White Tea is the most delicate of all teas. It was originally grown in the Northern Fijian province of China where it flourished for thousands of years. 

It is rare and produced on a very limited scale.  It is harvested during a very short period in early spring. Only the new leaf buds of distinct varieties of the tea plant are used to produce White tea.  Only the youngest leaves still covered with short white hair (down) are selected for the production of white tea. . The silvery-white down found on the underside of the budding leaf gives white tea its name.

White tea goes through processing similar to green tea, which is to say very minimal. Buds are picked before they open, allowed to wither slightly, and then dried with hot air to prevent any oxidation. The selected leaves are steamed and dried in the sun. The absence of fermentation, withering, rolling and oxidation of the leaves allows white tea to contain great concentrations of polyphenols, a possible anti-cancer agent.

White tea is famous for its sweet aroma and delicate, fresh flavor. When brewed, the tea leaves float vertically near the top of the brew and then slowly sinks down. It is packed full of antioxidants and naturally low in caffeine.