White tea is a classic staple among tea-tasting enthusiasts. Interestingly enough, it’s also fairly easy to grow. Chinese white teas have a very fine and delicate taste, bringing to mind floral, fruity, and honey-tinged notes. It is notably dubbed as a very “clean” beverage and often included in the diets of health-centric individuals.

White tea is found within only a few provinces of China. One of the most common types of tea bushes for the production of “white” are 政和 大 白茶 (Zhenghe Da Baicha) and 福鼎 大 白茶 (Fuding Da Baicha).

The peculiarity of these tea bushes is that the tea bud is covered with white nap, giving the tea its name.

The method of producing white teas differs than that of it’s counterparts. They are, for the most part, not really processed. White tea leaves are removed from their bush and dried in the sun. That’s it. It is not subjected to any mechanical or thermal treatment like certain other varieties of teas (such as fermented teas). Because of this, white tea is considered one of the most nutrient-dense teas, complete with its own health benefits. White teas can be somewhat different from each other in appearance (for example, Baichao Yinzhen is not at all like Gunmei), but nevertheless, their white color attributes them to the same classification of teas.