White tea is made from the new growth buds and young leaves of the Camellia sinensis plant. When the leaves are plucked they are steamed or fried to inactivate any oxidation, and not rolled like most tea leaves to release the natural oils. White tea has high concentrations of catechins that are present in fresh tea leaves and have the same types of antioxidants found in green tea but in greater quantity. Health professionals believe that because of the high levels of antioxidants, white tea can boost cardiovascular health, can lower cholesterol and enhance weight loss.
White tea is manufactured by plucking the new growth buds and leaves, withering the leaves by air drying, solar drying or mechanical drying. This particular tea does not require panning, rolling or shaking. Only the plucking of young tea leaves with much fine hair can produce a good quality grade.
Brewed white tea is pale yellow, "white" refers to the fine silvery-white hairs on the unopened buds of the tea plant that gives it a white appearance. It is harvested mainly in China and most recently countries such as Taiwan and India are also manufacturing white tea.