A specialty from Fujian province, white teas take their name from the downy hairs which adorn young shoots of the tea bushes used for its production. They distinguish themselves by minimal human intervention and their fine subtlety. They will require great care in their preparation. If they are not infused correctly, they are insipid, but they do offer an advantage compared to green teas in that they do not become astringent and overly bitter when infused for a long time. They excel when used in repeated, very short infusions, or longer infusions in tepid or cold water. Refreshing teas for Chinese people, they are especially enjoyed in Summertime during hot times. They are also great in iced tea.
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