White tea undergoes the least processing of all teas, known with the sounding name of “Silvery Needles”. Traditionally cultivated in China, white tea was picked only a few days out of the year, when a white down, known as bai hao, appeared on the tender shoots. The tea youngest buds ( Yin Zhen) or buds and small tender leaves(Pai Mu Tan) are allowed to wither then dry .
The round, soft , delicate taste of white tea needs a quite long infusion time and a water temperature lower than 80°C.