White tea has caught the imagination of many western tea drinkers due to its unique and delicate flavour and organic image.
The organic image is derived from it being one of the least processed teas, there being only two simple steps in its production - 'withering' and 'dehydrating'.
The processes used in production of Green, Oolong, Black tea are typically extensions or additions of this primary process to include 'rubbing', 'shaping' or 'baking'.
The almost 'unprocessed' nature minimises the breakdown of the enzymes and oxidization.
By reason of its simpler and common production process, some historians believe that White Tea was one of the very original Chinese teas, its use dating back at least two thousand years.
The simple process of its production has been honed into an art form over time practiced by skilled and experienced exponents.
White tea's production is almost exclusive to the FuJian province of Southern China, its natural environment being particularly suited for the plants' cultivation.
Production is focused in areas such as FuDing and ZhengHe, characterized by a hilly terrain, mild temperature and abundant regular rain.
FuDing, for example, has a year average temperature of 18oC and rain fall 1660mm.
The soil in these areas is predominately a red or yellow colour.
All teas (excluding herbals) are made from the same plant called "Camellia sinensis".
There are a few premium species that are cultivated specially for making premium white tea, for example, FuDing Da Hao (Big Fur), ZhengHe and FuAn Big White.
Premium tea leaves have fuller/stronger bodies compared to their closest sibling green tea.
The leaf tips are typically covered by rich silvery white fur, which forms the 'silver' appearance of the final product such as Silver Needle.
The FuJian province of Southern China is a traditional tea country, famous for Oolong and some Green Teas - in addition to its White Tea Production.
Despite the Chinese tendency to preserve trade secrets, over two thousand years of tea production and export to other lands has resulted in leakage of skills and knowledge required for processing many Chinese teas.
For example the processing knowledge for green and black teas has eventually been exported to foreign countries.
The specialist skills associated with White Tea production have so far remained in the Fujian region.
Imitation products are sold on the market.
The plants used in these imitated products are color-lightened (whitened).
The manufacture is also different.
A processing step 'Sha Qing - traditionally used in green tea production is added instead of the 'withering' step - the distinctive process in making authentic premium White Tea.
White Tea is not as widely consumed in China as other types due to the highly localized production.
This rarity has contributed to its value.
Premium silver needle is particularly treasured and associated with gift giving.
Outside of China, and amongst Chinese expatriates, White Tea popularity is growing.