As a rule, white tea is a tea, which is only lightly fermented. The fermentation takes
place naturally as part of the withering process.
Production steps
a) Hand picking of the fresh leaves
b) Cooling/airing of leaves for about 2-3 hours.
c) Withering of leaves on bamboo mats or in baskets for about 10-14 hours at 60% air humidity
and an ambient temperature of 25-26 °C.
d) First drying cycle, lasting about 10-15 min at a temperature of 100°C-130°C.
e) Sorting/grading by hand
f) Second drying cycle, lasting about 12 min at a temperature of 130°C
g) Blending and packaging
