying, sun-drying, or using low-heat ovens.
- Minimal Oxidation: Unlike black tea, which is fully oxidized, white tea is allowed to oxidize very little, preserving its delicate flavor and light color.
Key Differences from Other Teas
The main differences between white tea and other teas are the minimal processing and the use of young leaves and buds. This results in a tea that is generally lighter in flavor and color than green or black tea. It also retains more of the antioxidants and other beneficial compounds found in the Camellia sinensis plant.
