White tea, as the name suggests, is white in color and is not commonly found in many regions. White tea is a specialty of China, produced mainly in counties such as Fuding, Zhenghe, Songxi, and Jianyang in Fujian Province, with small quantities also grown in Taiwan. White tea production has a history of about 200 years, first pioneered in Fuding County. This county has an excellent tea plant variety—Fuding Da Bai Cha—whose buds and leaves are covered with fine white hairs, making them high-quality raw material for tea production. Initially, this tea leaf was used to produce white tea. Why is the tea white? This is because people pick tender buds and leaves with abundant white hairs on the back, and during processing, they are neither fried nor rolled. Instead, they are sun-dried or gently baked, allowing the white hairs to remain intact on the surface of the tea, which gives it its white appearance.

The most prominent characteristics of white tea are its silvery-white hairs, often described as having the beauty of 'green attire and plain wrapping.' The buds are plump, the liquor is yellowish and bright, the taste is fresh and mellow, and the brewed leaves are tender and even. When brewed and tasted, the flavor is fresh, mellow, and delightful, and it also has pharmacological effects. Traditional Chinese medicine confirms that white tea has cooling properties and can reduce fever and internal heat. Overseas Chinese often regard Silver Needle tea as a rare treasure. The main varieties of white tea include Silver Needle, White Peony, Gong Mei, and Shou Mei. Particularly, White Hair Silver Needle consists entirely of bud tips covered with white hairs, straight and needle-like in shape. Among the many teas, it is one of the most aesthetically pleasing in appearance, beloved by many. Its liquor is light yellow, fresh, mellow, and refreshing, leaving a lasting and delightful aftertaste.

Names of various white teas: Silver Needle White Hair; White Peony; Gong Mei; White Peony; Shou Mei, etc.