White teas are the least processed teas. They are made from leaf buds that are covered with white “hairs”, or from a bud and one or two young open leaves. The delicate buds are plucked before they have a chance to open in early spring. Then they are laid out to wither and dry gradually at low temperatures. Delicate buds and leaves are not rolled, and are therefore naturally oxidized ever so slightly. White teas are highly prized around the world by tea connoisseurs for their delicate aroma, flavor, pale, champagne-like liquor and delicious taste. White teas are mainly produced in China (originally in Fujian Province) and in Sri Lanka.
Pu-erh is also known as “dark” tea in China. Very little is known about the processing of this tea as pu-erh’s production methods are very closely guarded by the producers. What is known is that, produced for centuries, Pu-erh remains one of the tea world’s most prized and exotic offerings. Considered a “post-fermented” tea, since the leaves are subjected to a fermentation process after they are rolled and dried, Pu-erh offers a rich earthy taste prized by tea connoisseurs all over the world.