White tea
White tea comes from the finest buds and young top leaves. The history of its processing dates back to ancient Chinese tea traditions, where buds were picked by hand and dried naturally and gently, often only in the sun or shade. This process was intended to minimize oxidation and preserve as much of the natural aroma and freshness of the leaf as possible. White tea has traditionally been considered the finest and rarest type of tea, maintaining its special status in tea cultures for centuries.
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In terms of processing, white tea is made from so-called tips – the top leaves consisting of one fully developed leaf, one semi-developed leaf, and a bud. The key elements are careful harvesting and very gentle, short drying, which often combines traditional manual methods with light mechanical supervision to preserve the essence of the original bud. Some varieties, such as Silver Needle or White Peony, require special supervision and specific temperature and humidity conditions to achieve a silky smooth body and floral tones. Over time, processing techniques have evolved and often combine traditional hand-picking with modern, gentle drying methods that promote purity of taste and aroma while preserving the original character of the leaves.