Despite its comparatively small share of the western tea market, white tea has a long history of use as a medicinal herb, imperial tribute tea and a status symbol within the wealthy upper class in China. There, the white tea processing method has its origin in the Fuding region of Fujian province.
Originally, white tea is not just a processing category, but also tied to the Fuding-native “Da Bai” tea plant variety and its regional subspecies.
Essentially, the processing of white tea consists of an extended withering phase, followed by final drying only. Because of the low oxidation level and omitted heat fixation, white tea is the most natural of all tea types.