The Delicacy of White Tea

Unoxidized Purity

Both white and green teas belong to the category of unoxidized (or minimally oxidized) teas. The primary difference lies in the fixing method. Green teas are rapidly heated—either by pan-firing or steaming—to denature the enzymes that cause oxidation. White teas, conversely, are simply withered and dried in natural sunlight or gently controlled environments.

This minimalist approach results in a brew that is pale in color but complex in structure. Notes of melon, hay, sweet clover, and subtle floral tones define a premium white tea, demanding mindful attention during the tasting ritual.