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White tea is comprised of new, young tea leaves and buds harvested before the tea plant's leaves open fully, when the young buds are still covered by fine white hairs, hence the name “white” tea. The leaves are generally picked in mid-March to early April and only on days when it is not rainy or humid. It is one of the most delicate tea varieties because it is so minimally processed. White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant.

White tea may have first appeared in English publication in 1876, where it was categorized as a black tea, because the leaves are not steamed first as in the making of green tea in order to denature intrinsic oxidative enzymes.White tea is often sold as Silvery Tip Pekoe in the style of the tea leaf grading system, as well as under the simple designations China White and Fujian White.Some tea from the related wild Camellia taliensis in Yunnan is made using white tea processing techniques.

The base process for manufacturing white tea is as follows:

Fresh tea leaf → withering → drying (air drying, solar drying or mechanical drying) → white tea

White tea belongs to the group of tea that does not require panning, rolling or shaking. However, the selection of raw material in white tea manufacture is extremely stringent; only the plucking of young tea leaves with much fine hair can produce good-quality white tea of a high pekoe (grading) value.

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