White teas have remained in their natural state.
The leaves undergo only two processes: withering and firing. To obtain a level of moisture loss comparable to that of other teas, the leaves are left to wither for a much longer period of time, from 52 to 60 hours.
They are then immediately dried in large pans for approximately half an hour. Although the process may appear simple, white tea production is one of the most delicate. Withering in the open air is an impossible operation to control in terms of heat and humidity: the skill of the tea planter lies in accurately predicting weather conditions and organizing the timing of the plucking accordingly.
White teas are a specialty of China’s Fujian region.
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