White tea is produced when fresh tea buds and leaves are allowed to wither for long periods of times after being carefully picked. The tea buds and leaves are allowed to wither for days before they are dried, or until they dry on their own. This prolonged state of withering allows the fresh buds and leaves to undergo a long window of passive oxidation. However, the passive oxidation is minimal compared to the oxidation processes that Black tea undergoes. White tea leaves tend to be more fragrant than other teas and also tend to be particularly sweet. White tea finds its origin in China’s Fujian province, where most White teas are still produced.