Black teas are made from tea leaves that have been quickly and heavily oxidized. This gives the leaf and liquor a dark appearance and significantly changes the aroma and flavor - most notably in the strong body of breakfast teas. Chinese gongfu black teas are less concerned with strength and focus on more subtle characteristics.
White tea is minimally processed, so it’s better defined by what it is not. It is not “fired” like green tea, but it is not intentionally oxidized like black tea. There is no rolling or shaping of the leaf, so the finished product will be big, bulky, dried leaves. The only deliberate action taken upon the tea leaves is a slow and methodical drying to reduce moisture and achieve a desired aroma and flavor. This simplicity limits it to only three different styles: Bai Hao Yin Zhen (“Silver Needles”), Bai Mu Dan (“White Peony”), and Shou Mei.
