White tea
The least processed tea: young buds and leaves are only withered and dried, traditionally in the sun. The name comes from the fine silvery-white hairs on the unopened buds. Most white tea comes from Fujian. Styles range from Silver Needle (buds only) and White Peony (buds and leaves) to Shou Mei (mostly leaves).
Taste
Light and gentle, lighter than most green or black teas
Cultural background
Chinese research counts white tea as lightly fermented: during the long withering, which can take about three days, the leaves change slowly.
Where to drink it
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See also
Sources
For everything above except our personal notes.