Although not as well-known as the green or black varieties, white tea has been enjoyed for centuries in China and Japan for its unique aroma and flavor. We were not expecting that much of a good result. Unlike green and black teas, which are grown and harvested around the world, white tea is produced almost entirely in the Fukien province of China. It comes from the same species of other teas, but has a higher proportion of buds to leaves. The buds are covered by silver-colored hairs that give the plant its whitish appearance.
White tea is also the most minimally processed of all tea varieties.
Unopened leaf buds are rapidly steamed and then heat-dried, which keeps the leaves fresher and reduces oxidation. In comparison, green tea is composed mainly of leaves which are steamed or fried before being rolled. Oolong and black teas undergo even further processing. The scientists theorized that such minimal processing could leave white tea with higher concentrations of polyphenols, naturally occurring substances that have been shown to fight cancer. Our theory was that white tea might have equivalent or higher levels of these polyphenols than green tea, and thus be more beneficial.