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White tea is so minimally processed that much less oxidation occurs. As soon as the buds are plucked they are allowed to wither and air dry in the sun or in a carefully controlled outdoor or indoor environment. Some buds may be steamed or exposed to low heat to help dry them more quickly to stop oxidation. Some minimal oxidation occurs as the buds are allowed to dry naturally, but since oxidation is not encouraged manually, white tea has a much softer, delicate flavor profile than its green or black tea cousins.
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