White tea is unique among China's six major tea categories as it is the only one not processed with high heat. Instead, it is crafted through natural withering, a distinctive method that preserves the tea's natural components, such as potent antioxidants and a small amount of caffeine, resulting in a tea that is exceptionally mild in nature. Based on the tea tree variety and raw materials, white tea is classified into four types: Silver Needle, White Peony, Shou Mei, and Gong Mei. Highly regarded since the Tang Dynasty and praised in Lu Yu's The Classic of Tea, white tea is a true treasure.