White tea (白茶, baicha) is the least oxidized type of tea. It is produced in a way similar to that of medicinal herbs: after plucking, tea buds and leaves are laid out in a thin layer on wickers and dried either in the diffused sunlight, or in the shade, under a canopy. If the sun is not enough to evaporate moisture from the leaf, it is dried with hot air at the final stage.
Due to the lack of frying and twisting, in white tea the maximum amount of useful substances inherent by nature is preserved. Baicha is a champion in the content of antioxidants.
White tea, which has existed since the early Middle Ages, is known for its subtle taste and flavour, and besides this is drunk for its health benefits and invigorating effect. The latter, too, is subtle, with a slow buildup and a long-lasting effect.
The caffeine in white tea is absorbed by the body much more slowly than that in coffee, meaning it does not kick in with a jolt, nor does it end with the notorious caffeine dip. We do recommend you drink white tea before the evening hours, lest it keep you awake when you don't need it to.
