White tea (Chinese: 白茶; pinyin: báichá) name is driven from tiny tender white hairs often present on its unopened buds. It is a lightly oxidized tea, mostly grown in Fujian province, China. The more white hairs the more precious is the tea. Farmers usually have only 5-8 days of the early spring, between the time period, when the first buds become fully mature and the time they open.
The leaves and buds are allowed to wither in natural sunlight before they are lightly processed to prevent oxidation or further tea processing. White tea is believed to be most natural, because of it light processing.
Many varieties include silver needle and White Peony, in Chinese called Bai Mu Dan or Pai Mu Tan. The silvery bud is enfolded by green leaves, and it looks like a flower. When steeped, the green leaves unfold resembling petals of a peony blossom.
The beverage itself is not white or colorless but pale yellow. The taste is mellow and delicate.
Moreover, some high quality Yunnan black teas are also having white hairs.