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.
Floral scented teas, like Jasmine, are crafted by layering tea leaves with fresh flowers overnight. As the blossoms open, the tea absorbs their fragrance—leaving behind delicate floral aroma in every cup.
Smoked teas, such as Lapsang Souchong, are traditionally made by drying tea leaves over smoldering wood fires. This imparts the tea with its distinctive smoky aroma and rich, campfire-like flavor.
