White tea is derived from the same plant from which green and black tea are made (Camellia sinensis). However, white tea is considered to be a more rare and unique product. The term “white” is derived from the high proportion of silvery buds on the plant and the time of harvesting, which tend to impart a white tint to the tea. Green tea is often promoted for the fact that is it minimally processed: however, white tea is the least processed of all the tea, and is rapidly steamed and dried after picking. This lack of processing results in a higher concentration of polyphenols, and consequently, greater antioxidant activity.
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