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.

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