White tea is minimally processed. The tea leaves are withered in a slow and methodical drying to reduce moisture and achieve a desired aroma and flavor. This simplicity limits it to only three different styles: Bai Hao Yin Zhen (“Silver Needles”), Bai Mu Dan (“White Peony”), and Shou Mei.
Scenting involves combining tea and flower buds together into large piles overnight. As the flower buds bloom, the tea absorbs the fragrance that is released. In the morning the spent flowers are removed, but the aroma stays with the tea.
