White tea is considered the oldest variety of tea because it undergoes the least amount of processing. It first appeared in records during the Zhou period (1046-256 BCE). A bud and one to two leaves are often used to make white tea. On top of the leaves, there is generally a visible covering of silvery-white fuzz (aka tea hair; this is a feature found mostly on young tea leaves).

Withering and drying the tea leaves are the only two easy procedures needed to make white tea. The leaves are normally wilted in the shade for better oxidation control, or they are let to wilt naturally in the sun for up to three days. When the required degrees of oxidation are obtained, the leaves are further dried in the sun or roasted dry in low-temperature ovens.

Today, machines are routinely used to do both tasks. Since white tea doesn't go through much processing, its quality depends mostly on how good the tea leaves are. High-quality white tea leaves can have a silvery, airy appearance.