White Tea is derived from the first flush buds of the tea bush. It isn’t rolled first but is immediately fired so there is no withering or fermentation/oxidation. Availability is limited and the cost high as a result of the limitations of the plucking standard. There is no rolling, breaking, or bruising of any kind. The name refers to the silver-colored (white) hairs on the picked tea bud. The liquor of White Tea is very pale in color, and mild tasting in the cup, reminiscent of Magnolia.

"Soils constitute the foundation of vegetation and agriculture. Forests need it to grow. We need it for food, feed, fiber, fuel and much more."

José Graziano da Silva, FAO Director-General - International Year of Soils 2015: Healthy soils for a healthy life