White tea is a specialty of Fujian province, with main production areas in Fuding, Zhenghe, Songxi, Jianyang, and other regions. The basic process includes withering, baking (or shade drying), sorting, and reheating. Withering is the key process in forming the quality of white tea. It is a lightly fermented tea and a special treasure among Chinese tea categories. It is named for its finished tea leaves, which are mostly buds covered with white hairs, resembling silver or snow.

White tea is characterized by complete bud leaves covered with hairs, a fresh and clear aroma, clear yellow-green liquor, and a light, sweet aftertaste. It has the effects of sobering up from alcohol, clearing heat and moisturizing the lungs, calming the liver and benefiting blood, reducing inflammation and detoxifying, lowering blood pressure and reducing fat, and eliminating fatigue. It is particularly effective for physical discomfort and digestive dysfunction caused by excessive smoking and drinking, greasy food, and liver fire, offering unique and subtle health benefits.

White tea can prevent cancer, fight cancer, combat heatstroke, detoxify, and treat toothaches. Especially, aged white tea can be used as a fever reducer for children with measles, with better effects than antibiotics.

Therefore, white tea is a treasure among teas, a remarkable tea with excellent medicinal properties. Have you gained a further understanding of white tea? I hope this article can be helpful to everyone!